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 and Blends |
| Flocculation | Low |
| Attenuation | 85%+ |
| Temperature Range | 70–85° F (21–29° C) |
| Alcohol Tolerance | 10% |