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| Bruxellensis || Dekkera bruxellensis || B. bruxellensis || Brett B || A classic Brettanomyces bruxellensis strain, typically used in secondary fermentations. Attenuation: 70-85% // Optimum Temp: 26ºC+ (80F+) // Alcohol tolerance: Medium-high // Flocculation: Low ||
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| Claussenii || Dekkera anomala || B. claussenii || Brett C || A strain of Brettanomyces clausenii, now understood to be among the Brettanomyces anomala species. Minimal funk, tends to exhibit fruity pineapple or mango notes. Pairs well with fruit and/or hops. Recommended for secondary or co-fermentation as attenuation is variable. Attenuation: 70+% Highly Variable // Optimum Temp: 18-25ºC (64.4-77F) // Flocculation: Medium-low ||
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| Bruxellensis || Dekkera bruxellensis || B. bruxellensis || Brett D || This strain of Brettanomyces bruxellensis is a notoriously vigorous fermentor, suitable for primary fermentation of 100% Brett beers or secondary fermentation where some extra funk is desired. Attenuation: 80+% // Optimum Temp: 20-25ºC (68-77ºF) // Alcohol tolerance: 12%+ // Flocculation: Medium-low ||