Brettanomyces Lambicus – Definition & Detailed Explanation – Brewing Ingredients Glossary

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I. What is Brettanomyces Lambicus?

Brettanomyces Lambicus is a strain of yeast commonly used in brewing beer. It is a wild yeast that is known for its unique characteristics and flavors that it imparts to beer. Brettanomyces Lambicus is part of the Brettanomyces genus, which also includes other strains such as Brettanomyces bruxellensis and Brettanomyces claussenii. This particular strain, Brettanomyces Lambicus, is known for its ability to produce complex and funky flavors in beer.

II. What are the characteristics of Brettanomyces Lambicus?

Brettanomyces Lambicus is known for producing flavors and aromas that are often described as funky, barnyard-like, and earthy. It can also contribute fruity notes such as cherry, raspberry, and plum. This strain of yeast is also known for producing a distinct tartness and acidity in beer. Additionally, Brettanomyces Lambicus is capable of producing a dry finish in beer, as well as a slight bitterness.

III. How is Brettanomyces Lambicus used in brewing?

Brettanomyces Lambicus is typically used in brewing as a secondary fermentation yeast. It is often added to beer after primary fermentation with traditional brewing yeast, such as Saccharomyces cerevisiae, is complete. This allows Brettanomyces Lambicus to work its magic and develop its unique flavors over time. It is important to note that Brettanomyces Lambicus is a slow-acting yeast, so beers that are fermented with this strain may require longer aging periods.

IV. What flavors does Brettanomyces Lambicus contribute to beer?

Brettanomyces Lambicus contributes a wide range of flavors to beer, including funky, barnyard-like, and earthy notes. It can also add fruity flavors such as cherry, raspberry, and plum. Additionally, Brettanomyces Lambicus can impart a tartness and acidity to beer, as well as a dry finish and slight bitterness. These unique flavors and characteristics are what make beers brewed with Brettanomyces Lambicus stand out from traditional beers.

V. How does Brettanomyces Lambicus impact the fermentation process?

Brettanomyces Lambicus can have a significant impact on the fermentation process in beer. It is known for its slow fermentation rate, which means that beers brewed with this strain may require longer aging periods. Additionally, Brettanomyces Lambicus is a highly attenuative yeast, meaning that it can ferment sugars that traditional brewing yeast cannot. This can result in a drier beer with a lower final gravity.

VI. What are some examples of beers that use Brettanomyces Lambicus?

There are many breweries that use Brettanomyces Lambicus in their beers to create unique and complex flavors. Some examples of beers that use this strain of yeast include Orval from Brasserie d’Orval in Belgium, Fantôme from Brasserie Fantôme in Belgium, and Saison-Brett from Boulevard Brewing Company in the United States. These beers are known for their funky, fruity, and tart flavors that are a result of the Brettanomyces Lambicus yeast strain.