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Wyeast's Brettanomyces Bruxellensis, or "Brett Brux" as it is referred to by it's many fans, is a classic wild yeast strain hailing from Brussels. It is well-known to produce "horse blanket" flavors, which blend well in many sour style beers, or in beers where an added layer of complexity that traditional S. cerevisiae strains just can't produce is desired. This strain is often used in blends or in conjunction with traditional brewing yeast and other strains of wild yeast, although some daring brewers have, and continue to, experiment with all-brett fermented beers. It is usually given an extended time to age so that complexity can develop naturally. Wyeast states that it may take three to six months to develop character, though some brewers are known to do a much shorter timeframe of four to five weeks. However it is used, Brett Brux is sure to produce unique beers of extraordinary complexity.


We include complimentary ice packs with ALL liquid yeast orders (if required), but cannot guarantee that the ice packs will stay cold during transit, and thus the yeast can potentially be exposed to hot temperatures. We highly recommend ordering dry yeast during the hot summer months or if you are ordering from a warmer climate. Many times during the winter an ice pack is not needed so we make the determination based on current temperatures and the destination!

Yeast Specifications

Temperature Range: 60-75 F (15-24 C)
Flocculation: Medium
Cell Count: 100 Billion
Attenuation: Very High
Alcohol Tolerance: 12% ABV
Typical Styles: Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic.

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