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Brettanomyces bruxellensis is a wild yeast that is most typically known for wine spoilage, however, it also has positive outcomes in many other types of fermentation, most notably in beer. It is a very common yeast that is typically found on the skins of fruit, particularly grapes, and is very happy to make its home on most surfaces found inside wineries and breweries.
Yeast is used in the fermentation process to eat sugar molecules. Byproducts of sugar metabolism include alcohol and carbon dioxide, which are obvious necessities in beer production. The sort of yeast that is used in the fermentation process effects the final flavor of the beer. In the proper concentrations and carefully monitored, Brettanomyces bruxellensis gives a beer sour, spicy, and leathery notes that are essential in specialty American, English, and Belgian beers. The flavor profiles that this yeast gives off are so unique that it was the first microorganism to be patented for its use in English stock ales. Due to its high alcohol tolerance, it is particularly useful in the production of beers with a higher alcohol by volume (ABV). A higher ABV is typically a goal of many craft beer makers. It has been found useful for the fermentation of kombucha, kefir, cider, and olives. In the right conditions, it can even be used to take the place of the industrial Saccharomyces cerevisiae strains and perform molasses fermentation.
The usual negative side of Brettanomyces bruxellensis even has its positive contributions. This yeast is incredibly common and virtually present in every fermentation process because of its hardiness. It is blamed for the loss of efficiency in biofuels because of its high alcohol tolerance. However, by studying this yeast, scientists are working on ways to create processes that will reduce the cost of biofuels in the future.
Avramova, M., Cibrario, A., Peltier, E., Coton, M., Coton, E., Schacherer, J., . . . Masneuf-Pomarede, I. (2018, March 07). Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution. Retrieved January 13, 2021, from https://www.nature.com/articles/s41598-018-22580-7
Why sequence Dekkera (Brettanomyces) bruxellensis? (2013, November 07). Retrieved January 13, 2021, from https://jgi.doe.gov/why-sequence-dekkera-brettanomyces-bruxellensis/
Crauwels, Sam & Steensels, Jan & Aerts, Guido & Willems, Kris & Verstrepen, Kevin & Lievens, Bart. (2015). Brettanomyces Bruxellensis, Essential Contributor in Spontaneous Beer Fermentations Providing Novel Opportunities for the Brewing Industry. Brewing Science. 68. 110-121.
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