Brettanomyces
Brettanomyces (shortened as "Brett") is a genus of yeast — a genus is a group of species. There are only two Brett species that may be found in mixed-fermentation beer: B. anomalus and B. bruxellensis. However, within these species there are a vast number of different strains, each with their own characteristics and flavors.
Brett does not sour beer.[1]
Brettanomyces spp. can metabolize the reduction of 4VG to 4-ethylguaiacol.[2] (see Phenolic compounds)
The contribution to beer aroma and flavor resulting from Brettanomyces fermentation is complex and generally poorly characterized, however volatile phenol formation is a well-known component of Brettanomyces metabolism in beer and wine.[3]
- See Sour beer for modern methods of making sour beer with Brett, and how to make a Brett starter.
- Visit the Brettanomyces page on the Milk the Funk wiki for more information.
- The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor -see references
- The temperature dependent functionality of Brettanomyces bruxellensis strains in wort fermentations
References[edit]
- ↑ Episode #008 - Mixed Fermentation 101 with Devin Bell of Cash Crop Brewery and Brandon Jones of Yazoo Brewing Co. Milk the Funk podcast. April 2019.
- ↑ Vanbeneden N, Saison D, Delvaux F, Delvaux FR. Decrease of 4-vinylguaiacol during beer aging and formation of apocynol and vanillin in beer. J Agric Food Chem. 2008;56(24):11983–11988.
- ↑ Lentz M. The impact of simple phenolic compounds on beer aroma and flavor. Fermentation. 2018;4(1):20.