VineturOct 3
Un enólogo francés patenta una técnica de trasiego que limita la aparición de Brettanomyces https://www.vinetur.com/2025100391889/french-winemaker-unveils-innovative-technique-to-combat-wine-spoilage-yeast.html?utm_source=dlvr.it&utm_medium=mastodon #Vino #Enología #Brettanomyces #TécnicaDeTrasiego #Bodegas
VineturSep 1, 2025
El BIVB lanza una serie de vídeos para combatir la levadura Brettanomyces en los vinos https://www.vinetur.com/2025090190738/burgundy-winemakers-launch-web-series-to-address-rising-brettanomyces-contamination-in-cellars.html?utm_source=dlvr.it&utm_medium=mastodon #vino #Brettanomyces #viniculture #enología #vides
RandyCaparoso.wineauthorJul 15, 2025
The line it is drawn, the curse it is cast… thoughts on Brettanomyces and possible food contexts to absorb its impact. https://caparoso.substack.com/p/the-taste-of-brett-in-wine
#Brettanomyces #wineflaws #wineloverspage
The taste of "Brett" in wine

A line that is often crossed

The Wine Clarion by Randy Caparoso
Marty | 123NZ & TravelGeekJun 16, 2024

It was a dark & funky Saturday evening. 🍻 #stouturday

Emporium's BRETTIBIX takes their classic stout - Obsidian - to the next level. It's now turned into a funky, fruity and vinous brew... Like a nice funky red wine.

"Brett fermented stout is Obsidian aged in pinot noir barrels with a Brett culture from Belgium."

#CraftBeer #Brettanomyces #Brett @beersofmastodon #NewZealand #Neuseeland #NieuwZeeland #stout #FunkySaturday #DarkBeerSeason

Mute Dog BrewingJun 9, 2024

Saison fermented with Verdant IPA yeast and Brett c. So basically British Saison. It's really fruity, with some mild funk.

#beer #homebrewing #brettanomyces

Arne NBAug 4, 2023
I mashed to high in my homebrew. Going to ad #Brettanomyces claussenii to my stout. Currently 1051. Expect it to go down to FG1030. OG 1123. Mixing Eitrheim #kveik and Brett. Interesting. #beerbrewing #brewing only the complex sugars left. My aim is that the brett wil stop around 12,5% alcohol due to intolerance.