Processed

Brettanomyces bruxellensis

B tier

Brettanomyces bruxellensis (“Brett”) is a wild-associated yeast famous in Belgian and craft beer for horse-blanket, farmyard, and fruity-funky notes—and notorious in wine as a spoilage organism when unwanted. It is not a bread leavener for sandwich loaves; its place is deliberate mixed-fermentation beer or careful cellar management. Brewers may encourage Brett in lambic-style or barrel programs; bakers should keep it out of standard dough. Good intentional Brett character is complex and stable; uncontrolled growth ruins wine and beer. Handle brewery cultures with hygiene so they do not infect clean fermenters.