Image for "Brett: The Use of Brettanomyces in Brewing" (research paper)

"Brett: The Use of Brettanomyces in Brewing" (research paper)

"Brett: The Use of Brettanomyces in Brewing" explores how Brettanomyces yeast influences beer flavors. Unlike typical brewing yeasts, Brett produces unique, complex aromas—often described as fruity, spicy, or funky—which many craft brewers value for their distinctive character. The paper discusses how brewers harness Brett during fermentation or aging to create diverse beer styles, emphasizing its role in adding depth and complexity. It also addresses challenges like controlling Brett’s activity to achieve desired flavors and ensure consistent quality. Overall, Brettanomyces is recognized as a versatile and valuable tool in modern brewing for crafting distinctive beers.