13,700
edits
Changes
added Escarpment Bretts
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| Bruxellensis || ''Dekkera bruxellensis'' || ''Brettanomyces bruxellensis'' || Brett D || This strain of Brettanomyces bruxellensis is a notoriously vigorous fermentor, suitable for primary fermentation of 100% Brett beers or secondary fermentation where some extra funk is desired. Attenuation: 80+% // Optimum Temp: 20-25ºC (68-77ºF) // Alcohol tolerance: 12%+ // Flocculation: Medium-low <ref name="escarpment_strains" />. See [https://www.facebook.com/groups/MilkTheFunk/permalink/2331941676834033/?comment_id=2331958926832308&comment_tracking=%7B%22tn%22%3A%22R1%22%7D this MTF thread] on experiences using it for 100% fermentation. ||
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| Unknown || Unknown || Unknown || Brett M || This strain offers balanced funk fast. Suited for use in sour beers, saisons, and other barrel-aged treats <ref name="escarpment_strains" />. || Mitten State
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| Bruxellensis || ''Dekkera bruxellensis'' || ''Brettanomyces bruxellensis'' || Brett Q || This strain typically completes primary fermentation within one month, and is also suitable for secondary aging of a wide range of beer styles where subtle Brett character is desired. Tasting notes include ripe strawberry, pear, apple, with underlying funk. Attenuation: 80%+ // Optimum Temp: 20-25ºC // Alcohol tolerance: High // Flocculation: Medium-low || Originally isolated from a barrel-aged sour beer from Quebec <ref name="escarpment_strains" />.
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| Bruxellensis || ''Dekkera bruxellensis'' || ''Brettanomyces bruxellensis'' || Brussels Brett || This Brettanomyces bruxellensis strain displays a balanced selection of fruity characteristics, with testers noting plum, red berry, citrus, and red apple, alongside subtle acidity. It is suitable for primary or secondary fermentation, but does shine in secondary with extended aging, where it displays prominent funky flavours. Attenuation: 80+% // Optimum Temp: 22-25ºC // Alcohol tolerance: 12%+ // Flocculation: Medium-low <ref name="escarpment_strains" />. ||
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| | Bruxellensis || ''Dekkera bruxellensis'' || ''Brettanomyces bruxellensis'' || Berliner Brett II || Isolated from a bottle of Schultheiss Berliner Weisse, this ''B. bruxellensis'' strain produces notes of orchard fruit and pineapple. Complements Berliner Brett I nicely to produce a complete classic Berliner profile <ref name="escarpment_strains" />. ||
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