Changes

| Where Da Funk || 78-88 || Low || 68-80 || A blend of a mild Brettanomyces isolate from a Colorado brewery known for its Brett beers and two strains formerly classified as Brettanomyces but since found to be Saccharomyces (Trois and ECY-03b). This blend produces huge tropical fruit aromas during fermentation that fade somewhat during conditioning. Has a wide temperature range and ferments very dry, leaving little body. Consider adding flaked oats if additional body is desired. This blend will not produce significant “funk” or acid, even with extended aging. The blend pairs well with fruity aroma hops to make a unique pale ale. Trois and ECY-03b blend.

| Bit O' Funk || 85+ || Low || 68-80 || This blend contains the two Saccharomyces strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensis for bruxellensis for development of moderate “funk” during a secondary fermentation. The “bit ‘o funkiness” will take extended time (3+ months) to develop. Trois(Sacch), ECY-03b(Sacch), and bruxellensis blend.

| Bring on da Funk || 85+ || Low || 68-80 || This blend contains the two Saccharomyces strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensis, Brettanomyces lambicus, two Brettanomyces isolates from a Colorado brewery known for its Brett beers, and two Brettanomyces isolates from an “Intense” Belgian source for a funky, fruity and complex brew. Brett character will develop over time. Acid production will increase over time given exposure to oxygen. Trois(Sacch), ECY-03b(Sacch), bruxellensis, claussenii, lambicus, custersianus, and naardenensis blend; funky and fruity given time, acid production increases with exposure to oxygen over time .