= Beer =
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>
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.
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.