In 2017 Crauwels, et al. used eight B. bruxellensis strains isolated from different fermented beverages, beer, wine and soft drinks, in small scale fermentations of wine (red and white), beer (Duvel and blonde ale) and a soft drink (ginger ale), all supplemented with additional maltooligosaccharides, to test how media composition and strain affected the aromatic profiles of the fermented products .