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Changes
→Commercial Cultures
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| Lambicus||''Dekkera bruxellensis''||''Brettanomyces bruxellensis''||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. || '''Commercial pitches only.'''
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===[[Community Cultures Yeast Lab]]===
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! Common Name !! Species Name !! Synonym Name !! Lab/Package !! Flavor/Aroma !! Source Note
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| Claussenii || ''Dekkera anomala'' || ''Brettanomyces anomalus'' || Brettanomyces claussenii || A little less "Bretty" and a little more fruity. Flocculation: Low. Alcohol Tolerance: Medium-High (8-12%). Fermentation Temperature: 85F. ||
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| Bruxellensis || ''Dekkera bruxellensis'' || ''Brettanomyces bruxellensis'' || Brettanomyces bruxellensis || For secondary fermentation and Belgians, with classic "Bretty" characters. Flocculation: Low. Alcohol Tolerance: Medium-High (8-12%). Fermentation Temperature: 85F. ||
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