"Brewing with Brett" (guide by T. P. C. Th. R. K. J. Dissel)

"Brewing with Brett" by T. P. C. Th. R. K. J. Dissel explores how Brettanomyces yeast strains influence beer flavor. These yeasts produce unique, complex characteristics like fruity, funky, and earthy notes, adding depth to beers such as sour ales and lambics. The guide covers fermentation techniques, managing Brett’s activity, and how it interacts with other microbes. It aims to educate brewers on harnessing Brett’s potential responsibly, ensuring consistent quality and flavor development. Overall, the book provides a detailed yet accessible resource for integrating Brett yeast into brewing practices.