Brettanomyces is a single-celled fungus that is important in brewing and winemaking as it is resistant to alcohol so can grow even after fermentation starts. It is often shortened to brett. Scientific classification or biological classification is how biologists group and categorize extinct and living species of organisms. ... Divisions Chytridiomycota Zygomycota Ascomycota Basidiomycota The Fungi (singular: fungus) are a large group of organisms ranked as a kingdom within the Domain Eukaryota. ... Classes Archaeascomycetes Discomycetes Euascomycetes Hemiascomycetes Lecanoromycetes Neolectomycetes Pezizomycotina Pneumocystidomycetes Saccharomycotina Schizosaccharomycetes Taphrinomycetes Mitosporic Ascomycota Members of the Division Ascomycota are known as the Sac Fungi and are fungi that produce spores in a distinctive type of microscopic sporangium called an ascus (Greek for a bag or wineskin). This monophyletic grouping... In biology, binomial nomenclature is the formal method of naming species. ... Trinomial nomenclature is a taxonomic naming system that extends the standard system of binomial nomenclature by adding a third taxon. ... In scientific classification, a type is a specimen or description that corresponds to a taxon (a group of organisms), and helps to identify which organisms may be referred to with that name. ... In scientific classification, synonymy is the existence of multiple systematic names to label the same organism. ... Divisions Chytridiomycota Deuteromycota Zygomycota Glomeromycota Ascomycota Basidiomycota Fungus growing on a tree in Borneo A fungus (plural fungi) is a eukaryotic organism that digests its food externally and absorbs the nutrient molecules into its cells. ... The Brewer, designed and engraved, in the Sixteenth. ... Grow and harvest grapes. ... This article has been identified as possibly containing errors. ... In its strictest sense, fermentation (formerly called zymosis) is the anaerobic metabolic breakdown of a nutrient molecule, such as glucose, without net oxidation. ...

In wine it is often regarded as a wine fault although in low levels it adds a lot of character to red wines. Some wines, such as Chateau Musar contain high levels, giving them a very distinctive character. Wine is an alcoholic beverage made by fermenting grapes or grape juice. ... A wine fault or defect is an unpleasant characteristic of a wine resulting from poor winemaking or storage. ... Chateau Musar is the name of a Lebanese winery, established by Gaston Hochar in 1930 in the Ghazir in the Bekaa Valley, 15 miles north of Beirut. ...

In beer it is more common and is found, for example, in Guinness. It is more prevalent in some Belgian ales, particularly "Sour Brown" style ales, such as the award winning beers made by Russian River Brewing in Santa Rosa, CA. A mug of lager beer, showing the golden colour of the beer and the foamy head floating on top. ... Arthur Guinness Son & Co. ...

Other examples of "Sour Brown" Belgian ales include Rodenbach Grand Cru, Goudenband, and Liefmans Brown Ale.

Brettanomyces can also be found in other Belgian ales, particularly lambics and gueuzes. The wild yeast gives these ales a sour taste. Flanders red ales such as Duchesse de Bourgogne are also well-known for containing Brettanomyces.