Brettanomyces
Strains of brettanomyces , or brett for short, are traditionally found in aged Belgian beers. These strains can be used to add additional flavor, acidity, and complexity to beers. Modern brewers have found a new role for these yeast in the production of 100% brett beers. All of these strains have the ability to breakdown complex sugars and attenuate beers beyond the usual limits. Additional cleaning and safety measures should be implemented to prevent cross contamination in your facility.
MIP-701 Brett brux I
A classic strain used for secondary fermentation in Belgian-style beers such as lambics, MIP-701 creates a medium-intensity, earth-forward character in finished beer. A historic brewery in Belgium uses this yeast in secondary fermentation and bottling to produce the signature flavor of its beer.
Ferm Temp
60-80 F
Attenuation
High 90's
ABV Tolerance
High
Flocculation
Low
MIP-702 Brett brux II
A classic strain used for secondary fermentation in Belgian-style beers such as lambics. It creates a medium-intensity, earth-forward character in finished beer. Balanced between barnyard and fruit.
Ferm Temp
60-80 F
Attenuation
High 90's
ABV Tolerance
High
Flocculation
Low
MIP-703 Brett brux III
A classic strain used for secondary fermentation in Belgian-style beers such as lambics. This particular brett is very fruity with tropical fruit dominating the aroma.
Ferm Temp
60-80 F
Attenuation
High 90's
ABV Tolerance
High
Flocculation
Low
MIP-710 Brett stave I
A classic strain used for secondary fermentation in Belgian-style beers such as lambics. This particular strain was isolated from a Colorado Brewery and produces intense fruit notes.
Ferm Temp
60-80 F
Attenuation
High 90's
ABV Tolerance
High
Flocculation
Low
MIP-714 Brett stave IV
This strain was isolated from a bottle of beer originally produced in the Netherlands. It produces barnyard like aromas and is a very aggressive brett strain.
Ferm Temp
60-80 F
Attenuation
High 90's
ABV Tolerance
High
Flocculation
Low
MIP-720 Brett clausenii
A classic strain used for secondary fermentation in Belgian-style ales and English Old Ales. The yeast can be fairly neutral in aroma and works well by itself. When it is paired with a phenol producing yeast it will create barnyard like aromas.
Ferm Temp
60-80 F
Attenuation
High 90's
ABV Tolerance
High
Flocculation
Low
MIP-750 Brett tool
Isolated from a bottle of European beer fermented with fruit, this is an aggressive Brett strain that produces strong barnyard aroma. Works well as a blend.
Ferm Temp
60-80 F
Attenuation
High 90's
ABV Tolerance
High
Flocculation
Low
MIP-765 Native brett blend
This is a unique blend of bretts isolated from a number of natural sources. Isolates are from plums, natural wines, wild plants, and spontaneous fermentation. This blend will add complexity to any beer.
Ferm Temp
60-80 F
Attenuation
High 90's
ABV Tolerance
High
Flocculation
Low
MIP-770 Brett imposter
A sacch strain that behaves very similar to brett. It can be used to produce IPAs or as a blend with saison.