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.
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