Changes

In general, beers brewed with ''Saccharomyces'' and ''Brettanomyces'' tend to cause lead to a slow fermentation by the ''Brettanomyces'' slowly ferment and , which can hyper-attenuate the beerover time (see [[Brettanomyces#Carbohydrate_Metabolism_and_Fermentation_Temperature|''Brettanomyces'' carbohydrate metabolism]]. These beers are often aged for at least 3-4 months to wait for a stable final gravitybefore packaging. However, however they can also be aged for longer which helps develop flavors produced by the ''Brettanomyces''. Due to the potential for acetic acid development when exposed to oxygen over time, care should be taken when aging any beer with living ''Brettanomyces'' (see [[Mixed_Fermentation#Aging|mixed fermentation aging]]).