Changes

| Bruxellensis || ''Dekkera bruxellensis '' || ''B. bruxellensis '' || MYOrval || Depending on how this strain will dictate its outcome. In primary fermentation, it will lend stone fruit notes and a very thin mouthfeel. Although in secondary it can produce cherry notes all the way to barnyard like "funk". We find to obtain this funk quality you will need a decent amount of aged hops in the boil alongside a secondary fermentation with this strain. || Isolated from a 5 year old bottle of Orval. 65-80°F fermentation temperature with 65-100% attenuation <ref name="Amaral_Mainiacal">Private correspondence with Justin Amaral by Dan Pixley. 01/24/2018.]</ref>. '''Commercial pitches only; occasionally available to homebrewers.'''

| Bruxellensis || ''Dekkera bruxellensis '' || ''B. bruxellensis '' || MYLBB1 || It produces a stone fruit forward Brett quality when used in primary fermentation and like many Bretts it does not produce high amounts of glycerol so mouthfeel can be expected to be thin. Used in secondary it can lend notes of cherries and a light barnyard like aroma. || isolated from a red wine barrel that was used by a winemaker. 65-80°F fermentation temperature with 65-100% attenuation <ref name="Amaral_Mainiacal" />. '''Commercial pitches only.'''

| Bruxellensis || ''Dekkera bruxellensis '' || ''B. bruxellensis '' || MYLBB2 || Depending on how this strain is used will determine the outcome. In primary fermentation it produces light stone fruits with a hint of barnyard like hay. You can also expect a thin mouthfeel due to the low glycerol production. In secondary it will produce a more heavy barnyard like aroma with hints of cherries and raspberries. || American Spontaneous Producer, isolated from a bottle. 60-80°F fermentation temperature with 75-95% attenuation <ref name="Amaral_Mainiacal" />. '''Commercial pitches only.'''

| Bruxellensis || ''Dekkera bruxellensis '' || ''B. bruxellensis '' || MYLBB3 || This strain of Brett b is better suited for either co-fermentation with a Sacc strain or used in secondary. If used for primary fermentation it can produce significant sulfur like aromas. This strain can produce a significant amount of funk if using aged hops at a similar rate as traditional Lambics. It also produces notes of pineapples. || Isolated from a Belgian spontaneous producer. 55-78°F fermentation temperature with 75-100% attenuation <ref name="Amaral_Mainiacal" />. '''Commercial pitches only.'''

| Bruxellensis || ''Dekkera bruxellensis '' || ''B. bruxellensis '' || MYLBB4 || This Brett strain is described as 'unique'. It's not great for primary fermentation, especially in kettle sours as it throws very odd smells off. However, it works better as a secondary Brett strain producing peach and light fresh apple notes, sometimes also producing a spice character. || Isolated from an apple orchard in Maine. 50-80°F fermentation temperature with 70-90% attenuation <ref name="Amaral_Mainiacal" />. '''Commercial pitches only.'''