Brettanomyces bruxellensis is a yeast associated with and named after, the Senne valley near Brussels, Belgium and is commonly found in Lambic.
It is, what many call, a 'wild' yeast, which means you can find it anywhere in nature.
Brett. Brux. can produce an acid by metabolizing oxygen and ethanol, but is should be said that Brett. Brux is not what makes a sour-beer real sour, bacteria as lactobaccillus and Pediococcus is mostly responsible for producing acids that makes a real sour beer.
A Brettanomyces can chew on larger sugarchains and therefor we use it as a secondary fermenter.
The flavor a Brettanomyces leaves in the beer is mostly described as 'Funky'.
Tobacco smoke and heated debates about religion and politics are filling the air in a London coffee house. A middle class gentleman is showing his novelty wrist watch, he is the owner of a mining company and is getting one of those new steam engines, like many others this gentleman is doing well in a century of rapid growth.
But it's a rainy day for George Hodgson owner and brewer at Bow Brewery in Bow, a district in east London in the Kingdom of Great Britain, one of the most prosperous countries in the world. George is standing in his brewery in Bow overlooking his stock of working class Porter and his pale October beer which he brews for the upper-class. His October beer is still fresh; it needs maturing for two years. The brewery is having a hard time competing with the big breweries in London and George is starting to worry, when on that rainy day there is a knock on the door and thing will change for George. Two East India Company captains from the docks next door walk into his brewery and ask George Hodgson for a beer for them to sell in India.
George is so relieved he gives the captains a one and a half year credit and sells them his stock of unmatured October beer. Afraid for spoilage he stuffs some extra Golding hops straight into the barrels and soon after that they are shipped for a long voyage to India.
Sloshed around in the warm belly of the boat, the beer matured much faster as it would in cold London and when the first Hodgson October ale was drank in India, people were happily surprised with this "Peculiarly pungent and yet invigoratingly fresh" ale, and Hodgson's October ale became wildly popular.
Den Bryggande Holländaren in cooperation with Gnesta Hembryggeri has recreated this Hodgson October ale.
'Vlaams rood' (Flanders red ale) is a traditional style of sour ale brewed in West Flanders, Belgium, often aged in oak barrels.
We made our own version. The primary fermentation is done using Westmalle yeast, after which it is transferred into oak barrels where it undergoes a secondary fermentation with our own mix of Brettanomyces Bruxellensis and a lactobacillus. The Brettanomyces Bruxellensis gives it its funky fruity character and the lactobacillus adds the sour note.
What can we say; a funky strong stout, aged in oak, secondary fermentation with Brettanomyces Bruxellensis. We haven't tasted this one yet, but an oak barrel aged stout is how brewing started for us.