13,592
edits
Changes
m
no edit summary
* 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), 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.