Difference between revisions of "Brettanomyces"
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Brettanomyces is a yeast that was originally thought of as a spoilage yeast. Known for it's barnyard, fecal, horsey, metallic or Band-Aid flavors, brett was unwelcome in most breweries. But in some styles like Saison and Lambic these flavors add a layer of complexity to the beer. | Brettanomyces is a yeast that was originally thought of as a spoilage yeast. Known for it's barnyard, fecal, horsey, metallic or Band-Aid flavors, brett was unwelcome in most breweries. But in some styles like Saison and Lambic these flavors add a layer of complexity to the beer. | ||
| + | =Brett Strains= | ||
| + | ==Guide== | ||
'''Brett Strain Guide''' provided by [http://www.funkfactorygeuzeria.com/2013/06/brett-strain-guide.html Funk Factory] | '''Brett Strain Guide''' provided by [http://www.funkfactorygeuzeria.com/2013/06/brett-strain-guide.html Funk Factory] | ||
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| Saccharolicious||Brett II||originates from Brasserie à Vapeur in Pipaix, Belgium, and was isolated from a bottle of Cochonne | | Saccharolicious||Brett II||originates from Brasserie à Vapeur in Pipaix, Belgium, and was isolated from a bottle of Cochonne | ||
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| + | = Beer = | ||
| + | In most [[beer]] styles ''Brettanomyces'' is viewed as a contaminant and the characteristics it imparts are considered unwelcome "off-flavours." However, in many styles, particularly certain traditional Belgian ales, it is appreciated and encouraged. [[Lambic]] and [[gueuze]] owe their unique flavour profiles to ''Brettanomyces'', as do wild yeast ''[[saison]]'' or farmhouse styles; and it is also found in [[Oud bruin|Oud Bruin]] and [[Flanders red ale]].<ref>{{cite news |title=Brews as Complex as Wine |first=Eric |last=Asimov |url=http://www.nytimes.com/2011/11/23/dining/sour-beers-review.html |newspaper=The New York Times |date=November 22, 2011 |accessdate=2011-11-24}}</ref> | ||
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| + | Several American craft breweries use ''Brettanomyces'' in their beers. This use began with a renewed interest in Belgian style ales and later formed new styles altogether (Brewers Association, 2007 Great American Beer Festival Style Guidelines, section 13a, 16). Some breweries use 100% ''Brettanomyces'' for the fermentation of some of their beers, and omit ''[[Saccharomyces]]'' from the recipe. It is common for American brewers that use ''Brettanomyces'' to also include lactic acid producing bacteria such as ''[[Lactobacillus]]'', and ''[[Pediococcus]]'' in order to provide sourness to the beer. | ||
| + | While ''Brett'' is sometimes pitched into the fermenter, aging in wood barrels previously infected with ''Brettanomyces'' is another method used to impart the complexity and sourness contributed by these strains of yeast. | ||
Revision as of 10:22, 21 November 2014
Brettanomyces is a yeast that was originally thought of as a spoilage yeast. Known for it's barnyard, fecal, horsey, metallic or Band-Aid flavors, brett was unwelcome in most breweries. But in some styles like Saison and Lambic these flavors add a layer of complexity to the beer.
Contents
Brett Strains
Guide
Brett Strain Guide provided by Funk Factory
| Common Name | Species Name | Synonym (Strain) Name | Lab/Package | Flavor/Aroma | Source Note |
|---|---|---|---|---|---|
| Anomala | Dekkera anomala | B. intermedius | ECY-04 | strong ester profile with some light funk and acidity | beer - Adelaide, Australia |
| Anomalus | Dekkera anomala | B. anomalus | Wyeast | bottled stout - Burton on Trent, England | |
| Bruxellensis | Dekkera bruxellensis | B. bruxellensis | BSI | Same as White Labs | Pro-Brewers only. |
| Bruxellensis | Dekkera bruxellensis | B. bruxellensis | WLP650 | Barnyard | Not the same as WY's Brux |
| Bruxellensis | Dekkera bruxellensis | B. bruxellensis | Wyeast 5112 | "sweaty horse blanket" | Not the same as WL's Brux |
| Bruxellensis | Dekkera bruxellensis | B. bruxellensis | ECY-05 | funky with barnyard notes accompanied by some fruit | isolated from Belgian stout |
| Claussenii | Dekkera anomala | B. claussenii | BSI | Same as White Labs | Pro-Brewers only. |
| Claussenii | Dekkera anomala | B. claussenii | WLP645 | Fruity, pineapple | |
| CMY1 | Dekkera bruxellensis | B. bruxellensis CMY1 | BSI | Chad Yakobson's mutation of BSI Drie | |
| Custersianus | Dekkera custersiana | B. custersianus | ECY-19 | light fruit and hay | Bantu beer brewery, South Africa |
| Drie | Dekkera bruxellensis | B. drei | BSI | "highly aromatic" | Isolate from Drie Fonteinen; Pro-Brewers only. |
| Farmhouse | ? | B. fantome | ECY-03 | fruity and funky profile | Isolate from Fantome |
| Lambicus | Dekkera bruxellensis | B. lambicus | BSI | Same as White Labs | Pro-Brewers only. |
| Lambicus | Dekkera bruxellensis | B. lambicus | WLP653 | Horsey, Smoky, Spicy | Different from WY's "lambicus" |
| Lambicus | Dekkera bruxellensis | B. lambicus | Wyeast 5526 | Pie-cherry | Different from WL's "lambicus" |
| Naardenensis | Dekkera naardenensis | B. naardenensis | ECY-30 | strawberry, honey, ripe fruit with a tart, citrusy acidity after 6mo of aging | Isolated from Dr. Pepper |
| Nanus | Eeniella nana | B. nanus | ECY-24 | spicy, saison-like profile | bottled beer - Kalmar, Sweden |
| Trois | Dekkera bruxellensis | B. trois | WLP644 | Mango, Pineapple | Isolate from Drie Fonteinen |
Smaller Labs
| Name | Taxonomy | Note |
|---|---|---|
| BKYeast | Brett X1 | |
| BKYeast | Brett C1 | Isolate from Cantillon Iris |
| BKYeast | Brett C2 | Isolate from Cantillon Iris |
| BKYeast | Brett C3 | Isolate from Cantillon Iris |
| DCYeast | DCY01 | |
| Saccharolicious | Brett I | |
| Saccharolicious | Brett II | originates from Brasserie à Vapeur in Pipaix, Belgium, and was isolated from a bottle of Cochonne |
Beer
In most beer styles Brettanomyces is viewed as a contaminant and the characteristics it imparts are considered unwelcome "off-flavours." However, in many styles, particularly certain traditional Belgian ales, it is appreciated and encouraged. Lambic and gueuze owe their unique flavour profiles to Brettanomyces, as do wild yeast saison or farmhouse styles; and it is also found in Oud Bruin and Flanders red ale.[1]
Several American craft breweries use Brettanomyces in their beers. This use began with a renewed interest in Belgian style ales and later formed new styles altogether (Brewers Association, 2007 Great American Beer Festival Style Guidelines, section 13a, 16). Some breweries use 100% Brettanomyces for the fermentation of some of their beers, and omit Saccharomyces from the recipe. It is common for American brewers that use Brettanomyces to also include lactic acid producing bacteria such as Lactobacillus, and Pediococcus in order to provide sourness to the beer.
While Brett is sometimes pitched into the fermenter, aging in wood barrels previously infected with Brettanomyces is another method used to impart the complexity and sourness contributed by these strains of yeast.