100% Brettanomyces Fermentation
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 [1]. This method was further popularized by Chad Yakobson's Brettanomyces Dissertation on the 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):
- Lack of the typical "horsey", "funky", "barnyardy" flavors due to the lack of Saccharomyces esters/phenols (see the Brettanomyces Metabolism page for more information).
- 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.
- 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.
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 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 or carapils may assist with the lack of glycerol that is typical for Brett, but isn't always necessary. Otherwise, wort production can remain the same as it is for an American IPA/Pale Ale recipe.