13,602
edits
Changes
added Inland Island Brett
! Common Name !! Species Name !! Synonym (Strain) Name !! Lab/Package !! Flavor/Aroma !! Source Note
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| Bruxellensis || Dekkera bruxellensis || B. brux. I || INISBC-901 || Isolated from a brewery in Brussels this particular Brettanomyces strain in 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
|-
| Bruxellensis || Dekkera bruxellensis || B. brux. III || INISBC-903 || 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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| || || Brett. Barrel Yeast III || INISBC-913 || 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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