Brettanomyces: Understanding Its Unique Role in Fermentation
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,…