{"id":3150,"date":"2023-03-24T11:15:08","date_gmt":"2023-03-24T16:15:08","guid":{"rendered":"https:\/\/suigenerisbrewing.com\/?p=3150"},"modified":"2025-03-21T06:58:22","modified_gmt":"2025-03-21T11:58:22","slug":"wild-brettanomyces-fermentation-test","status":"publish","type":"post","link":"https:\/\/suigenerisbrewing.com\/index.php\/2023\/03\/24\/wild-brettanomyces-fermentation-test\/","title":{"rendered":"Wild Brettanomyces &#8211; Fermentation Tests"},"content":{"rendered":"\n<p>It&#8217;s been a while since I posted on my Wild Brettanomyces project. As a quick synopsis, the natural environment where <em>Brettanomyces <\/em>lives is unknown. This has made it hard for brewers to find new Brettanomyces, and hard for wine makers to keep it out of their wineries. As a long-time wild\/sour beer brewer, I was continually frustrated by my inability to capture and purify wild <em>Brettanomyces <\/em>from my coolshiped beers and other wild ferments.<\/p>\n\n\n\n<p>Last July <a href=\"https:\/\/suigenerisbrewing.com\/index.php\/2022\/07\/07\/where-do-wild-brettanomyces-live\/\">I found some scientific papers which identified <em>Brettanomyces <\/em>as a part of some plant&#8217;s rhizospheres<\/a> (root-associated microbiome). Based on these, in late fall I started a new yeast hunt to see if I could isolate wild <em>Brettanomyces <\/em>from the rhizosphere of various plants in our vegetable garden. <a href=\"https:\/\/suigenerisbrewing.com\/index.php\/2022\/11\/06\/wild-brettanomyces-needle\/\">This met with some success<\/a>, leading to the isolation of two rhizosphere <em>Brettanomyces<\/em> &#8211; <em>Brettanomyces nanus<\/em> and <em>Brettanomyces c<em>ustersianus<\/em><\/em>. Details on this hunt can be found in the previous posts.<\/p>\n\n\n\n<h5 class=\"wp-block-heading\">Other Parts in this Series<\/h5>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Part 0:&nbsp;<a href=\"https:\/\/suigenerisbrewing.com\/index.php\/2022\/07\/07\/where-do-wild-brettanomyces-live\/\">Where do the Wild Brettanomyces Roam?<\/a><\/li>\n\n\n\n<li>Part I: <a href=\"https:\/\/suigenerisbrewing.com\/index.php\/2022\/10\/06\/this-is-not-the-yeast-your-are-looking-for\/\">These Are Not The Yeast You Are Looking For<\/a> <\/li>\n\n\n\n<li>Part II: <a href=\"https:\/\/suigenerisbrewing.com\/index.php\/2022\/11\/02\/this-is-the-wild-brettanomyces-your-are-looking-for\/\">These ARE The Yeast Your Are Looking For<\/a> <\/li>\n\n\n\n<li>Part III: <a href=\"https:\/\/suigenerisbrewing.com\/index.php\/2022\/11\/06\/wild-brettanomyces-needle\/\">Wild Brettanomyces &#8211; a Needle in a Haystack<\/a> <\/li>\n\n\n\n<li>Part IV: <a href=\"https:\/\/suigenerisbrewing.com\/index.php\/2023\/03\/24\/wild-brettanomyces-fermentation-test\/\">Fermentation characteristics<\/a> (this post)<\/li>\n\n\n\n<li>Part V:&nbsp;<a href=\"https:\/\/suigenerisbrewing.com\/index.php\/2024\/02\/10\/wild-brettanomyces-2023\/\">Wild Brettanomyces \u2013 The 2023 Search<\/a><\/li>\n\n\n\n<li>Part VI:  <a href=\"https:\/\/suigenerisbrewing.com\/index.php\/2025\/03\/21\/wild-brettanomyces-project-2024-update\/\">Wild Brettanomyces \u2013 The 2024 Search<\/a><\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">The Fermentation Tests<\/h3>\n\n\n\n<p>I&#8217;ll admit that I took a rather lazy route to testing the fermentation characteristics of these two species. Back in November I brewed a batch of my <a href=\"https:\/\/suigenerisbrewing.com\/index.php\/2022\/03\/07\/perfecting-a-pilsner-recipe\/\">&#8220;house&#8221; Pilsner<\/a>. I took 2 liters of this wort and fermented 1L with the <em>B. nanus<\/em> isolate, and 1 L with the <em>B. c<em>ustersianus<\/em><\/em> isolate. To look at the effect of co-fermentation, I took an additional 2 L of the unfermented wort and co-pitched the isolates plus my usual lager yeast (W34-70). Everything was allowed to ferment until early march 2023, at which time I force-carbonated the beers and began sampling.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Fermentation Characteristics of <em>Brettanomyces nanus<\/em><\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignleft size-full\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"250\" height=\"250\" data-attachment-id=\"2973\" data-permalink=\"https:\/\/suigenerisbrewing.com\/index.php\/2022\/11\/02\/this-is-the-wild-brettanomyces-your-are-looking-for\/c1\/\" data-orig-file=\"https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2022\/11\/C1.jpg?fit=250%2C250&amp;ssl=1\" data-orig-size=\"250,250\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"C1\" data-image-description=\"&lt;p&gt;Brettanomyes nanus&lt;\/p&gt;\n\" data-image-caption=\"&lt;p&gt;Yeast clone C1&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2022\/11\/C1.jpg?fit=250%2C250&amp;ssl=1\" src=\"https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2022\/11\/C1.jpg?resize=250%2C250&#038;ssl=1\" alt=\"Yeast clone C1\" class=\"wp-image-2973\" srcset=\"https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2022\/11\/C1.jpg?w=250&amp;ssl=1 250w, https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2022\/11\/C1.jpg?resize=150%2C150&amp;ssl=1 150w\" sizes=\"auto, (max-width: 250px) 100vw, 250px\" \/><figcaption class=\"wp-element-caption\"><em>Brettanomyces nanus<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n<p>The first isolate was identified as <em>Brettanomyces nanus<\/em>. This is a relatively rare species which has limited use in commercial brewing. <em>B nanus<\/em> has undergone some evolution that <a href=\"https:\/\/bmcgenomics.biomedcentral.com\/articles\/10.1186\/s12864-020-6595-z\">should allow for good fermentation<\/a>, including duplication of genes which allow it to process complex carbohydrates. While it did perform well from a fermentation standpoint, its performance in the flavour department left a lot to be desired.<\/p>\n\n\n\n<p><strong>Sole Fermentation:<\/strong> when used alone, this strain attenuated the wort fairly strongly, ending with a final gravity of 1.006 (this recipe typically ends at 1.012). The resulting beer had a strong aroma of burnt plastic and dirt, reminding me of the aroma of a hot car tire. The flavour was just as off-putting &#8211; an intense burnt and medicinal flavour that completely overwhelmed any hop or malt flavour.<\/p>\n\n\n\n<p><strong>Mixed Fermentation:<\/strong> somehow, this yeast was even worse in a mixed fermentation. Attenuation was total in this batch (final gravity of 0.998), and it had the same strong aroma &#8211; only more intense. The flavour parallelled this. While I&#8217;ve never eaten a car tire while it is on fire (or when not on fire, for that matter), I imagine this is what it would taste like. Intense, astringent, and burnt.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Fermentation Characteristics of  <em>Brettanomyces c<em>ustersianus<\/em><\/em><\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignleft size-full\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"250\" height=\"250\" data-attachment-id=\"2976\" data-permalink=\"https:\/\/suigenerisbrewing.com\/index.php\/2022\/11\/02\/this-is-the-wild-brettanomyces-your-are-looking-for\/c4\/\" data-orig-file=\"https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2022\/11\/C4.jpg?fit=250%2C250&amp;ssl=1\" data-orig-size=\"250,250\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"C4\" data-image-description=\"&lt;p&gt;Brettanomyces custersianus&lt;\/p&gt;\n\" data-image-caption=\"&lt;p&gt;Yeast clone C4&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2022\/11\/C4.jpg?fit=250%2C250&amp;ssl=1\" src=\"https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2022\/11\/C4.jpg?resize=250%2C250&#038;ssl=1\" alt=\"Brettanomyces custersianus - a wild brettanomyces\" class=\"wp-image-2976\" srcset=\"https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2022\/11\/C4.jpg?w=250&amp;ssl=1 250w, https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2022\/11\/C4.jpg?resize=150%2C150&amp;ssl=1 150w\" sizes=\"auto, (max-width: 250px) 100vw, 250px\" \/><figcaption class=\"wp-element-caption\"><em>Brettanomyces c<em>ustersianus<\/em><\/em><\/figcaption><\/figure>\n<\/div>\n\n\n<p>The second isolate was identified as <em>Brettanomyces c<em>ustersianus<\/em><\/em>. This is the red-headed stepchild of the <em>Brettanomyces <\/em>genus. Unlike all of its other siblings, <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/B0122270703002403\">this species does not ferment complex carbs<\/a> &#8211; it cannot even process maltose or sucrose. When you take into account dextrans and maltotriose (also unfermentable by this species), <a href=\"https:\/\/eurekabrewing.wordpress.com\/2015\/01\/13\/sugar-composition-of-wort\/\">only around 20% of the sugars in the wort are fementable<\/a> by this species.<\/p>\n\n\n\n<p><strong>Sole Fermentation:<\/strong> when used alone, this strain barely attenuated the wort, and dropped the specific gravity from 1.052 to 1.047. That is 9% attenuation, and 0.7% ABV. The resulting &#8220;beer&#8221; was extremely sweet &#8211; not surprising given the poor attenuation. Oddly, the beer was also flavourless (other than the sweetness); all hop and malt flavour disappeared. A very disappointing result.<\/p>\n\n\n\n<p><strong>Mixed Fermentation:<\/strong> when used in a mixed fermentation, the resulting beer was indistinguishable <a href=\"https:\/\/suigenerisbrewing.com\/index.php\/2022\/03\/07\/perfecting-a-pilsner-recipe\/\">from the base beer (e.g. fermented purely with W34\/70)<\/a>. Moreover, plating the resulting beer <a href=\"https:\/\/suigenerisbrewing.com\/index.php\/2022\/11\/06\/wild-brettanomyces-needle\/\">on a medium selective for <em>Brettanomyces<\/em><\/a> produced no colonies, indicating that the <em>B. c<em>ustersianus<\/em><\/em> had died off completely during the 5-month fermentation.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Wild Brettanomyces &#8211; Hindsight and Looking Forward?<\/h3>\n\n\n\n<p>I have to admit that while finding some truly wild <em>Brettanomyces<\/em> was exciting, the fermentation results were a disappointing end to this project. In hindsight, I&#8217;m not overly surprised that this yeast hunt met with only modest success:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>I started this project far too late in the year. Most of the plants I isolated from were annuals which were either dead, or in the process of dying. Assuming <em>Brettanomyces<\/em> truly is a rhizosphere organism, it would acquire some nutrients directly from the plants. This food source would be disappearing &#8211; or outright gone &#8211; in the roots of these dead\/dying plants, which in-turn, would lead to lower <em>Brettanomyces<\/em> levels.<\/li>\n\n\n\n<li><a href=\"https:\/\/suigenerisbrewing.com\/index.php\/2022\/11\/02\/this-is-the-wild-brettanomyces-your-are-looking-for\/\">My initial enrichment cultures <\/a>were poorly planned, and enriched not only for <em>Brettanomyces<\/em> but also for <em>Debaryomyces<\/em> and <em>Pichia.<\/em> This made later isolation of <em>Brettanomyces<\/em> more difficult, and may have &#8220;de-selected&#8221; <em>Brettanomyces<\/em> through competition.<\/li>\n<\/ol>\n\n\n\n<p>So what comes next?<\/p>\n\n\n\n<p>Given my success in this last-minute and poorly designed project, I&#8217;m excited for the upcoming year. I have spent a lot of time researching possible alternative media formulations that may better enrich for <em>Brettanomyces<\/em>. In fact, I believe I have developed a highly selective media which I am currently testing. I also have a more rigorous sampling plan, and plan to sample at multiple times throughout the growing year. All I need at this point is for the snow to melt, so we can plant the garden!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The final post in the 2022\/2023 hunt for wild Brettanomyces. Here, I look at the fermentation characteristics of the two species of Brettanomyces I successfully isolated this fall.<\/p>\n","protected":false},"author":1,"featured_media":3153,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[16,17,20,14],"tags":[160,205,178,177],"class_list":["post-3150","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-adventures","category-sour-n-wild","category-wild-brewing","category-yeast-wrangling","tag-brettanomyces","tag-brewing-science","tag-hunting-wild-yeasts","tag-wild-yeast"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Wild Brettanomyces - Fermentation Tests - Sui Generis Brewing<\/title>\n<meta name=\"description\" content=\"The final post in the 2022\/2023 hunt for wild Brettanomyces. 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