A bonanza of Brettanomyces based

Bollocks. That's what the lovely Lisa suggested for this post's title. I was going so well on the alliteration but couldn't get it finished. "A bonanza of Brett based...what?" I wondered. "Bollocks" said the lovely Lisa. "You know it will be." So bollocks it is.

As there's not a lot of information out there about this genus of yeast I've been delighted to find some more things about it recently. Showing impressive stamina Brettanomyces guru Chad Yakobson does a talk of about two hours that's on youtube in three parts here, here and here. Sadly you can't see what's on the slide show, but you can't have everything.

There's also an interview online here.

 And as if that wasn't enough there's also a fascinating article in Brewery History 149 from the excellent Ray Anderson on the history of pure yeast cultures in brewing, which contains a good chunk on Brettanomyces. Being based on original articles from 2007 it's a little dated, as brewing with Brettanomyces has now returned to Britain (if only in a minor way), but if you haven't joined the Brewery History Society now there's yet another reason.