In these cases its role is to produce bright fruity and complex “funky” flavors, as it slowly reduces sweetness. Traditionally, Brett works in tandem with Saccharomyces. While Brett is often referred to as “wild” it was first isolated over 100 years ago, and today is easily ordered from yeast labs. Brett is a sugar-consuming alcohol-producing yeast, a cousin of Saccharomyces cerevisiae (ale yeast). Many people incorrectly believe that it generates the acidity that makes sour beers sour, but this is actually the dominion of the lactic acid bacteria Lactobacillus and Pediococcus. There is plenty of confusion about what role Brettanomyces (Brett) plays in the fermentation of beer. Editor's note: this blog post was written by our summer intern/resident expert in all things microbial, Mike Tonsmeire, AKA The Mad Fermentationist.
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