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update to Escarpment
! 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 <ref name="escarpment_strains">[http://www.escarpmentlabs.com/strains "Strains" list. Escarpment Laboratories website. Retrieved 12/07/2017.]</ref>. ||
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| Claussenii || Dekkera anomala || B. claussenii || Brett C || A strain of Brettanomyces clausenii, now understood to be among the Brettanomyces anomalus species. Minimal funk, tends to exhibit fruity pineapple or mango notes. Pairs well with fruit and/or hops. Recommended for secondary or co-fermentation as attenuation is variable. Attenuation: Highly Variable // Optimum Temp: 18-25ºC (64.4-77F) // Flocculation: Medium-low . Potentially no longer available (no longer listed on website) <ref name="escarpment_strains" />. ||
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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 <ref name="escarpment_strains" />. ||
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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<ref name="escarpment_strains" />.
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| Bruxellensis || Dekkera bruxellensis || B. 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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