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OYL-203

Brett. Lambicus

Bretts offer a crucial complexity for wild Belgian and American styles, creating distinct flavors Sacch cannot. Brett Claussenii (OYL-201) offers the mildest funk, presenting leather and some pineapple. Brett Brux (OYL-202) contributes medium intensity with classic barnyard earthiness. Brett Lambicus (OYL-203) dives in deep with horsey, spicy, cherry pie funk. All three strains do their best work as secondary yeasts.

  • Strain Type

    Bretts and Blends

  • Flocculation

    Low

  • Attenuation

    85%+

  • Temperature Range

    70–85° F (21–29° C)

  • Alcohol Tolerance

    10%