Brett Beer

Brett Beer is a unique and broad category of beers that are characterized by the fermentation or conditioning with strains of Brettanomyces yeast, which imparts distinctive flavors not usually found in traditional beer yeasts. Historically, Brettanomyces played a role in numerous traditional European styles through naturally occurring fermentation before these styles became more standardized with the use of cultured yeasts. Often associated with certain Belgian-style beers such as Lambics, Gueuzes, and Flanders red ales, Brettanomyces is now purposefully used in modern brewing to create complexity and specific character.

Flavor and aroma profiles of Brett Beers are marked by earthy, barnyard, or funky notes courtesy of the wild yeast. These may accompany fruity accents like pineapple or pear especially when young and can develop more into horsey or leathery nuances over time as the beer ages. Unlike sour beers which are dominated by acidity, Brett Beers may not necessarily be overtly sour; any acidity typically comes across as more tartness than puckering sourness and depends on whether other bacteria were involved during fermentation. Malt and hop characters are driven by the underlying style but should balance or complement the distinct 'Brett' characteristics without overshadowing them. The final product often exists harmoniously with a blend of traditional beer flavors combined with those wild yeast-induced subtleties for an intriguing overall profile.