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Brett. Claussenii

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. Not intended to be used as a primary fermentation yeast.

  • Strain Type

    Bretts, Blends + Bacteria

  • Flocculation


  • Attenuation


  • Temperature Range

    70–85° F (21–29° C)

  • Alcohol Tolerance