It's hard to dig through the hype sometimes. Lots of breweries have "proprietary" yeast strains, but it's a commercially available yeast. It has to do with protecting their process, and not giving it all away. Some breweries have a mutated regular yeast strain, so that might also be what DFH uses, a mutated Ringwood.
He might also have been talking about what they use for 120, which is not going to be Ringwood, at least not exclusively. I didn't make it through that series, so I can't tell you what he was talking about when he said that.
Anyone else?