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.

Ferm Temp

60-80 F

Attenuation

High 80's

ABV Tolerance

High

Flocculation

Low