13,596
edits
Changes
m
italics
'''100% Brett fermentations''' typically create a fruit forward beer that is less funky than if the ''[[Brettanomyces]] '' is pitched into a beer that has first been fermented with [[Saccharomyces]] (see [[Funky Mixed Fermentations]]).
==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, lightly fruity beer (see Chapter 8 in ''American Sour Beers'' by Michael Tonsmeire for a full description of 100% ''Brettanomyces '' fermented beers). 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):
==Brewing Techniques==
===Starter Information===
When relying on a ''[[Brettanomyces]] '' culture for primary fermentation, a starter will often be necessary due to the fact that most yeast labs provide a small cell count for their ''[[Brettanomyces]] '' cultures. See the [[Brettanomyces#Starter_Information|Brettanomyces Starter Information]] section for more information on Brett starters.
===Wort Production===
American IPA or American Pale Ale recipes are a tried and true general approach to making wort that is favorable to 100% Brett fermentations. Fruitier hops such as citra, amarillo, galaxy, etc. tend to compliment the light fruity characteristics of a Brett primary fermentation. The addition of body-increasing malts such as oats, unmalted barley, rye, wheat, or carapils may assist with the lack of glycerol that is typical for Brett <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1177290552299157/?comment_id=1177304778964401&reply_comment_id=1177435872284625&total_comments=4&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Conversation with Tom Belgrano on MTF. 11/12/2015.]</ref>, but isn't always necessary. Otherwise, wort production can remain the same as it is for an American IPA/Pale Ale recipe. Aeration of the wort before fermentation starts should be done. This will greatly increase cell growth (see the [[Brettanomyces Propagation Experiment]]). As far as we know, acetic acid is a byproduct of ethanol production by ''Brettanomyces'' and not the prior lag phase, so as long as ethanol is not already being produced then acetic acid production is not a concern <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1204641279564084/?comment_id=1204674032894142&reply_comment_id=1204765566218322&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Richard Preiss on MTF about oxygenating wort that will receive 100% Brett. 12/30/2015].</ref>. Examples of commercial 100% ''Brettanomyces'' beers that receive the same amount of initial aeration that would be typical of ales of their respective gravities are "Sanctification" from Russian River and "Mo’ Betta Bretta" from Lost Abbey <ref>[https://byo.com/hops/item/262-brettanomyces BYO Magazine. Brettanomyces. Steve Piatz. October 2005.]</ref>.
==About ''Trois''==
Up until April 9, 2015, ''"WLP644 Brettanomyces bruxellensis Trois'' " was thought to be a ''Brettanomyces '' species. Following the analysis of the genetics of ''Trois'' by Lance Shaner and several other members of MTF, White Labs released a statement saying that DNA analysis showed that Trois was actually a "wild" ''Saccharomcyes'' species <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1100249870003226/ Archive of MTF discussions regarding Trois genetic analysis results.]</ref><ref>[http://www.whitelabs.com/blog/wlp644-research-results White Labs Blog article. April 9, 2015.]</ref>. Beer fermentations with the this strain (now labeled as "WLP644 - Saccharomyces brux-like Trois") are no longer considered to be 100% ''Brettanomyces '' fermentations.
==See Also==
===Additional Articles on MTF Wiki===
* ''[[Brettanomyces]]''* [[Brettanomyces Propagation Experiment]]
===External Resources===