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.

Omega Yeast’s metabolically healthy cells produce vigorous fermentation and consistent results for Probrewers and Homebrewers alike.

Strain Type

Bretts, Blends + Bacteria
Flocculation

Low
Attenuation

85%+
Temperature Range

70–85° F (21–29° C)
Alcohol Tolerance

10% ABV