13,591
edits
Changes
m
no edit summary
'''Funky mixed fermentations''', for the purposes of this article, refer to fermentations that contain ''[[Saccharomyces]]'' and ''[[Brettanomyces]]''. They do not contain lactic acid bacteria such as ''[[Lactobacillus]]'' and ''[[Pediococcus]]''. As such, these beers may have a lightly tart flavor, but are generally not described as being sour (see the [[Mixed Fermentation]] page). The flavor of beers fermented with ''Saccharomyces'' (generally ale yeast, but they can also be fermented with lager yeast) and ''Brettanomyces'' is often dominated by the array of flavor compounds produced by ''[[Brettanomyces]]'', unless the beer is young in which case the ester and phenol profile of the fermenting strain of ''Saccharomyces'' might still have an impact on flavor. In the case of young beers, the flavor profile will begin to be changed by ''Brettanomyces'' as esters, phenols, and fatty acids are created and metabolized.
Generically speaking, these flavors almost always consist of both fruity esters and phenolic components. Sometimes they also consist of an array of other flavors that are generically described as "funky". Specifically, fruity esters range from tropical fruits to stone fruits, and are produced by all strains of ''Brettanomyces'' to some degree. Phenols, fatty acids, alcohols, aldehydes, and other compounds can also create a wide range of flavors including smoke, "barnyard animal", bitterness that lingers on the palate longer than hop bitterness, horse blanket, sweat, body odor, rancid cheese, etc. For more information on the identification of these compounds and the known conditions that impact their production, see [[Brettanomyces#Brettanomyces_Metabolism|''Brettanomyces'' metabolism]]. For 100% ''Brettanomyces'' beers, see [[100%25_Brettanomyces_Fermentation|100% ''Brettanomyces'' Fermentation]].
==Brewing Methods==