Wild Brews cites Brett alcohol tolerance ~ 18%
Just about all wine and beer yeast are S. cerevisiae, but different strains can have much different alcohol tolerance. What Brett species and strains were they talking about in Wild Brews?
Good point - the table I'm referring to is actually pretty vague. It lists each general type of yeast/bacteria covered in the book (Sachh. C, Brett, lacto, pedio, acetobacter, enterobacter), and their general tolerance for alcohol, pH, etc. Those numbers could vary quite a bit.
Don't have the book on me, but when I get home I'll check the reference and see if there is more info available on species/strain.