Brettanomyces Bruxellensis

About

First classified in 1904, Bretts are crucial in secondary fermentation for Belgian styles, consuming sugars that Sacchs leave behind. Brett Bruxellensis contributes medium Brett intensity with classic barnyard earthiness and a light medicinal quality. See also: Brett Claussenii (OYL-201), Brett Lambicus (OYL-203), and three Funk blends (OYL-210, 211, 212).

Flavor Profile

Classic Brettanomyces character with medium intensity barnyard earthiness and light medicinal notes. Crucial for secondary fermentation in Belgian sour and wild ales.

Best For

Farmhouse

Provenance

"Brettanomyces bruxellensis, the "British fungus from Brussels.""

Origin Details