Brettanomyces, also known as Brett, is a type of yeast that is commonly found in the brewing industry. While it is often considered a spoilage organism in beer production, brewers have come to appreciate the unique flavors and aromas that Brett can bring to certain beer styles. In fact, some beers are intentionally brewed with Brett to achieve specific flavor profiles.
One of the most well-known styles that utilizes Brett is lambic. Lambic is a traditional Belgian beer style that is spontaneously fermented using wild yeasts and bacteria, including Brettanomyces. The use of Brett in lambic fermentation contributes to the distinct tart and funky flavors that are characteristic of this beer style. The presence of Brett can result in flavors reminiscent of barnyard, horse blanket, earthiness, and even tropical fruit notes.
Another style that often incorporates Brett is Flanders red and Flanders brown, also known as Oud Bruin. These beers are typically aged in oak barrels and undergo a mixed fermentation process involving both Brettanomyces and bacterial strains such as Lactobacillus and Pediococcus. The use of Brett in these styles adds complexity and depth to the flavor profile, with notes of cherry, plum, leather, and a subtle tartness.
Aside from lambics and Flanders ales, Brett can also be found in various other beer styles, including saisons, farmhouse ales, and some American wild ales. In these styles, Brett is often used to add a layer of complexity and to enhance the overall flavor profile. Depending on the brewing process and the specific strain of Brett used, these beers can exhibit a wide range of flavors and aromas, from fruity and tropical to earthy and funky.
It's worth noting that not all Brett strains are created equal, and each strain can contribute different flavors and aromas. Brewers often experiment with different Brett strains and blends to achieve the desired flavor characteristics in their beers. Some popular Brett strains include Brettanomyces bruxellensis, Brettanomyces lambicus, and Brettanomyces trois.
In my personal experience as a brewer and sommelier, I have encountered various beers that incorporate Brett in their production. One memorable example was a farmhouse ale that showcased the fruity and spicy esters produced by a particular Brettanomyces strain. The beer had a complex aroma of tropical fruits, coupled with a dry and slightly funky flavor profile. It was a truly unique and enjoyable drinking experience.
Brettanomyces yeast is used in a variety of beer styles to add complexity and unique flavors. From traditional Belgian lambics to modern American wild ales, the intentional inclusion of Brett can result in beers with tartness, funkiness, and a range of fruity or earthy characteristics. Brewers continue to explore and experiment with different Brett strains to create exciting and innovative beers that cater to a diverse range of palates.