Originally Posted by Halbrust
I just read that an all Brett beer wont have the funk. That the Brett funk only appears when Brett is added after primary fermentation.
Is that wrong? Or is it just different in ciders?
Hal, to be honest, I've never had a 100% Brett cider nor even seen such a thing in my travels. But in my experience, both for sequential controlled fermentations as well as more rustic style French ciders where the 'wild' ferment is a localized blend of Saccharomyces and Brett that the earlier/greater Brett influence is directly related to the colony size and the amount of time they have had to work. This is consistent with what I have experienced with infections in the commercial cider and wine industries.
I would find it unlikely that a full on Brettanomyces fermentation would not exhibit the funk in cider, and would chalk it up to differences between wines and beers as I simply don't know enough about beer to call it wrong or right.
That being said, Brett characteristics do mellow with age. We have a cider at work which was inoculated with Brett with ~1brix of sugar left. Was offensive for well over a year, simply bad from years 2-3, finally drinkable after 4, and now in the 4.5-5 range is rather nice for the educated palate.