Brettanomyces is a non-spore forming genus of yeast in the family Saccharomycetaceae, and is often colloquially referred to as "Brett". The genus name Dekkera is used interchangeably with Brettanomyces, as it describes the teleomorph or spore forming form of the yeast, but is considered deprecated under the one fungus, one name change.

Brettanomyces in wine contributes to earthy smells including Farmyard, Bacon, Smoke and Sweaty Socks. Find out more about this strong little yeast.

Brettanomyces is not a souring organism; lactic acid bacteria are needed to create truly “sour” beers. Brettanomyces will not give more then a small tartness when used as the sole secondary or primary fermenting yeast.

Apr 25, 2018 · Your Ultimate Guide to Brettanomyces, Winemaking’s Most Polarizing Yeast. Discover insights from the wine community on the what, how, and whys of Brettanomyces in winemaking

Jun 20, 2016 · It’s a good time to learn about brettanomyces, or “brett” as it’s known in the industry, and not just for basic drinker’s upsmanship; the stuff is showing up increasingly on the craft ...

Jul 14, 2020 · Brettanomyces, also known as “Brett,” is a complex, resourceful organism that scientists and winemakers have just begun to understand. First isolated in 1889 by a scientist at Kalinkin Brewery, it was identified in wine in the 1930s.

Learn about brewing with Brettanomyces in this article that covers everything from the different types of Brett strains to a complete Orval clone recipe with step by step instructions!

Here is what you need to understand about Brettanomyces, the common misconceptions, and methods to tame this wild yeast in your winery.

Brettanomyces, known colloquially as ‘brett’, is a rogue yeast species that affects a lot of red wines, and it’s one of the most interesting of all wine faults. This is because at low levels, in the right wines, it can add some complexity and interest.

Jan 30, 2024 · Brettanomyces beers are known for their unique flavor profiles, and one of the key characteristics is the presence of tropical and fruity notes. These beers often exhibit aromas and flavors reminiscent of tropical fruits such as pineapple, mango, and passionfruit.