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Brettanomyces bruxellensis
''Brettanomyces bruxellensis'' (the anamorph of ''Dekkera bruxellensis'') is a yeast associated with and named after, the Senne valley near Brussels, Belgium. It is one of several members of the genus Brettanomyces, which were first classified at the Carlsberg brewery in 1904 by N. Hjelte Claussen, who was investigating it as a cause of spoilage in English ales, hence the name. Despite its Latin species name, ''B. bruxellensis'' is found all over the globe. In the wild, it is often found on the skins of fruit.
== Beer production ==
''B. bruxellensis'' plays a key role in the production of the typical Belgian beer styles such as Lambic, Flanders red ales, Gueuze, Kriek, and Orval, but it is not part of spontaneous fermentation biota. It is naturally found in the brewery environment living within oak barrels that are used for the storage of beer during the secondary conditioning stage. Here it completes the long slow fermentation or super-attenuation of beer, often in symbiosis with ''Pediococcus sp''.
''B. bruxellensis'' is increasingly being used by American craft brewers, especially in California and Colorado. Port Brewing Company, Sierra Nevada Brewing Company, Russian River Brewing Company, New Belgium Brewing Company and Rocket Brewing Company have all brewed beers fermented with ''B. bruxellensis''. The beers have a slightly sour, earthy character. Some have described it as having a "barnyard" or "wet horse blanket" flavor.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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