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Typical characteristics of Brett primary fermentations (these are generalizations, and may not be true for every strain):
* Lack of the typical "horsey", "funky", "barnyardy" flavors due to the lack of Saccharomyces esters/phenols (see the [[Brettanomyces#Brettanomyces_Metabolism|Brettanomyces Metabolism]] page for more information). However, this is a generalization and some brewers have reported getting some "funkier" flavors out of some strains.
* Light fruit characteristics.
* A longer lasting hop aroma and flavor due to Brett's ability to constantly metabolize micro-oxygenation.