Difference between revisions of "Brettanomyces and Saccharomyces Co-fermentation"
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| + | =''Funky'' Mixed Fermentation= | ||
| + | ==The Basics== | ||
| + | ''Funky mixed fermentations'', for the purposes of this article, refer to fermentations that contain [[Saccharomyces]] and [[Brettanomyces]]. They do not contain lactic acid bacteria such as [[Lactobacillus]] and [[Pediococcus]]. As such, these beers may have a lightly tart flavor, but are not described as being ''sour''. The flavor of ''funky'' beers is often dominated by the array of flavor compounds produced by [[Brettanomyces]] (see [[Brettanomyces#Brettanomyces_Metabolism|Brettanomyces metabolism]]). Generically speaking, these flavors range from tropical fruits, stone fruits, smoke, ''barnyard animal funk'', bitterness that lingers on the palate longer than hop bitterness and is accompanied by undertones of fruit, ''horse blanket'', sweat, body odor, etc. | ||
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| + | ==Brewing Methods== | ||
| + | (To do) | ||
Revision as of 12:58, 19 February 2015
Funky Mixed Fermentation
The Basics
Funky mixed fermentations, for the purposes of this article, refer to fermentations that contain Saccharomyces and Brettanomyces. They do not contain lactic acid bacteria such as Lactobacillus and Pediococcus. As such, these beers may have a lightly tart flavor, but are not described as being sour. The flavor of funky beers is often dominated by the array of flavor compounds produced by Brettanomyces (see Brettanomyces metabolism). Generically speaking, these flavors range from tropical fruits, stone fruits, smoke, barnyard animal funk, bitterness that lingers on the palate longer than hop bitterness and is accompanied by undertones of fruit, horse blanket, sweat, body odor, etc.
Brewing Methods
(To do)