After doing a little research (i.e. surfing) I’ve found that brettanomyces or simply “brett” (i.e. a common spoilage organism in winemaking1) is used in some wines. But there naturally is some controversy... (24 replies, last updated by maria lorraine August 9, 2008)

-style pale ale 3. Damnation- Strong golden ale 4. Salvation- Strong dark ale 5. Sanctification- Fermented with 100% brettanomyces 6. Desperation- Blend of Temptation and Pizza Port’s “Mother of All Beers” 7.... (0 replies, last updated by Pius Avocado III February 9, 2005)

into the beer. You want to be able to predict how the flavor’s going to come out, or at least make an educated guess. Since the traditional beers employ known bacteria like lactobacillus, pediococcus, and brettanomyces,... (6 replies, last updated by Josh March 26, 2007)

, so I’m not worried about returning it, but they do have it in their finer wines section. In any case, I find the lesson about brettanomyces very interesting, so this wine served a purpose after all. (2 replies, last updated by Atomica January 24, 2007)

acid bacteria will produce acetic acid from glucose if they are present when there is still significant amounts of sugar. Of wine yeast, Saccharomyces strains will produce varying amounts, while Brettanomyces is a strong producer... (20 replies, last updated by StephP September 21, 2007)

such as brettanomyces. A definition is here. http://en.wikipedia.org/wiki/Brettanomyces (7 replies, last updated by Ruth Lafler March 22, 2009)

Going to City Beer tonight to partake in a little Brettanomyces and need a place to eat nearby at around 9 or so. I don’t want to have to wait for a table and would prefer just to pop in for something. The problem is that I... (3 replies, last updated by The Dive June 27, 2008)

Cline gets their mourvedre from Contra Costa County, which notoriously has a Brettanomyces problem. Can you recognize bret in the wine? I wonder if they might have pumped in extra sulfur to try to combat it. (20 replies, last updated by Vetter November 16, 2009)

You get some of that leathery, horse blanket in Orval from the brettanomyces. Wonderful stuff. (14 replies, last updated by Chinon00 September 4, 2009)

I’d say “rustic” is a MUCH better word! “Flawed” = bad (e.g.: Brettanomyces; malolactic fermentation in the bottle; excessive volatile acidity; hydrogen sulfide; mercaptans; 2,4,6-trichloranisole... (8 replies, last updated by zin1953 February 9, 2007)

Last night I had a phenomenal beer. Cantillon’s Lou Pepe 2003 vintage geuze. Tart, but smoothed out with some oak and nice hints of brettanomyces. Simply amazing. (6 replies, last updated by JessKidden January 14, 2007)

describe. Although the brewer is very secretive about his ingredients and process, I believe there is brettanomyces in the standard saison that if stored improperly will take off and “sour” the beer. As for Saison... (4 replies, last updated by kenito799 December 28, 2006)

it up- nice folks. The beer was in decent shape, too. The LeCoq really was a nice score. You do have to have a taste for the brettanomyces ‘horse sweat’ character, though, which this beer has developed nicely over the... (5 replies, last updated by Tongo Rad December 14, 2004)

Tried this the other night and snapped up a few bottles at the store. 100% brettanomyces, figs, white pepper, and hibiscus flowers are some of the ingredients. Very tasty brew, lots of interesting subtle flavors. Don’t miss... (15 replies, last updated by Silverjay August 10, 2008)

. It is also commonly grown in Spain, and in California. “Barnyard” — also known as “horsey-barney” or “horse sweat” — is the common descriptor for Brettanomyces. (19 replies, last updated by dragonchowmein November 7, 2008)