There are plenty of different yeast strands one can use to brew with, and they’re all a sub genera of Saccharomycetaceae. Brettanomyces is a strand of yeast that in most styles of beer would turn it into a flavor that’s considered off putting. But for our Belgium style beers we relish in the unique flavors Brett brings to our bubbles.
Brettanomyces does’t do the heavy lifting when it comes to making our booze boozy that’s still typically the job of a Saccharomyces. Brett works sometimes in tandem or later in the process with Saccharomyces to produce the flavors you’d expect to find in a sour or lambic beer.
Brett is taking up more adoption by craft breweries these days and is kind of a game changer as far as flavor goes. Imagine finding a nice spicy Brett that could compliment the hopped hoppiness of a strong IPA. Or maybe a fruity blonde that compliments itself with some fruity Brett. There’s a lot of opportunity out there for these wild fellas.
More readin’
https://www.wyeastlab.com/com-lambic-brewing.cfm
http://www.nytimes.com/2013/01/02/dining/brettanomyces-a-funky-yeast-makes-flavorful-beers.html?_r=0
http://en.wikipedia.org/wiki/Brettanomyces
Beers to try:
Boulevard Brewing Saison-Brett
Photo: Allagash Brewing
Carpe Cervisiam! 