13,594
edits
Changes
m
fixed species/synonym names
! Common Name !! Species Name !! Synonym Name !! Lab/Package !! Flavor/Aroma !! Source Note
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| Bruxellensis || ''Dekkera bruxellensis'' || ''B. Brettanomyces bruxellensis'' || INIS-901 Brettanomyces bruxellensis I || Isolated from a brewery in Brussels this particular Brettanomyces strain in is known for producing aromatics reminiscent of horse, barnyard, sweat, and goat. It is highly attenuative and will take up to 6 months to fully finish fermentation. It is suggested that this strain be used with another primary fermentation strain. 90% + Attenuation. Low Flocculation. 60-75 F Temperature Range. High Alcohol Tolerance. || Brewery in Brussels
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| Bruxellensis || ''Dekkera bruxellensis'' || ''B. Brettanomyces bruxellensis'' || INISBC-902 Brettanomyces bruxellensis II ||This strain is capable of fermenting a beer without the use of a ''Saccharomyces cerevisiae''. This yeast produces a beer with a complex flavor profile, containing both fruity and sour notes. 85%+ Attenuation. Low Flocculation. 70-85 F Temperature Range. Medium-High Alcohol Tolerance. ||
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| Bruxellensis || ''Dekkera bruxellensis'' || ''B. Brettanomyces bruxellensis'' || INISBC-903 Brettanomyces bruxellensis III || Isolated from a small brewery just outside of Brussels. Produces an aromatic profile that is more mild than INISBC-901 with increased tropical fruitiness. Able to ferment a beer without added Saccharomyces c. Mixed with lactobacillus this strain will create a wonderful sour beer. 90% + Attenuation. Low Flocculation. 60-75 F Temperature Range. High Alcohol Tolerance. || Small Brewery just outside of Brussels
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| Unknown || Unknown || Unknown || INISBC-913 Brett Barrel Yeast III || Strain is able to ferment without added help from another Saccharomyces c. strain. Produces mild acidity and tropical fruit notes. Leaves the beer with very little mouthfeel. See recipe recommendations for fermentation additions to boost mouthfeel. 90% + Attenuation. Low Flocculation. 60-75 F Temperature Range. High Alcohol Tolerance. || Isolated from a famous American wild ale brewery.
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| Lambicus || ''Dekkera bruxellensis'' || ''B. Brettanomyces bruxellensis'' || INISBC-920 Brettanomyces lambicus || Originally isolated from spontaneously fermenting beers, this strain will give your beer textbook Brett flavors like horse blanket and spice, but also fruity notes of pineapple. Fermentation will take well over a month to fully attenuate if used as a primary strain. 85%+ Attenuation. Low Flocculation. 70-85 F Temperature Range. Medium-High Alcohol Tolerance. ||
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| Claussenii || ''Dekkera anomala'' || ''B. Brettanomyces anomalus'' || INISBC-930 Brettanomyces claussenii || Possibly the least “Bretty” of the Brettanomyces strains, Claussenii adds great fruity pineapple aroma without the traditional flavors that turn some off from Brett fermented beers. An excellent choice for adding a little funk to your barrel aged favorite. 85%+ Attenuation. Low Flocculation. 85 F+ Temperature Range. Medium-High Alcohol Tolerance. ||
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| NA || NA || NA || INIS-950 Brettanomyces "Copenhagen" || This unique yeast will add notes of barnyard and ripe fruit to beer. || Isolated from a craft brewery in Denmark <ref>[https://inlandislandyeast.com/yeast-library/inis-950-Brettanomyces-Copenhagen/ "INIS-950 BRETTANOMYCES COPENHAGEN". Inland Island website. retrieved 02/24/2017.]</ref>.