BRETTANOMYCES. I. OCCURRENCE, CHARACTERISTICS, AND EFFECTS ON BEER FLAVOUR

Abstract

The genus Brettanomyces includes small slow‐growing yeasts which have so far been isolated exclusively from beer or wine. Records of their occurrence and characteristics are surveyed. While they can produce a desirable and characteristic flavour in some high‐gravity beers, they may cause spoilage of beers of normal gravities. Forty‐four strains of Brettanomyces were isolated from naturally conditioned beers with off‐flavours. These strains were classified into three species: Brett, bruxellensis, Brett, schanderlli, and an unidentified species. Each of these species was shown to be capable of producing off‐flavours when added in pure culture to beer; Brett, bruxellensis was the most deleterious to flavour. 1961 The Institute of Brewing & Distilling