A yeast called Brettanomyces is famous for barnyard aromas, but brewers are leveraging its funky notes to elevate their drinks. MicroBrew Breweries
It’s a hot summer day. You walk into your local brewery and order a gueuze — a sour beer with a dry feel and cidery aroma. Little do you know that the yeast responsible for the drink is famous for producing pungent notes of wet dog, horse blanket and rope.affectionately referred to as “Brett,” sounds disgusting. But with the right balance, it can lift a brew to new heights.
Yet some producers missed the unique flavors lost during this sterile production process. That is, until 1904, when researchers from the same group discovered and isolated a new yeast that produced the kicklacked. Eventually, Brett became the first microorganism ever patented — and it stuck around through the ages.
“I'm not saying that it necessarily gets better,” says Verstrepen, “but it is an interesting evolution.”