The Funky Side of Beers: Exploring Brettanomyces and Wild Ales

Welcome to our in-depth exploration of the funky side of beers! In this article, we delve into the fascinating world of Brettanomyces and wild ales. If you are a beer enthusiast looking to expand your knowledge and taste palette, you’ve come to the right place. Join us as we uncover the unique characteristics, brewing techniques, and flavor profiles that make Brettanomyces and wild ales a must-try for any adventurous beer lover. Let’s embark on this exciting journey together and discover the wild and untamed side of the beer world!

What is Brettanomyces?

Brettanomyces, also known as "Brett" for short, is a type of yeast commonly found in the brewing industry. It is known for its unique and distinct characteristics that can greatly influence the flavor, aroma, and overall profile of beers. In this article, we will explore the history, origins, characteristics, and the role of Brettanomyces in beer brewing.

History and Origins of Brettanomyces

Brettanomyces has a rich history that dates back to the early days of brewing. Its origins can be traced back to Belgium, where it was first discovered and associated with traditional Lambic and Gueuze styles of beer. These styles are known for their complex flavors and tartness, which are largely influenced by the presence of Brettanomyces.

Characteristics of Brettanomyces

Brettanomyces is often referred to as a "wild yeast" due to its ability to produce unique flavors and aromas that are not commonly found in other brewing yeast strains. Some of the key characteristics of Brettanomyces include:

Funky and Earthy Aromas: Brettanomyces is known for producing aromas that can be described as funky, barnyard-like, and earthy. These aromas are often associated with the presence of certain compounds like 4-ethylphenol and 4-ethylguaiacol, which are produced by Brettanomyces during fermentation.
Complex Flavor Profiles: Beers brewed with Brettanomyces can exhibit a wide range of complex flavors. These can include fruity notes such as tropical fruits, citrus, and stone fruits, as well as spicy and phenolic characteristics. The presence of Brettanomyces can also contribute to the development of sour or acidic flavors in certain beer styles.
Continued Evolution: Unlike many other brewing yeast strains, Brettanomyces has the ability to continue fermenting and evolving over time, even after primary fermentation has completed. This ongoing fermentation process, often referred to as "secondary fermentation" or "bottle conditioning," can lead to further flavor development and maturation of the beer.

Role of Brettanomyces in Beer Brewing

Brettanomyces plays a crucial role in the brewing process, especially in the production of certain beer styles. It is commonly used in the brewing of Lambic, Gueuze, and other sour beer styles, where its unique characteristics are highly desired. Brettanomyces is often added during secondary fermentation or introduced through barrel aging, allowing it to interact with other microorganisms and contribute to the complex flavor profiles of these beers.

Furthermore, Brettanomyces can be used as a primary fermentation yeast in the brewing of "wild ales" or "Brett beers." These beers are intentionally fermented with Brettanomyces as the primary yeast, resulting in the development of its distinct flavors and aromas right from the start.

In conclusion, Brettanomyces is a fascinating yeast strain that has made a significant impact on the world of beer brewing. Its history, origins, unique characteristics, and pivotal role in creating complex and flavorful beers make it a subject worth exploring for any beer enthusiast.

Introduction to Wild Ales

Wild ales have gained popularity in recent years due to their unique and complex flavors. These beers offer a departure from the traditional brewing methods and introduce a funky and unpredictable element in their production. In this article, we will delve into the world of wild ales, exploring the fascinating microorganism called Brettanomyces and the techniques used to create these unconventional brews.

Definition of Wild Ales

Wild ales, also known as sour beers or spontaneously fermented beers, are a type of beer that is characterized by their tart and acidic flavors. What sets wild ales apart from other beer styles is the use of wild yeast and bacteria during fermentation, which imparts unique flavors and aromas to the final product. These beers often have a funky, barnyard-like character that is highly sought after by beer enthusiasts looking for something different.

Traditional Brewing Methods

The production of wild ales dates back centuries and has its roots in Belgium. Traditional brewing methods for wild ales involve open fermentation, where the wort (unfermented beer) is exposed to the natural environment. This allows wild yeast and bacteria, including Brettanomyces, to inoculate the wort and initiate the fermentation process. The use of wooden barrels for aging is also common in traditional brewing methods, as it adds further complexity to the flavors.

Modern Approaches to Wild Ales

In recent years, modern breweries have embraced the art of wild ale production and introduced innovative approaches to enhance the brewing process. Many breweries now use a method called "mixed fermentation," which involves combining different strains of yeast and bacteria, including Brettanomyces, along with the use of traditional brewing yeast. This technique allows brewers to have more control over the fermentation process, resulting in a wider range of flavors and aromas.

Additionally, modern breweries often age wild ales in a variety of barrels, such as oak, wine, or whiskey barrels, to introduce additional flavors and complexities. Some brewers even experiment with adding fruits, spices, or other ingredients during fermentation to create unique flavor profiles.

In conclusion, wild ales offer a fascinating glimpse into the world of experimental and unconventional beer brewing. Whether brewed using traditional methods or modern approaches, these beers showcase the creativity and ingenuity of brewers who are willing to push the boundaries of what is considered traditional beer. So, if you’re looking to explore the funky side of beers, grab a wild ale and embark on a flavorful adventure. Cheers!

Flavor Profiles of Brettanomyces Beers

Tropical and Fruity Notes

Brettanomyces beers are known for their unique flavor profiles, and one of the key characteristics is the presence of tropical and fruity notes. These beers often exhibit aromas and flavors reminiscent of tropical fruits such as pineapple, mango, and passionfruit. The Brettanomyces yeast strain used in the fermentation process contributes to these fruity characteristics, creating a delightful sensory experience for beer enthusiasts.

These tropical and fruity notes add a refreshing twist to traditional beer styles, making Brettanomyces beers a popular choice among those seeking a more adventurous and complex flavor profile. Whether enjoyed on a warm summer day or as a special treat during colder months, these beers offer a delightful burst of tropical flavors that can transport you to a sunny beach with just one sip.

Funky and Barnyard Characteristics

Another intriguing aspect of Brettanomyces beers is their funky and barnyard characteristics. This unique flavor profile is often described as earthy, musty, or even reminiscent of a rustic farmhouse. These distinct aromas and flavors are a result of the Brettanomyces yeast’s ability to produce compounds that can create a range of complex and sometimes polarizing sensory experiences.

For some beer enthusiasts, the funky and barnyard characteristics of Brettanomyces beers can be an acquired taste that adds depth and complexity to their drinking experience. Others may find these flavors and aromas less appealing. However, it is precisely this diversity in flavor profiles that makes Brettanomyces beers so intriguing and sought after by craft beer connoisseurs.

Sourness and Acidity

In addition to tropical and fruity notes, as well as funky and barnyard characteristics, Brettanomyces beers are also known for their sourness and acidity. These beers often undergo a process called "spontaneous fermentation," where wild yeast and bacteria contribute to the production of lactic acid, resulting in a tart and tangy flavor profile.

The sourness and acidity in Brettanomyces beers can range from subtle and mildly tart to intensely puckering. This aspect of their flavor profile makes them a popular choice among fans of sour beers and those who appreciate the complexity and balance that acidity can bring to a beverage. The combination of tropical fruitiness, funky notes, and sourness creates a truly unique and memorable drinking experience for those willing to explore the funky side of beers.

In conclusion, Brettanomyces beers offer a fascinating array of flavor profiles that go beyond traditional beer styles. From tropical and fruity notes to funky and barnyard characteristics, and the sourness and acidity that comes from spontaneous fermentation, these beers provide an exciting and diverse range of taste experiences. Whether you are a seasoned beer enthusiast or someone looking to expand your horizons, exploring the funky side of beers with Brettanomyces ales is sure to be an adventure worth embarking upon.

Pairing Food with Brettanomyces Beers

Cheeses and Charcuterie

When it comes to pairing food with Brettanomyces beers, cheeses and charcuterie are excellent options. The funky and complex flavors of Brettanomyces beers complement the rich and savory flavors of various cheeses and cured meats. Here are some recommendations for pairing:

Blue cheese: The bold and tangy flavors of blue cheese pair well with the funky and earthy notes of Brettanomyces beers. The creamy texture of the cheese balances the effervescence of the beer, creating a delightful combination.
Aged cheddar: The sharpness of aged cheddar pairs beautifully with the wild and fruity flavors of Brettanomyces beers. The complexity of both the cheese and the beer enhances the overall tasting experience.
Prosciutto: The delicate and salty flavors of prosciutto complement the unique flavors of Brettanomyces beers. The richness of the meat adds depth to the beer, creating a harmonious pairing.

Spicy and Savory Dishes

Brettanomyces beers can also be paired with spicy and savory dishes, as their robust flavors can stand up to the heat and intensity of such foods. Here are some suggestions for pairing:

Spicy barbecue ribs: The smoky and spicy flavors of barbecue ribs go hand in hand with the funky and wild notes of Brettanomyces beers. The beer cuts through the richness of the meat and adds a layer of complexity to the overall flavor profile.
Indian curry: The bold and aromatic spices in Indian curry pair wonderfully with the complex flavors of Brettanomyces beers. The beer’s fruity and funky characteristics can complement and enhance the flavors of the curry, creating a memorable dining experience.
Grilled steak with peppercorn sauce: The robust flavors of a perfectly grilled steak and the boldness of a peppercorn sauce can be beautifully balanced with the wild and funky flavors of Brettanomyces beers. The beer’s earthiness and depth of flavor can elevate the overall taste of the dish.

Desserts and Sweets

While it may seem unconventional, Brettanomyces beers can also be paired with desserts and sweets. The unique flavors and effervescence of these beers can complement and contrast with various sweet treats. Here are some ideas for pairing:

Dark chocolate: The bitterness and richness of dark chocolate can be enhanced by the wild and fruity flavors of Brettanomyces beers. The beer’s effervescence can help cleanse the palate between bites, making each taste of chocolate more enjoyable.
Fruit tarts: The vibrant and fruity flavors of fruit tarts can be enhanced by the complexity and acidity of Brettanomyces beers. The tartness of the beer can balance the sweetness of the dessert, creating a well-rounded and satisfying pairing.
Crème brûlée: The creamy and caramelized flavors of crème brûlée can be complemented by the wild and funky characteristics of Brettanomyces beers. The beer’s effervescence can provide a refreshing contrast to the richness of the dessert, making each bite a delightful experience.

When it comes to pairing food with Brettanomyces beers, the possibilities are endless. The key is to experiment and find combinations that complement and enhance each other’s flavors. Whether it’s cheeses and charcuterie, spicy and savory dishes, or even desserts and sweets, Brettanomyces beers can add a unique and exciting element to any culinary experience.

Brewing Techniques for Wild Ales

Wild ales, also known as spontaneous fermentation beers, are a fascinating category of brews that offer unique flavors and aromas. These beers are created using unconventional brewing techniques that involve the use of Brettanomyces yeast and other microorganisms. In this article, we will explore the brewing techniques behind wild ales and delve into the primary fermentation with Brettanomyces, mixed fermentation with other microorganisms, and the aging and blending processes.

Primary Fermentation with Brettanomyces

Brettanomyces, often referred to as Brett, is a wild yeast strain commonly found in the brewing environment. Unlike traditional brewing yeasts, Brettanomyces brings its own distinct characteristics to the beer, contributing flavors and aromas that are often described as funky, earthy, and sometimes even barnyard-like.

During primary fermentation with Brettanomyces, brewers introduce this yeast strain into the wort along with the usual brewing yeast. The Brettanomyces consumes the available sugars, producing alcohol and carbon dioxide. However, what sets it apart is the production of additional compounds such as esters, phenols, and acids, which contribute to the complex flavors and aromas associated with wild ales.

Mixed Fermentation with Other Microorganisms

While Brettanomyces is a key player in wild ales, many brewers also incorporate other microorganisms into the fermentation process. These can include lactic acid bacteria, such as Lactobacillus and Pediococcus, as well as various strains of Saccharomyces yeast.

Mixed fermentation involves introducing these additional microorganisms alongside Brettanomyces and traditional brewing yeast. Each microorganism contributes its own unique flavors and characteristics to the beer. Lactic acid bacteria, for example, can produce a tart or sour flavor profile, adding complexity to the overall taste of the wild ale.

Aging and Blending Processes

After primary fermentation, wild ales often undergo an extended aging period to allow the flavors to develop and mature. This aging process can take several months to several years, depending on the desired outcome.

During aging, the flavors produced by Brettanomyces and other microorganisms continue to evolve, resulting in a beer with a complex and well-rounded profile. The beer may develop additional funkiness, acidity, or other desired characteristics.

Blending is another crucial step in the brewing process of wild ales. Brewers carefully select and blend different batches of aged beer to achieve the desired flavor profile. This process allows for greater control and consistency, ensuring that each bottle of wild ale delivers a unique but balanced experience for the consumer.

In conclusion, brewing techniques for wild ales involve primary fermentation with Brettanomyces, mixed fermentation with other microorganisms, and aging and blending processes. These techniques result in beers with distinct flavors and aromas that captivate beer enthusiasts seeking new and exciting taste experiences. So, if you’re looking to embark on a journey to the funky side of beers, exploring wild ales is definitely worth a try. Cheers!

Popular Brettanomyces Strains and Wild Ale Examples

Brettanomyces Lambicus

Brettanomyces Lambicus is a popular strain of Brettanomyces yeast commonly used in the production of wild ales. Known for its distinctive flavors and aromas, this strain is often described as having a funky, barnyard-like quality. Wild ales fermented with Brettanomyces Lambicus tend to exhibit complex flavors of tart cherries, raspberries, and even hints of leather.

One famous example of a wild ale brewed with Brettanomyces Lambicus is "Fou’ Foune" by Brasserie Cantillon. This Belgian brewery is renowned for its traditional lambic beers, and Fou’ Foune is no exception. This wild ale is aged on apricots, resulting in a unique combination of fruity and funky flavors that are characteristic of the Brettanomyces Lambicus strain.

Brettanomyces Bruxellensis

Another widely recognized Brettanomyces strain is Brettanomyces Bruxellensis. This strain is known for its ability to produce complex, earthy, and fruity flavors in wild ales. Brettanomyces Bruxellensis is often associated with aromas of tropical fruit, pineapple, and even bubblegum.

One notable example of a wild ale brewed with Brettanomyces Bruxellensis is "Orval" by Brasserie d’Orval. This Trappist brewery in Belgium is famous for its unique beer, which undergoes both primary fermentation with Saccharomyces yeast and secondary fermentation with Brettanomyces Bruxellensis. The result is a complex and well-balanced wild ale with flavors of dried fruit, spice, and a pleasant Brettanomyces-induced funk.

Famous Wild Ale Breweries

Several breweries have gained fame for their exceptional wild ales, showcasing the flavors and characteristics of Brettanomyces and other wild yeast strains. These breweries are dedicated to pushing the boundaries of traditional beer styles and exploring the funky side of brewing.

Cascade Brewing – Based in Portland, Oregon, Cascade Brewing is renowned for its extensive lineup of barrel-aged sour beers and wild ales. With a focus on using local fruit and a variety of yeast strains, Cascade Brewing produces complex and highly sought-after wild ales that showcase the unique flavors of Brettanomyces.
Russian River Brewing Company – Located in Santa Rosa, California, Russian River Brewing Company is famous for its wild ales, including the highly acclaimed "Supplication." This beer is aged in oak barrels with cherries, Brettanomyces, and Lactobacillus, resulting in a tart and funky wild ale with notes of cherry pie and oak.
Jester King Brewery – Situated in Austin, Texas, Jester King Brewery is known for its farmhouse ales and spontaneous fermentation beers. Using a variety of wild yeast strains, including Brettanomyces, Jester King produces unique and complex wild ales that showcase the terroir of their Texas Hill Country location.

These breweries are just a few examples of the many establishments that have embraced the use of Brettanomyces and wild yeast strains in their brewing processes. Through their experimentation and dedication to craft, they continue to push the boundaries of what is possible in the world of beer.

Exploring the Funky Side: Tasting and Enjoying Wild Ales

Sensory Evaluation

When it comes to exploring the funky side of beers, sensory evaluation plays a crucial role. Tasting wild ales requires a keen sense of smell and taste to fully appreciate the unique flavors and aromas that Brettanomyces yeast brings to the table.

During sensory evaluation, pay attention to the aroma. Wild ales often have complex and funky aromas, with notes of barnyard, earthiness, and fruity esters. Take a moment to inhale deeply and try to identify the different scents that emerge from the glass.

Next, focus on the appearance. Wild ales can vary in color, ranging from pale straw to deep amber. Observe the clarity and the presence of any sediment or haze. The head may be minimal or frothy, depending on the style.

Now, it’s time to take a sip and explore the taste. Wild ales can have a tart or sour character, along with a range of other flavors such as citrus, stone fruit, oak, and even a hint of funkiness. Pay attention to the balance of flavors and the level of acidity. Each sip may reveal new layers of complexity.

Glassware and Serving Temperatures

To fully appreciate the flavors and aromas of wild ales, it is recommended to use the appropriate glassware and serve at the right temperature.

Choose a tulip-shaped glass or a snifter to enhance the sensory experience. These glass styles help concentrate the aromas, allowing you to fully immerse yourself in the funky world of wild ales.

When it comes to serving temperatures, aim for slightly cooler than room temperature, around 45-55°F (7-13°C). Cooler temperatures can help accentuate the refreshing aspects of wild ales while allowing the flavors to shine.

Avoid serving wild ales too cold, as extreme cold temperatures can mute the complex flavors and aromas. Allow the beer to warm up slightly in the glass to fully appreciate its unique characteristics.

Cellaring and Aging Potential

One of the fascinating aspects of wild ales is their cellaring and aging potential. Unlike most beers, wild ales often benefit from extended periods of aging, allowing the flavors to develop and evolve over time.

If you have the patience, consider cellaring a few bottles of your favorite wild ales. Store them in a cool, dark place with a stable temperature, ideally around 50-55°F (10-13°C). Over time, the wild yeast and bacteria present in the beer will continue to work their magic, resulting in complex and intriguing flavors.

It’s important to note that not all wild ales are suitable for aging. Some are best enjoyed fresh to fully experience their vibrant and lively characteristics. Check the brewery’s recommendations or seek guidance from knowledgeable sources to determine if a particular wild ale is suitable for cellaring.

In conclusion, exploring the funky side of beers through wild ales is a delightful journey. By engaging in sensory evaluation, using the right glassware and serving temperatures, and considering cellaring options, you can fully immerse yourself in the world of Brettanomyces and wild ales. Cheers to embracing the funk!

In conclusion, exploring the funky side of beers is a fascinating journey that introduces us to the world of Brettanomyces and wild ales. These unique and complex brewing techniques offer a wide range of flavors and aromas that captivate the adventurous beer enthusiasts. From the earthy and fruity notes to the funky and tart characteristics, wild ales brewed with Brettanomyces bring a whole new dimension to the beer-drinking experience. Whether you’re a seasoned beer connoisseur or just starting to delve into the craft beer scene, embracing the funky side of beers with Brettanomyces and wild ales is a delightful exploration that is sure to leave a lasting impression. So, grab a glass, embrace the funk, and embark on a flavorful adventure into the world of wild ales. Cheers!