Brettanomyces (aka “Brett”): A strain of yeast, not a bacteria, that Dawson refers to as “the wunderkind of the wild beer world.” It serves the same function as saccharomyces does: fermenting beer. But Brett works more slowly, meaning a beer that could have fermented within days or weeks with saccharomyces will take weeks, months or even years to display its full character when Brett is used. Dawson rephrases a quote from the late beer author Michael Jackson: “Saccharomyces is like a dog and Brett is like a cat. It’s a little less predictable. It’s going to do its own thing; it’s not going to come when you call it and sit when you say sit. If you can respect its individuality and suggest rather than dictate what it does in your fermentation, it can reward the brewer and the drinker.” There are different strains of Brett, each of which produces its own flavors ranging from tropical pineapple and fruity peach to the intense flavors described as sweaty horse blanket, dirt, earth and barnyard. TL;DR: Brett is the microbe responsible for funk.
Yeast and bacteria 101: Brettanomyces, lactobacillus, pediococcus | DRAFT Magazine
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