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Changes
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fixed species/synonym names
! Common Name !! Species Name !! Synonym Name !! Lab/Package !! Flavor/Aroma !! Source Note
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| Bruxellensis||''Dekkera bruxellensis'' ||''B. bruxellensis'' ||RVA 502||A medium-intensity Brettanomyces yeast strain. Will add a bit of funk when added during the secondary. Typically used in Belgian-style beers, especially lambic. A famous Trappist brewery produces its unique beer with this yeast during secondary fermentation. ||
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| Claussenii||''Dekkera anomala'' ||'' B. anomalus'' ||RVA 501||A low-intensity strain. Contributions from this strain are mostly aromas of pineapple and fruit. This strain prefers higher temperatures (85º F), but will produce nice aroma and subtle flavor at normal ale fermentation termperatures (68-72º F).||
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| Lambicus||''Dekkera bruxellensis'' ||''B. lambicusbruxellensis'' ||RVA 503||High-intensity “Brett” strain. Very spicey with “smoky” and “horseblanket” flavors and aromas. This strain is used mostly in Lambics and Flanders sour beers. ||
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| Unknown || Unknown || Unknown || RVA 804 || Produces some amazing aromas of pears, and other fruit esters. We highly recommend this strain for Belgian Dubbels. This strain also makes a very nice cider. A highly flocculating, medium-high attenuating strain adds nice complexity to stouts, and Belgian Ales and Specialty Belgian Ales. Flocculation: Medium, Attenuation: 78-85%, Suggested Temp Range: 65-72°F, Alcohol Tolerance: 14%. || This strain originates from local fruit trees.