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Apr 15, 2014, 1:39 pm16 ptsGrist
The Great Beer Quest If you’ve had a French, barrel-aged red wine, you’re familiar with the earthy (some say shitty) taste of Brettanomyces. Now the strain of wild yeast is slipping into craft beer. Brettanomyces, or Brett for short, has a distinct “barnyard” flavor that reflects the soil it’s from.…
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