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
|
