Changes

| [[East Coast Yeast ]] || ECY34 || Twelve (12) different isolates of Brettanomyces exhibiting high production of barnyard "funk" and esters. Dryness, ripe fruit, and acidity will be encountered over a period of months and over time (>1 yr), may display gueuze-like qualities in complexity. Contains various isolates from lambic-producers, B. bruxellensis, B. anomala, B. lambicus, and B. naardenensis. For those who want the most from Brett yeast, whether a 100% Brett fermentation is desired or adding to secondary aging projects. Suggested fermentation temperature: 60-74 F. Attenuation high.

| [[The Yeast Bay ]] || Beersel || not overly funky but there is a sweaty note hanging behind lemon and citrus fruits, nice blend of subtle funk and citrus/fruit

| [[The Yeast Bay ]] || Brussels || similar to Beersel but with more funk in aroma and less fruit, complex barnyard character

| [[The Yeast Bay]] || Lochristi || Smells of Iris C2, probably the same, subtle blend with some delicate fruit, strawberry|-| [[Omega Yeast Labs]] || Brett Blend #1 (Where Da Funk?) || Trois and ECY-03b blend; well suited for 100% fermentation; ferments dry and not funky or acidic|-| [[Omega Yeast Labs]] || Brett Blend #2 (Bit O' Funk) || Trois, ECY-03b, and bruxellensis blend; moderate funk, pitch in secondary and leave for extended aging (3+ months)|-| [[Omega Yeast Labs]] || Brett Blend #3 (Bring On Da Funk) || Trois, ECY-03b, bruxellensis, claussenii, lambicus, custersianus, and naardenensis blend; funky and fruity given time, acid production increases with exposure to oxygen over time