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propagate lab Bretts
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| Bruxellensis || ''Dekkera bruxellensis'' || ''Brettanomyces bruxellensis'' || Brettanomyces bruxellensis OYL-216 || White wine character and light funk, and develops its character rather quickly. Brett character will be apparent within a few weeks of reaching terminal gravity and will continue to develop if given additional conditioning time. Flocculation: low, Attenuation: 70-85%, Temp: 68-80°F, Alcohol Tolerance: medium-high. Potentially the same ''B. bruxellensis'' strain as their C2C blend <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/3345112128850311/?comment_id=3345153185512872 Aaron Kester and Mark Schwarz. Milk The Funk Facebook thread about OYL-216. 03/14/2020.]</ref>. Pro brewers only. || A US Northwest brewery.
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===[[Propagate Lab]]===
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! Common Name !! Species Name !! Synonym Name !! Lab/Package !! Flavor/Aroma !! Source Note
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| Bruxellensis || ''Dekkera bruxellensis'' || ''Brettanomyces bruxellensis'' || MIP-701 Brett Brux I || Used for secondary fermentation in Belgian-style beers such as lambics, this strain creates a medium-intensity, earth-forward character in finished beer. A historic brewery in Belgium uses this yeast in secondary fermentation and bottling to produce the signature flavor of its beer (editor's note: this is likely to be a strain isolated from Orval) <ref name="propagate_website">[http://www.propagatelab.com Propagate website. Retrieved 06/20/2020.]</ref>.
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| Bruxellensis || ''Dekkera bruxellensis'' || ''Brettanomyces bruxellensis'' || MIP-702 Brett Brux II
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| Bruxellensis || ''Dekkera bruxellensis'' || ''Brettanomyces bruxellensis'' || MIP-703 Brett Brux III
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