List of Brett & Bacteria

Brettanomyces, often referred to as Brett, is a genus of yeast that imparts unique flavors and aromas to beer, including notes of barnyard, earth, leather, fruit, or even the characteristic “horse blanket” smell. This yeast has a slower metabolism and is more resilient than traditional brewing yeasts like Saccharomyces. It can ferment complex sugars and can survive in high-alcohol environments, allowing it to change beer flavors over extended aging periods.

In comparison, bacteria such as Lactobacillus and Pediococcus are also used in brewing for their souring abilities. They produce lactic acid, which gives beer a distinct tart or sour taste. Unlike traditional brewing yeasts, these bacteria work under different conditions, such as anaerobic environments, and do not produce alcohol.

The utilization of Brettanomyces and bacteria significantly differs from standard brewing yeasts like Saccharomyces cerevisiae, often used for ale production, or Saccharomyces pastorianus, used for lager brewing. These yeasts typically ferment more quickly and predictably, and contribute less "wild" or "funky" flavors to the beer. Brett and bacteria are commonly used in brewing styles such as Lambics, Gueuze, Flanders Red Ale, and American Wild Ales. These styles embrace the complex, funky, and sour flavors these microorganisms contribute to, which over time, can result in a beer with remarkable depth and complexity. They are key to the creation of these traditional and innovative beer styles.