Brett

A blend of Brettanomyces, Lactobacillus, and Pediococcus isolated from Belgian sour beers.Has been used by brewers to produce award-winning wild ales. Used as a secondary pitch to make the funky beers of your dreams!

Also known as ‘Brett lambicus’, this strain gives you ample funk and cherry pie aromas. Very complimentary to darker malt beers or red wine barrel aging. Available in primary and secondary pitch rates, although please note that primary fermentation with this strain tends to be slow. ATTENUATION: 80%+TEMPERATURE: 22–27ºC (72–81°F)FERMENTATION RATE: Very Low Fermentation RateSUITABLE BEER TYPES: American Wild Ale, European Sour Ale, LambicFLOCCULATION: Low FlocculationALCOHOL TOLERANCE: Medium Alcohol TolerancePHENOLIC: PhenolicFLAVOUR PROFILE: Cherry, Leather, Funk

The classic Brettanomyces bruxellensis strain isolated from a classic abbey beer.Can be used to add depth of character to a wide range of beers. ATTENUATION: 80%+TEMPERATURE: 22–27ºC (72–81°F)FERMENTATION RATE: Very Low Fermentation RateSUITABLE BEER TYPES: American Wild Ale, European Sour Ale, LambicFLOCCULATION: Low FlocculationALCOHOL TOLERANCE: Medium Alcohol TolerancePHENOLIC: PhenolicFLAVOUR PROFILE: Berries, Red Apple, Funk

A blend of Berliner Brett 1 (Brettanomyces anomalus) and Berliner Brett 2 (Brettanomyces bruxellensis) for balanced, subtle Brett character in traditional Berliner Weisse and beyond. Flavour profile includes citrus, white wine, and peach. Secondary pitch rates only. TEMPERATURE: 22-27ºC (72-81ºC)FERMENTATION RATE: Low Fermentation RateSUITABLE BEER TYPES: Traditional Berliner Weisse, wine-beer hybrids, SaisonFLOCCULATION: Low FlocculationALCOHOL TOLERANCE: Medium Alcohol TolerancePHENOLIC: PhenolicFLAVOUR PROFILE: White Wine, Citrus, Subtle Funk

This Brettanomyces bruxellensis strain isolated from lambic displays a balanced selection of fruity characteristics, with tasters noting plum, red berry, citrus, and red apple, alongside subtle acidity and elevated funk. ATTENUATION: 80%+TEMPERATURE: 22–27ºC (72–81°F)FERMENTATION RATE: Very Low Fermentation RateSUITABLE BEER TYPES: Intensely aromatic funky beersFLOCCULATION: Low FlocculationALCOHOL TOLERANCE: High Alcohol TolerancePHENOLIC: PhenolicFLAVOUR PROFILE: Plum, Fruit Salad, Funk

Brettanomyces bruxellensis from an old bottle of Berliner Weisse. Intensity is in between Berliner Brett I and "normal" Brett. Available in secondary pitch rates only. ATTENUATION: Low AttenuationTEMPERATURE: 18–24°C (64°C–75°F)FERMENTATION RATE: Very Low Fermentation RateSUITABLE BEER TYPES: Berliner Weisse, American Wild Ale, European Sour AleFLOCCULATION: Low FlocculationALCOHOL TOLERANCE: Medium Alcohol TolerancePHENOLIC: PhenolicFLAVOUR PROFILE: Peach, Pineapple, Subtle Funk

A Brettanomyces anomalus strain from a ~40 year old bottle of old-school Berliner Weisse.More subtle than other Bretts - citrus and white wine. Available in secondary pitch rates only. ATTENUATION: Low AttenuationTEMPERATURE: 18–24°C (64°C–75°F)FERMENTATION RATE: Very Low Fermentation RateSUITABLE BEER TYPES: Berliner Weisse, American Wild Ale, European Sour AleFLOCCULATION: Medium-Low FlocculationALCOHOL TOLERANCE: High Alcohol TolerancePHENOLIC: PhenolicFLAVOUR PROFILE: Citrus, White Wine, Subtle Funk

A strain of Brettanomyces clausenii, now understood to be among the Brettanomyces anomalus species. Minimal funk, tends to exhibit fruity pineapple or mango notes. Pairs well with fruit and/or hops. Recommended for secondary or co-fermentation as attenuation is variable.ATTENUATION: Low AttenuationTEMPERATURE: 22-27ºC (72-81ºC)DIASTATIC: Non-diastaticFERMENTATION RATE: Very Low Fermentation RateSUITABLE BEER TYPES: Hop forward mixed ferm beersFLOCCULATION: Low FlocculationALCOHOL TOLERANCE: High Alcohol TolerancePHENOLIC: PhenolicFLAVOUR PROFILE: Citrus, Mango

Do you like pina coladas? Prominent pineapple esters alongside a good dose of funk. Suited to primary or secondary fermentation.ATTENUATION: 80%+TEMPERATURE: 20–25°C (68–77°F)FERMENTATION RATE: Low Fermentation RateSUITABLE BEER TYPES: American Wild Ale, European Sour Ale, LambicFLOCCULATION: Low FlocculationALCOHOL TOLERANCE: High Alcohol TolerancePHENOLIC: PhenolicFLAVOUR PROFILE: Pineapple, Tropical Fruit, Funk

A house favourite Brettanomyces bruxellensis strain, which develops funky and fruity flavours quickly. Great in mixed fermentation saisons and funky Belgian styles.ATTENUATION: 80%+TEMPERATURE: 22–27ºC (72–81°F)FERMENTATION RATE: Very Low Fermentation RateSUITABLE BEER TYPES: Balanced funky beers. Great in Saisons.FLOCCULATION: Low FlocculationALCOHOL TOLERANCE: High Alcohol TolerancePHENOLIC: PhenolicFLAVOUR PROFILE: Fruit Salad, Funk

An out-of-this-world blend of our favourite Brett yeast strains! You can use Mothership in any sour/wild beer style to make a galaxy of funky and fruity flavours.ATTENUATION: 80%+TEMPERATURE: 22–27ºC (72–81°F)FERMENTATION RATE: Low Fermentation RateSUITABLE BEER TYPES: American Wild Ale, European Sour Ale, LambicFLOCCULATION: Low FlocculationALCOHOL TOLERANCE: High Alcohol ToleranceFLAVOUR PROFILE: Spectrum of Brett Character

Unique strawberry and pear flavour balance. One of our most intense Bretts.SUITABLE BEER TYPES: American Wild Ale, European Sour Ale, LambicFLAVOUR PROFILE: Strawberries, Earth, Funk