Saturday, October 27, 2007

Are you afraid of brettanomyces?

Apparently not most of the people who vote for polls on my blog, the final tally was:

If you answered:

Yes (30 people, 28%)
-Brett is nothing to fear (at least as a home brewer), but you are right to be weary as it can certainly spread from one beer to another if your sanitation and cleaning are lackluster.

No (66 people, 63%)
-Good work on selecting the correct answer! Add 5 points to your score.

What??? (8 people, 7%)
-Have you been paying attention at all! Brettanomyces (Brett, Bret, Bretta) is a wild yeast used in the production of many sour and funky beers. Some people (particularly wineries and most commercial breweries) fear it as the rampant madman of the fermentation world, capable of tainting their precious "pure" strain fermented beverages. While Brett can turn a delicious beer into a thin and funky mess, good sanitation practices will prevent this from happening.

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