Brettanomyces - Revision history

Flyangler18: /* Brewing with brettanomyces */

2009-05-08T15:28:36Z

Brewing with brettanomyces

Peas and corn at 03:25, 15 December 2008

2008-12-15T03:25:21Z

Chapka: typo

2007-09-14T18:43:54Z

typo

Chapka at 14:47, 13 September 2007

2007-09-13T14:47:18Z

Chapka at 14:39, 13 September 2007

2007-09-13T14:39:56Z

Chapka: New page: FORCETOC Category:Beer Category:Beer ingredients Category:Yeast Category:Troubleshooting Category:Flavor problems Category:Aroma problems Category:Wine [[Ca...

2007-09-13T14:36:16Z

New page: __FORCETOC__ Category:Beer Category:Beer ingredients Category:Yeast Category:Troubleshooting Category:Flavor problems Category:Aroma problems Category:Wine [[Ca...

New page

__FORCETOC__
[[Category:Beer]]
[[Category:Beer ingredients]]
[[Category:Yeast]]
[[Category:Troubleshooting]]
[[Category:Flavor problems]]
[[Category:Aroma problems]]
[[Category:Wine]]
[[Category:Wine ingredients]]

'''Brettanomyces''', often called '''Brett''' for short, is a genus of [[yeast]] found naturally in wood, which contributes distinctive flavors to the beverage it grows in. It gernerally considered an undesirable, spoiling infection by home brewers; however, its extreme, distinctive flavor and aroma is considered desirable in some [[sour beer styles]], and at low levels it is depended on to add complexity to many styles of [[wine]].

The flavor contributed by Brettanomyces is often called '''barnyard''', but has also been described as '''gamey,''' or as smelling like '''damp wool''', '''leather''', '''wet fur''', a '''sweaty saddle''' or '''horse blanket''', or a '''butcher shop'''.

==Brewing with brettanomyces==

Brettanomyces is found naturally in wood, and some brettanomyces character will be found in many wood-aged beers. It is also prominent in several traditional [[Belgian beer styles]], notably [[Lambic]], [[Geuze]], and [[Flanders Red Ale]], where it was probably first introduced in the barrels used for fermentation and aging.

Brettanomyces requires [[oxygen]] to create its distinctive flavor-containing acids, but it prefers a lower level of oxygen. In wooden vessels, brettanomyces feeds on the oxygen that soaks through the walls of the vessel. In order to regulate the amount of oxygen available to it, brett will form a gelatinous film called a '''pellicle''' on the top of the fermenter. This pellicle should be left in place during fermentation.

Unlike [[saccharomyces]], brettanomyces is a voracious organism that can digest just about any kind of sugar. Because its natural habitat is trees and lumber, brett has evolved the ability to digest the cellobiose in wood, and can survive by feeding on the barrel itself. It can also ferment sugars unfermentable by other strains of yeasts, such as dextrin. As a result, beers fermented with brett will have very low [[final gravity]], often 1.000 or below.

Once brettanomyces has been introduced to a brewery, it can be almost impossible to kill. If you choose to homebrew with brett, you will probably need a separate set of equipment to avoid cross-contamination with your other beers.

==Brettanomyces in wine==
{{sectionStub}}

==Avoiding brettanomyces==

In most [[styles of beer]], brettanomyces is undesirable, and beer containing it is considered spoiled.

The key to avoiding brettanomyces infection is sanitation. Carefully clean your equipment, and avoid letting any wooden implements touch your [[wort]] after boiling is complete. Replace plastic equipment and clean glass and metal thoroughly.

@@ Line 9: / Line 9: @@
 [[Category:Wine ingredients]]
-'''Brettanomyces''', often called '''Brett''' for short, is a genus of [[yeast]] consisting of multiple species found naturally in wood.  Brettanomyces contributes distinctive flavors to the beverage it grows in.  It gernerally considered an undesirable, spoiling infection by home brewers; however, its extreme, distinctive flavor and aroma is considered desirable in some [[sour beer styles]], and at low levels it is depended on to add complexity to many styles of [[wine]].
+'''Brettanomyces''', often called '''Brett''' for short, is a genus of [[yeast]] consisting of multiple species found naturally in wood.  Brettanomyces contributes distinctive flavors to the beverage it grows in.  It gernerally considered an undesirable, spoiling [[infection]] by home brewers; however, its extreme, distinctive flavor and aroma is considered desirable in some [[sour beer styles]], and at low levels it is depended on to add complexity to many styles of [[wine]].
 The flavor contributed by Brettanomyces is often called '''barnyard''', but has also been described as '''gamy,''' or as smelling like '''damp wool''', '''leather''', '''wet fur''', a '''sweaty saddle''' or '''horse blanket''', or a '''butcher shop'''.
@@ Line 30: / Line 30: @@
 In most [[styles of beer]], brettanomyces is undesirable, and beer containing it is considered spoiled.
-The key to avoiding brettanomyces infection is sanitation.  Carefully clean your equipment, and avoid letting any wooden implements touch your [[wort]] after boiling is complete.  Replace plastic equipment and clean glass and metal thoroughly.
+The key to avoiding brettanomyces [[infection]] is sanitation.  Carefully clean your equipment, and avoid letting any wooden implements touch your [[wort]] after boiling is complete.  Replace plastic equipment and clean glass and metal thoroughly.

@@ Line 15: / Line 15: @@
 ==Brewing with brettanomyces==
-Brettanomyces is found naturally in wood, and some brettanomyces character will be found in many wood-aged beers.  It is also prominent in several traditional [[Belgian beer styles]], notably [[Lambic]], [[Geuze]], and [[Flanders Red Ale]], where it was probably first introduced in the barrels used for fermentation and aging.
+Brettanomyces is found naturally in wood, and some brettanomyces character will be found in many wood-aged beers.  It is also prominent in several traditional [[Belgian beer styles]], notably [[Lambic]], [[Gueuze]], and [[Flanders Red Ale]], where it was probably first introduced in the barrels used for fermentation and aging.
 Brettanomyces requires [[oxygen]] to create its distinctive flavor-containing acids, but it prefers a lower level of oxygen.  In wooden vessels, brettanomyces feeds on the oxygen that soaks through the walls of the vessel.  In order to regulate the amount of oxygen available to it, brett will form a gelatinous film called a [[pellicle]] on the top of the fermenter.  This [[pellicle]] should be left in place during fermentation.

@@ Line 21: / Line 21: @@
 Unlike [[saccharomyces]], brettanomyces is a voracious organism that can digest just about any kind of sugar.  Because its natural habitat is trees and lumber, brett has evolved the ability to digest the cellobiose in wood, and can survive by feeding on the barrel itself.  It can also ferment sugars unfermentable by other strains of yeasts, such as dextrin.  As a result, beers fermented with brett will have very low [[final gravity]], often 1.000 or below.
-Once brettanomyces has been introduced to a brewery, it can be almost impossible to kill.  If you choose to homebrew with brett, you will probably need a separate set of equipment to avoid cross-contamination with your other beers.
+Once Brettanomyces has been introduced to a brewery, it can be difficult to eliminate if rigorous cleaning and sanitation practices are not adhered to.  Brettanomyces can take up residence in micro-scratches in plastic fermentation vessels that have been carelessly handled, escaping alkaline cleaners and acid sanitizers commonly used by homebrewers.  It is no more difficult to kill than S. cerevisae if equipment is properly maintained and replaced as mandated by use and age.  Homebrewers who follow accepted and provent cleansing and sanitation protocols needn't worry about infecting future batches after a Brett-infused beer has touched their equipment post-ferment.
 ==Brettanomyces in wine==

@@ Line 11: / Line 11: @@
 '''Brettanomyces''', often called '''Brett''' for short, is a genus of [[yeast]] found naturally in wood, which contributes distinctive flavors to the beverage it grows in.  It gernerally considered an undesirable, spoiling infection by home brewers; however, its extreme, distinctive flavor and aroma is considered desirable in some [[sour beer styles]], and at low levels it is depended on to add complexity to many styles of [[wine]].
-The flavor contributed by Brettanomyces is often called '''barnyard''', but has also been described as '''gamey,''' or as smelling like '''damp wool''', '''leather''', '''wet fur''', a '''sweaty saddle''' or '''horse blanket''', or a '''butcher shop'''.
+The flavor contributed by Brettanomyces is often called '''barnyard''', but has also been described as '''gamy,''' or as smelling like '''damp wool''', '''leather''', '''wet fur''', a '''sweaty saddle''' or '''horse blanket''', or a '''butcher shop'''.
 ==Brewing with brettanomyces==