Changes

The method of fermenting wort with only ''Brettanomyces'' was pioneered by Tomme Arthur from Pizza Port/Lost Abbey, and Peter Bouckaert from New Belgium in 2004 with their 100% ''Brettanomyces'' fermentented ''Mo' Bretta'', and Vinnie Cilurzo of Russian River with Sanctification later that same year <ref>[http://www.amazon.com/American-Sour-Beer-Innovative-Fermentations-ebook/dp/B00LV8IRRI/ref=dp_kinw_strp_1 American Sour Beers. Michael Tonsmeire. July 2014. Pg 189.]</ref>. Avery Brewing Co. and Jeff O'Neal from Ithica Beer Co. also produced early 100% ''Brettanomyces'' beers <ref>[https://youtu.be/IGzoh4brILA?t=20m59s Yakobson, Chad. Interview on Craft Commander. 12/20/2016. Retrieved 12/20/2016.] (~21 mins in)</ref>. This method was further popularized by Chad Yakobson's ''Brettanomyces'' Dissertation on the [http://www.brettanomycesproject.com/dissertation/ Brettanomyces Project blog], and by his brewery, [[Crooked Stave Artisan Beer Project]]. While primary fermentation with ''Brettanomyces'' is a complex subject due to the wide range of characteristics of different species and strains of ''Brettanomyces'', in general beer that is fermented with Brett in primary usually produces a surprisingly clean, lightly fruity beer (see Chapter 8 in ''American Sour Beers'' by Michael Tonsmeire for a full description of 100% ''Brettanomyces'' fermented beers). For this reason, wort that is characteristic of American IPA has been found to create wonderful beers when primarily fermented with Brett.