Changes

'''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'' (see the [[Mixed Fermentation]] page). 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", bitterness that lingers on the palate longer than hop bitterness and is accompanied by undertones of fruit, horse blanket, sweat, body odor, etc. For 100% ''Brettanomyces'' beers, see [[100%25_Brettanomyces_Fermentation|100% ''Brettanomyces'' Fermentation]].