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In general, beers brewed with ''Saccharomyces'' and ''Brettanomyces'' tend to cause the ''Brettanomyces'' slowly ferment and hyper-attenuate the beer. These beers are often aged for at least 3-4 months to wait for a stable final gravity., 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]]).

===Dosing Clean Beer with ''Brettanomyces'' At Bottling===