It’s a brave new world for Brettanomyces-spiked beers. Popularized by Belgian lambics, the wild yeast—known for its funky, floral and sometimes fruity flavors—has entered an age of experimentation.

Upright Billy the Mountain: In the past, English old ales often picked up Brett notes as they aged in barrels; though that rarely happens today, Upright re-creates the classic profile with this still, velvety beer: Dark fruits mingle with a yeasty funk before oaky tannins lend a tidy, dry finish.

Anchorage Galaxy White IPA: This Alaska-born white IPA is brewed with tropical Aussie Galaxy hops, a healthy dose of kumquats, Indian coriander, black peppercorn and, of course, Brett. The result is a tropical fruit hop bomb laced with peppery spice and a sharp hay note.

Crooked Stave L’Brett d’Or: Crooked Stave founder Chad Yakobson gave Brett its most recent big break by cultivating strains that express unexpected flavors, well beyond traditional barnyard funk. His experiments shine in beers like this tart, 100-percent-Brett, Belgian-style golden strong, which showcases apple and grape yeast notes alongside oaky vanilla.

LoverBeer BeerBrugna: This Italian ale’s aggressive thanks to the Brett, lactic bacteria and whole Damaschine plums added to the fermentation tank. The beer barrel-ages up to nine months to help smooth the bold wild yeast funk, fruity plums and tart bite into a cohesive swallow.

The Commons Flemish Kiss: This beer begins as an American pale ale, then slowly transforms into something entirely different as it undergoes a five-week secondary fermentation with Brett. The wild yeast adds a gentle floral note and slightly funky finish to this otherwise citrusy ale.

O’so Wee on the Lam: Originally designed to be a Scotch Ale, this wee heavy was tossed into oak barrels along with some Brett at the last minute. The result merges Scottish and Belgian flavors: Rich, luscious malts smooth out the yeast’s barnyard and tart cherry notes for a profile akin to an oud bruin.