Brettanomyces

With a larger fermentation capacity than most Saccharomyces cerevisiae and S. pastorianus yeasts (except for Brett c.,), they can ferment beers drier and this needs to be taken into account when the beer is packaged. They can produce fruity and funky flavors, and are often used in the production of sour beers. Treat these yeasts with respect, they might need several months to complete fermentation and maturation.

Brettanomyces

JY033 - Brett brux Amsterdam

Brettanomyces bruxellensis isolated from Amsterdam, the Netherlands. Clean and funky, slow growing B. brux. yeast. Great for bottle conditioning in the style of Orval, or in combination with Lactobacillus and Pediococcus for sour and/or Brett beers.

JY061 - Brett Brux Chateaux

Brettanomyces bruxellensis isolated from a spontaneous culture from Belgium. Great yeast for funky IPA and other sour beers. Nice, round brett character. Great for wood- and barrel aged brett beers.

JY087 - Sacc Brux

Wild Sacc “bruxellensis” (not brettanomyces) isolated from Belgium. Similar to (but not the same as) “Sacc trois”, pellicle forming strange Sacc yeast with brett-like characteristics when aged. Very fruity yeast that can produce a lot of pineapple and stonefruit aroma, but this takes time. Great for wild beers such as wild IPA, but can also be used in combination with other strains for either sour beers or farmhouse ales. Also great on its own for a great farm house wild beer. Can produce a dry character in beer with a good mouthfeel. The yeast is positive for STA1.

JY157 - Brett Brux Lambicus

Brettanomyces bruxellensis subspecies “lambicus” originating from Belgium. Strong Brettanomyces phenolics and aromatics producer. Good for Brettanomyces beers where an intense character is preferred. Prolonged aging can produce almost a cherry like sourness. Ferment this one a little warm.

JY196 - Brett C

Brettanomyces claussenii. Often regarded as the most timid Brett species used regularly in Brett beers. Can produce 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.