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 OR EVEN CAPABLE OF PRIMARY FERMENTATION.
- Flocculation: Low
- Attenuation: 85+%
- Temperature Range: 70–85° F (21–29° C)
- Alcohol Tolerance: 10%
- Phenolic: N/A
- Diastatic: N/A