brett

The word “brett” means short for Brettanomyces, a type of yeast that can add funky, barnyard-like flavors to beer and wine. In plain terms, in brewing and winemaking circles, a shorthand for the yeast Brettanomyces, prized or feared for the earthy flavors it creates.

“Brett” is pronounced breht (/bɹɛt/ in IPA).

Here is “brett” used in a sentence: “Some sour beers are deliberately fermented with brett.”

“Brett” is a noun.

The word “brett” comes from Greek. Shortened from the scientific genus name Brettanomyces, itself from Greek roots roughly meaning "British fungus".

“Brett” is an uncommon word in modern English.

'Brett' (Brettanomyces) is a wild yeast that produces funky, barnyard-like flavours, while Saccharomyces is the standard brewing and baking yeast used for clean fermentation. Brewers and winemakers use Brett deliberately for character, or work to avoid it as a fault.

It depends on the style and the maker's intention. In some wines and beers, Brettanomyces (Brett) is prized for adding complexity and funky, barnyard notes, while in others it is regarded as a spoilage fault.

Brettanomyces, or 'Brett,' is known for funky, barnyard-like aromas and flavours, often described as earthy, leathery, or horsey. These characteristics are sought after in certain styles rather than treated as a flaw.

Brettanomyces, or 'Brett,' is associated with beer and wine, where it can add funky, barnyard-like flavours. It features especially in sour and farmhouse-style beers, either as a deliberate character or an unwanted fault.