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 saddles, earthy, or other far-less-kind terms by wine people. “Mixed-ferment” brewers, in Belgium and the US in particular, use it to add flavour and complexity. [ More ... ]