Changes

'''Brettanomyces and Saccharomyces Co-fermentation''', for the purposes of this article, is a type of [[Mixed Fermentation|mixed fermentation]] that specifically refers to fermentations that contain ''[[Saccharomyces]]'' and ''[[Brettanomyces]]''. They do not contain significant amounts of [[Lactic_Acid|lactic acid]] produced by lactic acid bacteria (''[[Lactobacillus]]'' and ''[[Pediococcus]]''). As such, these beers may have a lightly tart flavor from [[Acetic_Acid|acetic acid]] production by ''[[Brettanomyces]]'', but are generally not described as being sour if properly brewed (see the [[Mixed Fermentation]] page for mixed fermentation sour beers). The flavor of beers fermented with ''Saccharomyces'' (generally ale yeast, but they can also be fermented with lager yeast) and ''Brettanomyces'' is often dominated by the array of flavor compounds produced by ''[[Brettanomyces]]'', unless the beer is young in which case the ester and phenol profile of the fermenting strain of ''Saccharomyces'' might still have an impact on the flavor. In the case of young beers, the flavor profile will begin to be changed by ''Brettanomyces'' as esters, phenols, and fatty acids are created and metabolized.

==Brewing Methods==