When it comes to beer, Brettanomyces is an interesting and somewhat controversial yeast. It is a wild yeast strain that can be found naturally in the environment, and it is known for its ability to produce unique flavors and aromas in beer. Some brewers love it for the complexity and character it adds to their brews, while others see it as a contaminant that can ruin a beer.
One of the main things that Brettanomyces does to beer is to produce what is commonly referred to as “funky” or “barnyard” flavors. These flavors can range from earthy and musty to downright sour and tart. Some people describe these flavors as similar to horse sweat or old leather. While these flavors may not sound appealing to everyone, they are highly sought after by some beer enthusiasts who appreciate the complexity and uniqueness that Brettanomyces can bring to a beer.
In addition to these funky flavors, Brettanomyces also has the ability to produce certain flavor-active esters at detectable levels. Two of the most notable esters produced by Brettanomyces are ethyl caproate and ethyl caprylate. These esters are responsible for the fruity aromas of pineapple and apricot, respectively. When used as the primary fermentation yeast, Brettanomyces can contribute these fruity and tropical aromas to the beer, adding another layer of complexity to the flavor profile.
It is important to note that the flavors and aromas produced by Brettanomyces can vary depending on various factors such as the strain of yeast used, fermentation temperature, and the length of fermentation. This means that the same strain of Brettanomyces can produce different flavors in different beers, making it a fascinating and unpredictable yeast to work with.
Personally, I have had the opportunity to taste beers that were fermented with Brettanomyces, and I must say that the flavors and aromas it can produce are truly unique. I remember trying a Brettanomyces farmhouse ale that had a distinct earthy and funky aroma, but also had a hint of tropical fruitiness. It was unlike any other beer I had ever tasted, and I found myself wanting to explore more beers that incorporated Brettanomyces into their fermentation process.
Brettanomyces is a yeast that can have a significant impact on the flavor profile of beer. It can produce funky and sour flavors, as well as fruity and tropical aromas. While it may not be to everyone's taste, it is certainly worth exploring for those who appreciate the complexity and uniqueness that it can bring to a beer.