Brettanomyces, often referred to as “Brett,” is a type of yeast that is commonly associated with the brewing of certain styles of beer. It is known for its unique flavor profile, which can range from funky and earthy to fruity and tart. Brettanomyces is often used in the production of sour beers, such as lambics and Flanders ales, where its distinct characteristics can contribute to the complex and interesting flavors of these brews.
One specific strain of Brettanomyces that is highly regarded among brewers is Brettanomyces lambicus. This strain is actually a variant of the Brettanomyces bruxellensis species and is known for its ability to produce intense funk and sour cherry overtones in beer. It is particularly well-suited for use in lambic-style beers, where it can contribute to the distinct flavors and aromas that are characteristic of this traditional Belgian beer style.
When using Brettanomyces lambicus in brewing, it is important to note that it can be quite aggressive and can continue to ferment sugars that other yeast strains may not consume. This can result in a beer with a lower final gravity and higher alcohol content than originally anticipated. It is also worth mentioning that Brettanomyces strains, including Brettanomyces lambicus, can be slow fermenters and may require a longer fermentation period compared to other yeast strains.
In terms of flavor, beers fermented with Brettanomyces lambicus can exhibit a wide range of characteristics. The funkiness associated with Brett can present itself as barnyard, horse blanket, or wet hay-like aromas and flavors. This can be quite polarizing, with some beer drinkers loving the distinctiveness and complexity that Brett brings, while others may find it off-putting.
Additionally, Brettanomyces lambicus can contribute fruity and tart flavors to beer, with sour cherry being a common descriptor. These fruity notes can add a pleasant acidity and complexity to the overall flavor profile of the beer. It is worth noting that the flavors produced by Brettanomyces can change and develop over time, so beers brewed with this yeast can continue to evolve and develop new flavors as they age.
In terms of appearance, beers fermented with Brettanomyces lambicus may exhibit a hazy or cloudy appearance, which is often desired in certain beer styles. This is due to the production of compounds such as beta-glucans by the yeast during fermentation. These compounds can contribute to a fuller mouthfeel and can enhance the overall sensory experience of the beer.
Brettanomyces lambicus is a highly sought-after yeast strain for brewers looking to create unique and complex beers. Its ability to produce funky, fruity, and tart flavors can add depth and character to a wide range of beer styles, particularly those in the sour and wild ale categories. However, it is important to use caution when brewing with Brett, as it can be quite aggressive and may require additional time and attention during fermentation and aging.