Brett and I is obviously brewed with Brettanomyces. We used Brettanomyces claussenii and in our case we used it for secondary conditioning. The original beer was a Belgian strong ale brewed with the Chimay yeast cropped from The Gnome. Still gave us that nice fruity character and still hasn’t dropped bright. We ended up kegging the beer after six months of conditioning, but the brett character is still developing. It gives off an interested pineapple aroma and flavor, which I hope will continue to evolve.