Short for Brettanomyces, “ Brett ” is a type of yeast that can be used to ferment beer . Unlike the typical yeasts used in beer making, Brett is a little bit wild, and can be responsible for some “funky” flavors.
You’ll recognize brett from its barnyard, cow pie, horsey, mousy, pungent, stable, metallic or Band-Aid aromas. At lower concentrations, it can add a spicy, leathery note to a wine, and I think some people like it because it’s easy to pick out, and, well, people like to recognize flavors and aromas in their wines.
“ Brett Pale Ale brewed with red roselle hibiscus and aged for 11 months in French oak red wine barrels with brettanomyces and then bottle conditioned. More funky than sour, lighter in color and hoppy.”
Brettanomyces (Brett) is a type of yeast commonly found in wineries, which has the potential to cause significant spoilage in wines , through the production of volatile phenol compounds.
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 .
Unlike most genera of yeast, Brettanomyces has the characteristics of being very tolerant to harsh conditions, including high amounts of alcohol (up to 14.5-15% ABV), a pH as low as 2, and environments with low nitrogen and low sugar sources.
pFriem Brett Saison is a luminous straw gold beer with a dry, balanced bitter snap you’re bound to love. Savor the aromas of guava, kumquat, pineapple, and baked peaches and notes of tangerine, pie cherry, banana, and dill layered throughout. It’s modern yet classic.
3.1. high- temperature , pre-fermentative maceration (above 65°C) results in the inactivation of Brettanomyces , but also of other microorganisms in winemaking. A cold maceration at a temperature lower than or around 10°C prevents their proliferation, but does not kill them.
The cause of cork taint TCA is formed in tree bark when fungi, mold or certain bacteria come into contact with a group of fungicides and insecticides, collectively referred to as halophenols. This is the most common way wines become TCA tainted , although others do exist, like barrel, equipment or winery contamination.
Sulfur dioxide kills Brett . Only Velcorin (when used properly) and pasteurization can kill it, and only sterile filtration can remove it from a wine .