WALK ON THE WILD SIDE: The Apricot Sour Ale is one of the beers at Hi-Wire Brewing that’s made with wild brettanomyces yeast. Hi-Wire brewer Peter Batinski says working with the feral culture is a ...

The beers: School of Brett, a collaboration between Lake Effect Brewing and Omega Yeast (both of Chicago). The backstory: For the first time, this Beer of the Month column is a Beers of the Month ...

A yeast called Brettanomyces is famous for barnyard aromas, but brewers are leveraging its funky notes to elevate their drinks. It’s a hot summer day. You walk into your local brewery and order a ...

As the craft beer movement grows up alongside an ever-burgeoning wine industry, this flavor (described by critics as “horse blanket,” “phone booth,” or “merde“) has been the source of increasing ...

Italian wine writer Lisa Cardelli investigates brettanomyces, the rogue yeast dividing Australian wine pros. When you are born and raised in Tuscany, you tend to have a palate accustomed to ...

A winemaker will shudder at the mere mention of the word Brettanomyces, while some brewers will smile broadly. “Brett” is a yeast that causes funky aromas and flavours, often described as sweaty ...

Brettanomyces has become a hot topic in Australian wine. While brett can be measured objectively in the lab, sensitivity to it varies considerably; what's more, some people enjoy the character. The ...