Fermentis introduces SafBrew™ BR-8, the first dry Brett for secondary fermentation in bottles or casks.

All the flavorful benefits of “wild” Brettanomyces, but with more control and reliability.

The wild yeast Brettanomyces has made a comeback in the global beer industry in recent years. In response to its newfound popularity, Fermentis is launching the first Brett in a dry, microgranular format.

SafBrew™ BR-8 offers brewers all the flavorful benefits of the “wild” yeast Brettanomyces, but with more control and reliability. Selected specifically for secondary fermentation in bottles and/or casks, SafBrew™ BR-8 is characterized by production of the phenolic compounds, such as 4-Ethylguaiacol and 4-Ethylphenol, responsible for many of the funkier flavor descriptors like horse blanket, leather, and barnyard aromatics at the end of fermentation.

SafBrew™ BR-8 assimilates mono-, di- and tri-saccharides (glucose, maltose, maltotriose) but not all sugars, like some wild Brett. It offers more control compared to a wild Brett and a greater reliability for the user, as there is no risk of oversaturation or gushing after bottling. Its significant consumption of sugars will allow fewer residual sugars and thus better drinkability.

Brettanomyces is a slowly fermenting microorganism, so the beer requires a period of maturation. The development of the desired flavors evolves, and the optimum profile is normally reached after three months of fermentation. It is also possible that the profile will evolves slightly through 6 months of maturation and beyond.

SafBrew™ BR-8 gives brewers a reliable tool for attaining a slightly funky, specific phenolic character to their beers – as well as beers that are drier, more highly attenuated, fruitier, lighter in body, and slightly funkier as they age. It’s one more way Fermentis supports the creativity and production of people who are passionate about the beers they brew.