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* Light fruit characteristics.
* A longer lasting hop aroma and flavor due to Brett's ability to constantly metabolize micro-oxygenation.
* A lack of glycerol, which is a compound that ''Saccharomyces'' produces which gives beer it's slick mouthfeel. Malts such as oats or flaked wheat are often used to make up for the lack of glycerol. However, the role of glycerol in creating mouthfeel is debatable in the wine world <ref>[https://www.winesandvines.com/features/article/68760 Tim Patterson. "Many Roads to Mouthfeel". Wines & Vines Magazine. Nov 2009. Retrieved 03/23/2018.]</ref>.
* Slightly longer primary fermentation in general (3-6 weeks), although some people have reported faster fermentations between 1-3 weeks for some strains and conditions (lower starting gravity beers, for example) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1158650034163209/ Conversation on MTF regarding how long 100% Brett ferments can take. 10/04/2015.]</ref>.
* Perceived bitterness may be quite a bit lower than the same wort fermented with a clean ale yeast.
* In general a broad selection of various ''Brettanomyces'' yeasts and a few months of time is a safe bet to make sure fermentation carries through.
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2062107787150758/ MTF threads on anecdotal experiences of different strains.]
===Aging===