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There are two major species of ''Brettanomyces''used in brewing: ''B. Bruxellensis'' and ''B. Anomala''. Despite other strains mentioned, there are only five species of Brett, with these two being the species most commonly used in brewing. ''Brettanomyces'' produces what we will later refer to as the “funk” when it comes to wild beers. While it is capable of producing some acetic acid when in the presence of oxygen (think vinegar), funk is what is typically described. Despite providing desired funk and acetic acid, it is important to note that ''Brettanomyces'' can also be responsible for less desired flavors: feet, hard boiled egg, and some solvent-like nail polish flavors.

Pure commercial cultures of Brettanomyces are available at most yeast suppliers. ''Brettanomyces''does NOT provide a universal flavor. Just like the various ''Saccharomyces'' strains most brewers are familiar with, each ''Brettanomyces'' strain can produce a vast array of different flavors, depending on the particular strain, temperature and time.

==See Also==