Brettanomyces Bruxellensis

OYL-202

Available in Probrew pitches only

Yeast Thumb 38

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

    Low

  • Attenuation

    70-85%

  • Temperature Range

    85–100° F (29–38° C)

  • Alcohol Tolerance

    10%