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Brettanomyces Bruxellensis

First classified in 1904, Brettanomyces strains are crucial in secondary fermentation for Belgian styles, consuming sugars that Saccharomyces strains leave behind. Brettanomyces bruxellensis contributes medium Brett intensity with classic “barnyard” earthiness and a light medicinal quality. See also: Brettanomyces claussenii (OYL-201), Brettanomyces lambicus (OYL-203), and three of our Funk blends (OYL-210, 211, 212).

  • Strain Type

    Bretts and Blends

  • Flocculation


  • Attenuation


  • Temperature Range

    68–85° F (20–29° C)

  • Alcohol Tolerance