Brettanomyces lambicus is a wild yeast strain that is commonly found in Belgian lambic beers. This unique yeast strain contributes to the distinct flavors and sourness that are characteristic of these traditional Belgian brews. In addition, it imparts a pie cherry-like flavor and a distinct “Brett” character.
One of the interesting aspects of Brettanomyces lambicus is its ability to form a pellicle in bottles or casks. A pellicle is a thin layer that forms on the surface of the liquid, and it is often seen as a sign of Brettanomyces presence. This pellicle can be a visual indication that the yeast is actively fermenting and producing its characteristic flavors.
However, while Brettanomyces lambicus is highly prized in the brewing world for its unique flavors, it can also be a microbial hazard, particularly in winemaking. This yeast strain is known for producing phenolic off-flavors, such as 4-ethylphenol, which can negatively impact the quality of wine. As a result, winemakers often take precautions to prevent Brettanomyces contamination, such as the addition of sulfur dioxide (SO2).
Brettanomyces is a genus of yeast that is closely related to Saccharomyces, the yeast responsible for primary fermentation in most beers and wines. However, Brettanomyces behaves differently than Saccharomyces and is often associated with secondary or tertiary fermentation. It is commonly found in old stock ales from 19th-century Britain, as well as Lambic and Flanders red ales.
The presence of Brettanomyces in beer or wine can result in a range of flavors and aromas. These can include funky, barnyard-like notes, hints of leather, earthiness, and even a slightly tart or sour character. Some beer and wine enthusiasts appreciate these complex flavors, while others may find them off-putting.
Brettanomyces lambicus is a wild yeast strain that plays a significant role in the production of Belgian lambic beers. Its unique flavors and sourness, along with its distinct “Brett” character, contribute to the complexity and appeal of these traditional brews. However, it is important to be cautious with Brettanomyces in winemaking, as it can produce off-flavors that can negatively impact the quality of the wine.
What Does Brettanomyces Lambicus Do?
Brettanomyces lambicus is a specific strain of wild yeast that is commonly found in Belgian lambic beers. This yeast strain plays a crucial role in the fermentation process, contributing unique flavors and characteristics to the final product.
Here are some specific things that Brettanomyces lambicus does:
1. Flavor production: This yeast strain is known for producing a distinct pie cherry-like flavor in the beer. This flavor adds complexity and depth to the overall taste profile.
2. Sourness: Brettanomyces lambicus also contributes to the sourness found in lambic beers. It helps create a tart and acidic taste that is characteristic of this beer style.
3. “Brett” character: Brettanomyces lambicus is part of a group of yeasts commonly referred to as “Brett.” These yeasts are known for producing unique aromas and flavors, often described as “funky” or “earthy.” Brettanomyces lambicus contributes its own specific “Brett” character to the beer, adding complexity and interest.
4. Pellicle formation: In certain conditions, Brettanomyces lambicus can create a thin film or pellicle on the surface of the beer, particularly when aging in bottles or casks. This is a natural process and is often considered desirable by some beer enthusiasts.
Brettanomyces lambicus is a wild yeast strain that adds a pie cherry-like flavor, sourness, distinct “Brett” character, and potentially forms a pellicle in lambic beers. Its presence is essential for the unique qualities and taste profile of these beers.
Conclusion
Brettanomyces lambicus is a wild yeast strain that plays a significant role in the production of Belgian lambic beers. Known for its distinct “Brett” character, this yeast strain imparts a pie cherry-like flavor and sourness to the beer. However, it is important to note that Brettanomyces can also be a microbial hazard in winemaking, as it can produce phenolic off-flavors such as 4-ethylphenol.
Brettanomyces is a yeast genus that has a long history in the brewing industry, particularly in the production of old stock ale in 19th-century Britain. It is also responsible for the tertiary fermentation in Lambic and Flanders red ales, which adds complexity and depth to these traditional beer styles.
Winemakers often have to tackle the potential contamination of Brettanomyces in their wines by using sulfur dioxide (SO2) as a preventive measure. This is because the yeast can produce compounds that negatively impact the wine's aroma and texture.
Understanding the characteristics and potential risks associated with Brettanomyces lambicus is essential for both brewers and winemakers. By carefully managing its presence, they can harness its unique flavors and aromas while avoiding unwanted off-flavors in their final products.
