13,767
edits
Changes
added Escarpement Labs, and fixed East Coast yeast species names
| Bruxellensis||Dekkera bruxellensis||B. bruxellensis||ECY-05||funky with barnyard notes accompanied by some fruit||isolated from Belgian stout
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| Custersianus||Dekkera custersiana Brettanomyces custersianus ||B. custersianus||ECY-19||light fruit and hay||Bantu beer brewery, South Africa
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| Farmhouse||?||B. fantome||ECY-03b||Fruity and funky profile with some acidity gradually increasing over time. Aeration has more of a muted effect||Isolate from Fantome. [https://www.facebook.com/groups/MilkTheFunk/permalink/972543279440553/?comment_id=972571192771095&offset=50&total_comments=73&comment_tracking=%7B%22tn%22%3A%22R9%22%7D May not be Brett as per Lance Shaner on MTF.]
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| Naardenensis||Dekkera Brettanomyces naardenensis||B. naardenensis||ECY-30||strawberry, honey, ripe fruit with a tart, citrusy acidity after 6mo of aging||Isolated from Dr. Pepper
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| Nanus||Eeniella nana||B. nanus||ECY-24||spicy, saison-like profile||bottled beer - Kalmar, Sweden
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===[[Escarpment Laboratories]]===
{| class="wikitable sortable"
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! Common Name !! Species Name !! Synonym (Strain) Name !! Lab/Package !! Flavor/Aroma !! Source Note
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| Bruxellensis || Dekkera bruxellensis || B. bruxellensis || Brett B || A classic Brettanomyces bruxellensis strain, typically used in secondary fermentations. Attenuation: 70-85% // Optimum Temp: 26ºC+ (80F+) // Alcohol tolerance: Medium-high // Flocculation: Low ||
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| Claussenii || Dekkera anomala || B. claussenii || Brett C || A strain of Brettanomyces clausenii, now understood to be among the Brettanomyces anomala species. Minimal funk, tends to exhibit fruity pineapple or mango notes. Pairs well with fruit and/or hops. Attenuation: 70+% // Optimum Temp: 18-25ºC (64.4-77F) // Flocculation: Medium-low ||
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| Bruxellensis || Dekkera bruxellensis || B. 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 ||
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| Bruxellensis || Dekkera bruxellensis || B. 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.
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