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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 <ref name="propagate_website">[http://www.propagatelab.com Propagate website. Retrieved 06/20/2020.]</ref>. || (Editor's note: this is likely to be a strain isolated from Orval).
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| Bruxellensis || ''Dekkera bruxellensis'' || ''Brettanomyces bruxellensis'' || MIP-702 Brett Brux II || a strain used for secondary fermentation in Belgian-style beers such as lambics. It creates a medium-intensity, earth-forward character in finished beer. Balanced between barnyard and fruit <ref name="propagate_website" />. ||
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| Bruxellensis || ''Dekkera bruxellensis'' || ''Brettanomyces bruxellensis'' || MIP-703 Brett Brux III || A strain used for secondary fermentation in Belgian-style beers such as lambics. Characterized as "fruity with tropical fruit dominating the aroma" <ref name="propagate_website" />. ||
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| Unknown || Unknown || Unknown || MIP-710 Brett Stave I || strain used for secondary fermentation in Belgian-style beers such as lambics; characterized as "fruity". || This particular strain was isolated from a Colorado Brewery and produces intense fruit notes <ref name="propagate_website" />.