Brettanomyces

Brettanomyces

Brettanomyces is a yeast that was originally thought of as a spoilage yeast. Known for it's barnyard, fecal, horsey, metallic or Band-Aid flavors, brett was unwelcome in most breweries. However, in some styles like Saison and Lambic these flavors add a layer of complexity to the beer.

Brett Strains

Isolates

In cooperation with Funk Factory

Common Name	Species Name	Synonym (Strain) Name	Lab/Package	Flavor/Aroma	Source Note
Anomala	Dekkera anomala	B. intermedius	ECY-04	strong ester profile with some light funk and acidity	beer - Adelaide, Australia
Anomalus	Dekkera anomala	B. anomalus	Wyeast		bottled stout - Burton on Trent, England
Bruxellensis	Dekkera bruxellensis	B. bruxellensis	BSI	Same as White Labs	Pro-Brewers only.
Bruxellensis	Dekkera bruxellensis	B. bruxellensis	WLP650	Barnyard	Not the same as WY's Brux
Bruxellensis	Dekkera bruxellensis	B. bruxellensis	Wyeast 5112	"sweaty horse blanket"	Not the same as WL's Brux
Bruxellensis	Dekkera bruxellensis	B. bruxellensis	ECY-05	funky with barnyard notes accompanied by some fruit	isolated from Belgian stout
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.	RVA Yeast Labs
Claussenii	Dekkera anomala	B. claussenii	BSI	Same as White Labs	Pro-Brewers only.
Claussenii	Dekkera anomala	B. claussenii	WLP645	Fruity, pineapple
Claussenii	Dekkera anomala	B. claussenii	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).	RVA Yeast Labs
CMY1	Dekkera bruxellensis	B. bruxellensis CMY1	BSI		Chad Yakobson's mutation of BSI Drie
Custersianus	Dekkera custersiana	B. custersianus	ECY-19	light fruit and hay	Bantu beer brewery, South Africa
Drie	Dekkera bruxellensis	B. drei	BSI	"highly aromatic"	Isolate from Drie Fonteinen; Pro-Brewers only.
Farmhouse	?	B. fantome	ECY-03	Fruity and funky profile with some acidity gradually increasing over time. Aeration has more of a muted effect	Isolate from Fantome
Lambicus	Dekkera bruxellensis	B. lambicus	BSI	Same as White Labs	Pro-Brewers only.
Lambicus	Dekkera bruxellensis	B. lambicus	WLP653	Horsey, Smoky, Spicy	Different from WY's "lambicus"
Lambicus	Dekkera bruxellensis	B. lambicus	Wyeast 5526	Pie-cherry	Different from WL's "lambicus"
Lambicus	Dekkera bruxellensis	B. lambicus	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.	RVA Yeast Labs
Naardenensis	Dekkera naardenensis	B. naardenensis	ECY-30	strawberry, honey, ripe fruit with a tart, citrusy acidity after 6mo of aging	Isolated from Dr. Pepper
Nanus	Eeniella nana	B. nanus	ECY-24	spicy, saison-like profile	bottled beer - Kalmar, Sweden
Trois	Dekkera bruxellensis	B. trois	WLP644	Mango, Pineapple	Isolate from Drie Fonteinen, DISCOVERED NOT TO BE BRETT ON 12/10/2014

Smaller Labs

Mfg	Taxonomy	Notes
BKYeast	Brett X1	Suspected Brettanomyces Anomalus
BKYeast	Brett C1	Isolate from Cantillon Iris
BKYeast	Brett C2	Isolate from Cantillon Iris
BKYeast	Brett C3	Isolate from Cantillon Iris
DCYeast	DCY01
Saccharolicious	Brett I
Saccharolicious	Brett II	originates from Brasserie à Vapeur in Pipaix, Belgium, and was isolated from a bottle of Cochonne

Brett Blends

Manufacturer	Common Name	Notes
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.
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
Yeast Bay	Brussels	similar to Beersel but with more funk in aroma and less fruit, complex barnyard character
Yeast Bay	Lochristi	Smells of Iris C2, probably the same, subtle blend with some delicate fruit, strawberry