Flavor Impacts of Brett Fermentation under Pressure
It is a popular belief that fermenting with Brettanomyces under pressure yields a funkier outcome. At Escarpment Labs, we decided to put it to the test by fermenting the same co-pitched wort with and without top pressure. The finished product was then evaluated in a sensory panel and tested using gas chromatography. Discover what we learned about Brett under pressure in this seminar.