y'all ready to have your minds blown?
according to what i consider a reliable source
trois is a sacch, not a brett.
source: DNA analysis done by
Omega Labs, as posted in the Milk the Funk FB group (
https://www.facebook.com/groups/MilkTheFunk/ - scroll down to the "Wee heavy brett project in full swing" post). Omega Labs' founder and CEO Lance Shaner wrote, about his brett blend #1 (OYL-210):
"It's the Trois strain and the ECY-03b strain, which we found had a similar and complementary flavor profile to Trois with slightly more robust performance. However, since releasing the blend, I got rDNA sequencing results back from a friend (post doc at Princeton University) with access to better equipment than I. Surprisingly, it turns out that neither of those strains are actually Brettanomyces. Both of them are plain old Saccharomyces cerevisiae. Anyone that has ever used Trois knows that it definitely has a different flavor profile than other Sacch, but it is, in fact, Sacch. Future versions of our Brett Blend #1 will include some other mild Brett strains that we have been isolating from various sources. So it won't be a 100% Brett blend, but it will at least have some Brett in it. Shocked? We were."
"The DNA doesn't lie. The way I look at it, 3711, chico, and countless other brewing strains give vastly different results and come from the same species. Some saison strains produce what I would describe as "funk." And the 1388 strain (Duvel) produces a decent amount of acidity (it gets to a pH of about 3.8 when propped). The reason we had those sequenced in the first place is because they propped as easily as any other Sacch strain I've dealt with. Every other Brett strain I'd ever propped had crazy lag times and took a long time to reach saturation (all completely consistent with Chad Yakobson's growth curves). Beyond a shadow of a doubt, Trois is Sacch."
he went on to say that BSI's "Drie" strain is brett.