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==General Information==
The method of fermenting wort with only Brettanomyces was pioneered by Tomme Arthur from Pizza Port/Lost Abbey, and Peter Bouckaert from New Belgium in 2004 with their 100% Brettanomyces fermentented ''Mo' Bretta'', and Vinnie Cilurzo of Russian River with Sanctification later that same year <ref>[http://www.amazon.com/American-Sour-Beer-Innovative-Fermentations-ebook/dp/B00LV8IRRI/ref=dp_kinw_strp_1 American Sour Beers. Michael Tonsmeire. July 2014. Pg 189.]</ref>. This method was further popularized by Chad Yakobson's Brettanomyces Dissertation on the [http://www.brettanomycesproject.com/dissertation/ Brettanomyces Project blog], and by his brewery, [[Crooked Stave Artisan Beer Project]]. While primary fermentation with Brettanomyces is a complex subject due to the wide range of characteristics of different species and strains of Brettanomyces, in general beer that is fermented with Brett in primary usually produces a surprisingly clean, fruity beer See Chapter 8 in ''American Sour Beers'' by Michael Tonsmeire for more information). For this reason, wort that is characteristic of American IPA has been found to create wonderful beers when primarily fermented with Brett.
Typical characteristics of Brett primary fermentations (these are generalizations, and may not be true for every strain):
* 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.
* Slightly longer primary fermentation in general (3-6 weeks).
* Perceived bitterness may be quite a bit lower than the same wort fermented with a clean ale yeast.