Brett (br ĕt)
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n. The leathery flavor and smell imparted by fermentation by Brettanomyces yeasts, considered a fault in wine but appreciated in certain styles of beers.
[Short for New Latin Brettanomycēs, yeast genus name : Late Greek Brettania, one of the British Isles; akin to Latin Britannia, Brittannia, Britain, the British Isles (from the presence of the yeast in certain styles of British beers ) + Greek mukēs, fungus.] |