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%