Brettanomyces
Term from the Brauwerkstatt brewing glossary, category “Fermentation and yeast”.
Explanation
Wild yeast, “Brett” for short. A fault in most beers but wanted in some styles, such as lambic, Orval or some saisons. It brings barnyard, leather or tropical fruit aromas and ferments very thoroughly, including sugars that normal yeast leaves behind.
Test your knowledge
What is Brettanomyces?
- A hop variety
- A roasted malt
- A wild yeast that is wanted in lambic or Orval, for example
Show answer
Correct: A wild yeast that is wanted in lambic or Orval, for example. In most beers “Brett” is a fault. In some styles it brings intended aromas of barnyard, leather or tropical fruit.