When it comes to the science of fermentation, few microorganisms are as intriguing and divisive as Brettanomyces, often referred to simply as “Brett.” This wild yeast genus has a long history in the production of alcoholic beverages, especially in the worlds of wine, beer, and cider. While some brewers and vintners celebrate its distinct character, others seek to avoid it due to its unpredictable nature. Understanding Brettanomyces requires delving into its biology, the unique flavors it imparts, and how it has influenced modern brewing and winemaking practices.
What is Brettanomyces?
Brettanomyces is a genus of wild yeast that plays a role in the fermentation process, particularly in the production of alcoholic beverages. The name comes from the Greek for “British fungus,” as it was first discovered in English ale fermentations. Today, Brettanomyces can be found in various parts of the world and is known for its unique fermentation characteristics that impart complex and often funky flavors.
This yeast genus includes several species, the most well-known being Brettanomyces bruxellensis and Brettanomyces lambicus. While Saccharomyces cerevisiae—the yeast typically used in conventional brewing and winemaking—converts sugar to alcohol and carbon dioxide with relatively predictable results, Brettanomyces does so with a distinct set of flavours, aromas, and characteristics that can be challenging to control.
A Brief History of Brettanomyces in Fermentation
The history of Brettanomyces in brewing and winemaking is both long and complex. Initially, its presence in beer or wine was considered a flaw; brewers and winemakers went to great lengths to avoid it, as it often resulted in unexpected flavours. However, by the 20th century, some brewers, especially those creating Belgian and lambic beers, began to embrace the unique flavours that Brettanomyces could provide.
In the winemaking world, Brett gained a similar reputation. Some traditional wines, especially those from regions like Bordeaux and the Rhône Valley, are known for subtle Brett-induced flavours. These flavors, often described as “barnyard,” “leather,” or “earthy,” have even become an expected component of certain wine styles.
Characteristics and Flavor Profile of Brettanomyces
One of the most distinctive aspects of Brettanomyces is its ability to produce a wide range of flavors and aromas. These flavors are often complex and can range from earthy to fruity to downright funky. Some of the most common flavor descriptors associated with Brett include:
- Barnyard: An earthy, animal-like aroma that’s often compared to leather or horse saddle.
- Smoky: Smoky flavors can lend depth but, in excess, can dominate the profile of the beverage.
- Clove and Spice: Some strains of Brett produce clove-like phenolic compounds, adding a spicy edge to the beverage.
- Fruitiness: Brett can produce flavors reminiscent of pineapple, cherry, or even green apple, adding an unexpected twist to beverages.
- Acidity: Brett has the unique ability to increase acidity in a beverage, creating a refreshing tartness that many find appealing.
These characteristics vary significantly based on the strain of Brettanomyces, the environment in which it ferments, and the base ingredients of the beverage. This variability contributes to Brett’s reputation as both a prized addition and a challenge for those aiming for consistency.
How Brettanomyces Ferments Differently from Saccharomyces
Brettanomyces has several metabolic pathways that differ from those of Saccharomyces, resulting in unique fermentation behaviour and product outcomes. Unlike Saccharomyces, Brett ferments more slowly and can metabolize compounds that other yeasts cannot, including certain complex sugars and acids.
For example, Brett is capable of consuming a compound called cellobiose, which is a component of wood and other plant materials. This ability makes it particularly suited to aging in wooden barrels, where it can produce complex, wood-influenced flavours over time. Additionally, Brett produces acetic acid, contributing to a vinegary tang in certain styles of beer and wine, as well as volatile phenols that contribute to its distinctive aromas.
The Role of Brettanomyces in Beer
Brettanomyces has become especially popular in craft brewing, where it is used to produce a variety of styles, including lambics, farmhouse ales, and American wild ales. Brewers appreciate its ability to add depth and complexity to their brews, often aging beers with Brett in barrels to bring out its unique qualities.
In certain styles, such as Belgian lambics, Brettanomyces is essential to achieving the right flavor profile. These beers are often aged for months or even years, allowing Brett to fully develop its flavor characteristics. American craft brewers have embraced Brett in recent years as well, experimenting with it in new and exciting ways to create beers that defy traditional expectations.
Popular Brett Beer Styles
- Lambic: A traditional Belgian beer that uses wild yeast, including Brett, to develop its sour and complex flavors.
- Saison: A farmhouse ale where Brett can add depth, sometimes introducing fruity and funky notes.
- American Wild Ale: A catch-all category for American beers that incorporate wild yeasts like Brettanomyces to create unique, often sour flavors.
Brettanomyces in Winemaking: Friend or Foe?
The presence of Brettanomyces in wine is a topic of much debate among winemakers. While some view it as a flaw, others consider it an enhancement, adding layers of complexity to certain styles of wine. The effects of Brett are most notable in red wines, where it can add earthy or animal-like notes. In some wines, these characteristics are subtle and even desirable, contributing to the wine’s unique terroir and complexity. However, if Brett becomes too dominant, it can overpower other flavors, creating an unpleasant drinking experience.
Some winemakers consider the presence of Brett to be an indication of “natural” or “authentic” winemaking, as it often appears in wines made with minimal intervention. However, it requires careful management, as Brett can easily spread in the cellar environment, contaminating other wines and barrels.
Controlling Brettanomyces: The Challenge for Brewers and Winemakers
Managing Brettanomyces can be challenging due to its resilience and adaptability. It can survive in environments where other yeasts struggle, including high-alcohol and low-nutrient conditions. This resilience makes it difficult to eradicate once it takes hold, which is why some producers actively avoid using it in their facilities to prevent cross-contamination.
Some common techniques for managing Brettanomyces include:
- Sanitation: Rigid cleaning protocols in the brewery or winery can help control the spread of Brett.
- Sulfur Dioxide (SO₂): In winemaking, SO₂ is commonly used to inhibit Brett, though some strains may be resistant.
- Temperature Control: Lower temperatures can slow Brett’s growth, allowing producers to better manage its impact on flavor.
Brettanomyces in Modern Craft Culture
In today’s beverage industry, Brettanomyces has found a devoted following, particularly among craft brewers and fans of “natural” wines. Its distinct, often unpredictable flavors make it a favorite for those seeking unique and artisanal drinks. The rise of sour beers, farmhouse ales, and low-intervention wines has allowed Brett to take center stage, celebrated for its ability to add earthy, funky flavors that contrast with the cleaner profiles of more commercial products.
For many modern consumers, the appeal of Brett-influenced beverages lies in their authenticity and complexity. These drinks often reflect a connection to traditional brewing and winemaking practices, giving them a sense of place and history that appeals to both brewers and drinkers alike.
Frequently Asked Questions
What flavors does Brettanomyces add to beverages?
Brettanomyces can introduce earthy, fruity, smoky, and sometimes even funky flavors to beverages, depending on the strain and conditions.
Why is Brettanomyces sometimes considered a flaw in wine?
In excess, Brett can overpower other flavors in wine, creating animal-like or sour notes that many people find undesirable.
Is Brettanomyces used in all beer styles?
No, Brett is typically used in specific beer styles like lambics, saisons, and American wild ales, where its unique flavors are appreciated.
Can Brettanomyces be controlled?
Yes, but it requires strict sanitation, careful monitoring, and sometimes chemical inhibitors to prevent it from spreading in the production environment.
How does Brettanomyces differ from Saccharomyces yeast?
Brettanomyces ferments more slowly, produces unique flavors, and can metabolize compounds that Saccharomyces cannot, resulting in distinct characteristics.
Why is Brettanomyces popular in craft brewing?
Its ability to produce complex, earthy, and funky flavors makes it a popular choice for brewers looking to create unique and distinctive beers.
Conclusion
Brettanomyces is a fascinating microorganism that has carved out a niche in the world of fermentation. Though once considered a flaw, it is now embraced for its ability to impart unique and often complex flavours to beer, wine, and cider. Whether you’re a craft beer enthusiast, a wine lover, or just curious about fermentation. Brett offers a glimpse into the diversity of flavours that yeast can create. Its role in modern craft culture is a testament to the growing appreciation for complexity and authenticity in the beverage world, making it both a challenge and a cherished ingredient for brewers and vintners around the globe.
