Changes

| Bruxellensis || ''Dekkera bruxellensis'' || ''Brettanomyces bruxellensis'' || JY033 - Brett brux Amsterdam || Slow growing, good for conditioning in the style of Orval || Amsterdam, Netherlands <ref name="jasper_brett">[https://jasperyeast.com/yeast/brettanomyces "Brettanomyces"Chateaux. Jasper Yeast Website.</ref>|-| Bruxellensis || ''Dekkera bruxellensis'' || ''Brettanomyces bruxellensis'' || JY044 - Brett brux Rosa || Comparable to JY033, but slightly more funky, tart and aggressive. || California, USA <ref name="jasper_brett" />|-| Bruxellensis || ''Dekkera bruxellensis'' || ''Brettanomyces bruxellensis'' || JY87 JY061 - Brett brux Chateaux || JY87 is a Brettanomyces yeast isolated by Jasper Yeast LLC. Fast-growing, it has almost Saccharomyces-like doubling times. Shows great fermentation as primary strain in a variety of beers. Ferments fast to 60% attenuation, after which fermentation slows down and more flavor and aroma is produced. Strong pineapple and stonefruit aroma after prolonged fermentations (3-9 months). Great companion to beers that could use some funk, and complements hoppy beers perfectly. Flocculation is low, strain will form a pellicle when oxygen is present. Sequencing of ITS regions indicated Brettanomyces bruxellensis. Micrograph of JY87 cells coming soon. || West-Flanders, Belgium.<ref name="jasper_brett"/>|-| Bruxellensis || ''Dekkera bruxellensis'' || ''Brettanomyces bruxellensis'' || JY062 - Brett brux Abbey || Mild aromatics and phenolics, but quite tart and high tendency to produce acetic acid in the presence of oxygen. || California, USA <ref name="jasper_brett"/>|-| Lambicus || ''Dekkera bruxellensis'' || ''Brettanomyces bruxellensis'' || JY157 - Brett brux lambicus || Good for Brettanomyces beers where an intense character is preferred. Prolonged aging can produce almost a cherry like sourness. Optimum temperature: 80-90°F (27-32°C) || Belgium <ref name="jasper_brett"/>|-| Claussenii || ''Dekkera anomala'' || ''Brettanomyces anomalus'' || JY196 - Brett c || Optimum temperature: 80-90°F (27-32°C). Pineapple aroma, but can also develop a leather character. This yeast is not suitable to be used on its own in malt based worts because of its limited fermentation capacity. || Belgium <ref name="jasper_brett"/>|-