Terms & Lingo

Brettanomyces

A type of yeast and more specifically a genus of single-celled yeasts that ferment sugar and are important to the beer and wine industries due to the sensory flavors they produce. Brettanomyces or “Brett” colloquially, can cause acidity and other sensory notes often perceived as leather, barnyard, horse blanket and just plain funk. These characteristics can be desirable or undesirable. It is common and desirable in styles such as Lambic, Oud Bruin, several similarly acidic American-derived styles, and many barrel-aged styles.

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