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| Unknown || Unknown || Unknown || CCYL410 Razz Brettanomyces™ || Great for use in secondary fermentation for Belgian style beers and lambic style beers. || Isolated from a wild rasberry in Michigan's Upper Peninsula along the shore of the Portage Lake near Houghton Michigan <ref name="craft_cultures">[https://www.craftcultures.com/shop Craft Cultures website. Retrieved 01/30/2018.]</ref>. '''Commercial pitches only.'''
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| Bruxellensis || ''Dekkera bruxellensis'' || ''B. Brettanomyces bruxellensis'' || CCYL411 Brettanomyces bruxellensis || Exhibits medium intensity Brett character <ref name="craft_cultures" />. || '''Commercial pitches only.'''
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| Claussenii || ''Dekkera anomala'' || ''B. Brettanomyces anomalus'' || CCYL412 Brettanomyces claussenii || Low intensity Brett character. The Brett flavors produced are more subtle than CCYL410. More aroma than flavor contribution. Fruity, pineapple like aroma <ref name="craft_cultures" />. || 75-85% attenuation, low flocculation, 8-12% alcohol tolerance, 67-74°F fermentation temperature <ref name="craft_cultures" />. '''Commercial pitches only.'''
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| Lambicus || ''Dekkera bruxellensis'' || ''B. Brettanomyces bruxellensis'' || CCYL413 Brettanomyces lambicus || High intensity Brett character. Defines the "Brett character": Smoky and spicy flavors. This strain is often found in Lambic, Flanders, and sour brown style beers <ref name="craft_cultures" />. || '''Commercial pitches only.'''
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