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.

 

 

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 in sour beer.

Origin: The Netherlands

Topt: 60-80°F (16-27°C)

Flocculation: +

Attenuation: >80%

Alcohol Tolerance: unknown

 

JY044 - Brett brux Rosa

Brettanomyces bruxellensis isolated from California, USA. Comparable to JY033, but slightly more funky, tart and aggressive. Great for sour beer production when combined with Lactobacillus and/or Pediococcus, but can also be used on its own for funky beers.

Origin: California, USA

Topt: 60-80°F (16-27°C)

Flocculation: +

Attenuation: >80%

Alcohol Tolerance: unknown

 

JY061 - Brett brux Chateaux

Brettanomyces bruxellensis isolated from Belgium. Great yeast for funky IPA and other sour beers.

Origin: Belgium

Topt: 60-80°F (16-27°C)

Flocculation: +

Attenuation: >80%

Alcohol Tolerance: unknown

 

JY062 - Brett brux Abbey

Brettanomyces bruxellensis isolated from California. Mild aromatics and phenolics, but quite tart and high tendency to produce acetic acid in the presence of oxygen. Very well suited for sour beers, in combination with the plethora of available souring bacteria.

Origin: California

Topt: 60-80°F (16-27°C)

Flocculation: +

Attenuation: >75%

Alcohol Tolerance: 8%

 

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.

 

Origin: Belgium

Topt: 70-80°F (21-27°C)

Flocculation: +

Attenuation: 70-80%

Alcohol Tolerance: 8%

 

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.

 

Origin: Belgium

Topt: 80-90°F (27-32°C)

Flocculation: +

Attenuation: >80%

Alcohol Tolerance: 10%

 

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.

 

Origin: Belgium

Topt: 80-90°F (27-32°C)

Flocculation: +

Attenuation: N/A

Alcohol Tolerance: 10%