Paper: Temperature dependent functionality of Brettanomyces

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Single Malt Yinzer
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Paper: Temperature dependent functionality of Brettanomyces

Post by Single Malt Yinzer » Wed Aug 14, 2019 9:14 am

https://www.escarpmentlabs.com/single-p ... -the-Brett (Yes it's a blog post but it's about their paper.)
Brettanomyces is used in a wide range of beers to produce its signature funky and fruity aromas. The funk mostly comes from volatile phenol compounds, like 4-ethylguaiacol (wood smoke, bacon) and 4-ethylphenol (band-aid, barnyard). The fruitiness comes from esters, especially the "fatty acid esters" ethyl caproate, ethyl caprylate, and ethy decanoate, which offer up a host of pineapple and orchard fruit aromas.
This is the critical challenge of Brett primary fermentation: it's slow. Even with an ideal strain under ideal conditions, the fermentations took at least three weeks.
I haven't messed with Brett at all. It also is something I'm not sure would be a good choice for spirits. I would like to try it sometime but that may be far into the future.

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Re: Paper: Temperature dependent functionality of Brettanomyces

Post by fizzix » Thu Aug 15, 2019 12:29 pm

I haven't used Brett either, but my brew shop carries Brettanomyces Lambicus & Brettanomyces Bruxellensis (the wine strain) by Wyeast.
A little costlier. Where other mainstream Wyeast (0.5-lb) yeasts are $8.60, the Bretts run $14.00 for the same 0.5-lb.
And then there's this interesting blend of 6 Bretts the brew shop carries:

Brett Amalgamation.JPG
So... fruity flavor, long 3-week fermentation, make a starter, and maybe add a little Saccharomyces.
Thanks for the post, Yinz!

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Re: Paper: Temperature dependent functionality of Brettanomyces

Post by Odin » Thu Aug 15, 2019 1:47 pm

I have tried a few drinks made with bret, but they have all had a weird, horse/saddle bag like smell.

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Re: Paper: Temperature dependent functionality of Brettanomyces

Post by fizzix » Thu Aug 15, 2019 2:22 pm

Odin wrote:
Thu Aug 15, 2019 1:47 pm
I have tried a few drinks made with bret, but they have all had a weird, horse/saddle bag like smell.
Ha! One of the funky phenol aromas WAS described as "barnyard."

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Re: Paper: Temperature dependent functionality of Brettanomyces

Post by Odin » Thu Aug 15, 2019 9:56 pm

VERY barnyard. I even think there is this cowboy tale about horse-fermented drinks? I always thought it had nothing to do with the horse, but was probably brett fermented, which makes it smell like horse and saddlebags.

One other thing I can share about brett is that it is considered the Hummer of yeast. It munches up everything. Even very complex, unmashed sugars. Or so I heard. Never tested it myself, since - even if it were true - I feel the benefits do not outweigh the flavor negatives.

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Re: Paper: Temperature dependent functionality of Brettanomyces

Post by fizzix » Thu Aug 15, 2019 11:48 pm

While the article is still a good read, I just quit a snobby beer club that prescribed the stinkiest, foul beers as projects,
so I think I'll skip the Brett brew for now. Thanks for further insight into this interesting yeast, Odin. Good input.

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Re: Paper: Temperature dependent functionality of Brettanomyces

Post by Single Malt Yinzer » Fri Aug 16, 2019 3:47 am

Yeah that's why I haven't played with Brett too much. Maybe try a batch of all/most Brett and then blend it to see what % makes it funky without being too much rodeo. I haven't heard of anyone doing an all Brett spirit yet. That kinda worries me as the flavors in beer may get enhanced into a ultra horsey aroma/flavor.

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Re: Paper: Temperature dependent functionality of Brettanomyces

Post by Odin » Fri Aug 16, 2019 5:54 am

I remember the one drink, with the brett smell all over it, also gave me the mother of all hangovers. Not sure if that can be attributed to the brett or to other things, but it is worth mentioning. So much so, to me personally, that when I smell it, no, I'll pass and won't even take a sip.

But some experiments to polish up brett's reputation (with me) is encouraged. Maybe with good fermentation control and cuts it can perform well enough. Its just not me who is going to test that! :)

Odin.
"Great art is created only through diligent and painstaking effort to perfect and polish oneself." by Buddhist filosofer Daisaku Ikeda.

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