Crack the vast menu at any self-respecting beer bar, and you're bound to run into a scientific name among the descriptions: Brettanomyces, affectionately known as Brett.
I've heard American brewers and beer geeks utter "Brett" in hushed, reverent tones before swooshing aromatic liquids made with it across their tongues. But this mysterious, mythic and increasingly popular strain of wild yeast also strikes fear in the hearts of brewers and microbiologists in the industry.
First, let's review.
from Rhode Island Public Radio http://ift.tt/1L5adCV
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