One Brett-famous Colorado brewery strain, plus two strains that were formerly classified as Brett (but are now known to be Saccharomyces), result in huge tropical fruit aromas that mingle well with fruity aroma hops. Note that aroma intensity fades a bit during conditioning. Brett Blend #1: Where Da Funk? has a wide temperature range, finishes very dry, and leaves neither much funk nor much body (consider adding flaked oats for body). Mild funk level and low acidity is consistent even with extended aging Flocculation: Very low, Attenuation: 78-88%, Alcohol Tolerance: 11%, Temp Range: 68-80F.