is the stuff (yeast, specifically) sometimes used in Belgian beers and Côtes du Rhône wines. I was sampling some tonight, and had to conduct some quick research to find out what all the fuss was about.
From Wikipedia:
In the wine industry, B. bruxellensis is generally considered a spoilage yeast and it and other members of the genus are often referred to as brett. Its metabolic products can impart “sweaty saddle leather”, “barnyard”, “burnt plastic” or “band-aid” aromas to wine. Some winemakers in France, and occasionally elsewhere, consider it a desirable addition to wine, e.g., in Château de Beaucastel …
“So what’s your take on this one, Louis?”, said Phillipe, swirling the dark red liquid three-fourths of the way up to the rim.
“Well now! That’s quite a bouquet”, said Louis, after letting his nose linger above his glass.
Each took a healthy swallow, and then audibly sloshed the contents around in their mouths, trying to outdo one another.
“Begins with a remarkable sweaty saddle leather”, said Louis.
“And finishes with the band-aid”, said Phillipe.
“Burnt band-aid”, said Louis, frowning slightly in satisfied appreciation.
“Oh yes … Quite!” said Phillipe.
I don’t think anyone deliberately adds Brett. But there are some regions that are more likely to be tainted than others, and they have sometimes sought to make a virtue of an unavoidability. But I could be mistaken. I’m not a fan myself.
I knew we could count on you for clarification, BB. Thank you!
I just thought the descriptions in the Wiki article were hilarious. Band-aid? Really?
Really. It’s uncanny, a certain chemical tang.