Difference between revisions of "Brettanomyces"

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= Beer =
 
= Beer =
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In most [[beer]] styles ''Brettanomyces'' is viewed as a contaminant and the characteristics it imparts are considered unwelcome "off-flavours." However, in many styles, particularly certain traditional Belgian ales, it is appreciated and encouraged. [[Lambic]] and [[gueuze]] owe their unique flavour profiles to ''Brettanomyces'', as do wild yeast ''[[saison]]'' or farmhouse styles; and it is also found in [[Oud bruin|Oud Bruin]] and [[Flanders red ale]].<ref>{{cite news |title=Brews as Complex as Wine |first=Eric |last=Asimov |url=http://www.nytimes.com/2011/11/23/dining/sour-beers-review.html |newspaper=The New York Times |date=November 22, 2011 |accessdate=2011-11-24}}</ref>
 
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Several American craft breweries use ''Brettanomyces'' in their beers. This use began with a renewed interest in Belgian style ales and later formed new styles altogether (Brewers Association, 2007 Great American Beer Festival Style Guidelines, section 13a, 16). Some breweries use 100% ''Brettanomyces'' for the fermentation of some of their beers, and omit ''[[Saccharomyces]]'' from the recipe. It is common for American brewers that use ''Brettanomyces'' to also include lactic acid producing bacteria such as ''[[Lactobacillus]]'', and ''[[Pediococcus]]'' in order to provide sourness to the beer.
 
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While ''Brett'' is sometimes pitched into the fermenter, aging in wood barrels previously infected with ''Brettanomyces'' is another method used to impart the complexity and sourness contributed by these strains of yeast.
 

Revision as of 11:27, 21 November 2014

Brettanomyces is a yeast that was originally thought of as a spoilage yeast. Known for it's barnyard, fecal, horsey, metallic or Band-Aid flavors, brett was unwelcome in most breweries. But in some styles like Saison and Lambic these flavors add a layer of complexity to the beer.

Brett Strains

Guide

Brett Strain Guide provided by Funk Factory

Common Name Species Name Synonym (Strain) Name Lab/Package Flavor/Aroma Source Note
Anomala Dekkera anomala B. intermedius ECY-04 strong ester profile with some light funk and acidity beer - Adelaide, Australia
Anomalus Dekkera anomala B. anomalus Wyeast bottled stout - Burton on Trent, England
Bruxellensis Dekkera bruxellensis B. bruxellensis BSI Same as White Labs Pro-Brewers only.
Bruxellensis Dekkera bruxellensis B. bruxellensis WLP650 Barnyard Not the same as WY's Brux
Bruxellensis Dekkera bruxellensis B. bruxellensis Wyeast 5112 "sweaty horse blanket" Not the same as WL's Brux
Bruxellensis Dekkera bruxellensis B. bruxellensis ECY-05 funky with barnyard notes accompanied by some fruit isolated from Belgian stout
Claussenii Dekkera anomala B. claussenii BSI Same as White Labs Pro-Brewers only.
Claussenii Dekkera anomala B. claussenii WLP645 Fruity, pineapple
CMY1 Dekkera bruxellensis B. bruxellensis CMY1 BSI Chad Yakobson's mutation of BSI Drie
Custersianus Dekkera custersiana B. custersianus ECY-19 light fruit and hay Bantu beer brewery, South Africa
Drie Dekkera bruxellensis B. drei BSI "highly aromatic" Isolate from Drie Fonteinen; Pro-Brewers only.
Farmhouse ? B. fantome ECY-03 fruity and funky profile Isolate from Fantome
Lambicus Dekkera bruxellensis B. lambicus BSI Same as White Labs Pro-Brewers only.
Lambicus Dekkera bruxellensis B. lambicus WLP653 Horsey, Smoky, Spicy Different from WY's "lambicus"
Lambicus Dekkera bruxellensis B. lambicus Wyeast 5526 Pie-cherry Different from WL's "lambicus"
Naardenensis Dekkera naardenensis B. naardenensis ECY-30 strawberry, honey, ripe fruit with a tart, citrusy acidity after 6mo of aging Isolated from Dr. Pepper
Nanus Eeniella nana B. nanus ECY-24 spicy, saison-like profile bottled beer - Kalmar, Sweden
Trois Dekkera bruxellensis B. trois WLP644 Mango, Pineapple Isolate from Drie Fonteinen

Smaller Labs

Name Taxonomy Note
BKYeast Brett X1
BKYeast Brett C1 Isolate from Cantillon Iris
BKYeast Brett C2 Isolate from Cantillon Iris
BKYeast Brett C3 Isolate from Cantillon Iris
DCYeast DCY01
Saccharolicious Brett I
Saccharolicious Brett II originates from Brasserie à Vapeur in Pipaix, Belgium, and was isolated from a bottle of Cochonne


Beer

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