13,591
edits
Changes
added Craft Cultures
! Common Name !! Species Name !! Synonym (Strain) Name !! Lab/Package !! Flavor/Aroma !! Source Note
|-
| Bruxellensis||Dekkera bruxellensis||B. bruxellensis||Brettanomyces bruxellensis||Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. || Same as White Labs. Pro-Brewers '''Commercial pitches only.'''
|-
| Claussenii||Dekkera anomala||B. claussenii||Brettanomyces clausenii||Low intensity Brett character. ||Same as White Labs. Pro-Brewers '''Commercial pitches only.'''
|-
| CMY1||Dekkera bruxellensis||B. bruxellensis CMY1||bsi||||Chad Yakobson's mutation of BSI Drie. Pro-Brewers '''Commercial pitches only.'''
|-
| Drie||Dekkera bruxellensis||B. drei||Brettanomyces bruxellensis var. Drei||Highly aromatic brett strain. Sourness takes extensive aging to produce||Isolate from Drie Fonteinen; Pro-Brewers only. Recommended fermentation levels to get the most character out of Drie include 75-77°F <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1231171843577694/?comment_id=1231195766908635&reply_comment_id=1231197923575086&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Conversation with Mark Horsley and Ed Coffey on MTF. 02/11/2016.]</ref>. '''Commercial pitches only.'''
|-
| Lambicus||Dekkera bruxellensis||B. lambicus||Brettanomyces lambicus||High intensity Brett character. Know to produce the “horsey” aroma characteristic of Brettanomyces yeast. Classic strain used in secondary fermentation for Belgian style beers and lambics. Same as White Labs. || Pro'''Commercial pitches only.'''|-|} ===[[Craft Cultures]]==={| class="wikitable sortable"|-! Common Name !! Species Name !! Synonym (Strain) Name !! Lab/Package !! Flavor/Aroma !! Source Note|-| 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.'''|-| Bruxellensis || Dekkera bruxellensis || B. bruxellensis || CCYL411 Brettanomyces bruxellensis || Exhibits medium intensity Brett character <ref name="craft_cultures" />. || '''Commercial pitches only.'''|-Brewers | Anomala || Dekkera anomala || B. claussenii || 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.'''|-| Lambicus || Dekkera bruxellensis || B. 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.'''
|-
|}