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==Introduction of Characteristics==
''Brettanomyces'', first discovered by Hjelte Claussen in 1904, has traditionally been identified as a contaminate in wineries and brewers due to some of the phenols and esters and phenols that it produces. These have generally been described as barnyard, burnt plastic, wet animal, fecal, and horse sweat <ref name="Schifferdecker">[http://onlinelibrary.wiley.com/doi/10.1002/yea.3023/pdf The wine and beer yeast Dekkera bruxellensis. Anna Judith Schifferdecker, Sofia Dashko, Olena P. Ishchuk, and Jure Piškur. 7 July 201.]</ref>. However, positive flavor components have been identified in beer such as pineapple, stone fruits, and to some degree acetic acid.
''Brett'' has been identified on the skins of fruit <ref name="Schifferdecker"></ref>, as well as vectors (insects) <ref>[http://www.sciencedirect.com/science/article/pii/S0168160515001865 Brettanomyces yeasts — From spoilage organisms to valuable contributors to industrial fermentations. Jan Steensels, Luk Daenen, Philippe Malcorps, Guy Derdelinckx, Hubert Verachtert, Kevin J. Verstrepen. International Journal of Food Microbiology Volume 206, 3 August 2015, Pages 24–38.]</ref>. ''Brett'' is not considered to be airborne, however studies have shown that a very small amount of cells in the air at wineries where wine with ''Brett'' in it was handled. These set of studies also determined that very specific methodology was needed to capture Brett from the air, and indicated that the yeast was "stressed". <ref>[http://www.sciencedirect.com/science/article/pii/S0956713513002284 Screening of yeast mycoflora in winery air samples and their risk of wine contamination. E. Ocón, P. Garijo, S. Sanz, C. Olarte, R. López, P. Santamaría, A.R. Gutiérrez. Food Control Volume 34, Issue 2, December 2013, Pages 261–267.]</ref>. While it is possible for ''Brett'' to be briefly carried by gusts of air, it only happens where the yeast is active. Good cleaning and sanitation and cold temperatures should be employed to keep ''Brett'' from infecting other equipment, and flying insects are a probably the likely cause for cross contamination of ''Brett''.