What type of flavors can Brettanomyces produce?

Brettanomyces, often referred to as "Brett," is a type of wild yeast that can significantly influence the flavor profile of fermented beverages, particularly in certain styles of beer and wine. Its fermentation activity can lead to a complex array of flavors, which can vary widely based on various factors, including the specific strain of Brettanomyces, the base ingredients, and the fermentation conditions.

The statement indicating that Brettanomyces can produce flavors ranging from over-ripe pineapple to earthy captures this diversity well. This yeast is known for contributing not only fruity esters but also a range of funky, earthy, and phenolic flavors that can resemble leather, barnyard, or even medicinal notes. The fruity aspects, like over-ripe pineapple, come from the production of esters during fermentation, while the earthy flavors arise from the unique metabolic pathways that Brettanomyces employs.

This versatility is a hallmark of Brettanomyces, making it a popular choice for brewers and winemakers looking to add depth and complexity to their products.