BRETTANOMYCES LAMBICUS Meaning and
Definition
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Brettanomyces lambicus is a species of wild yeast that belongs to the genus Brettanomyces. It is commonly found in the environment, particularly on the surface of fruits, wood, and in the soil. The name "lambicus" is derived from Lambert, the name of the scientist who first described and isolated this particular strain of Brettanomyces.
This yeast species is known for its unique ability to ferment sugars and produce various compounds that can greatly influence the character of fermented beverages, especially in the context of brewing beer. When present in beer production, Brettanomyces lambicus can introduce complex flavors and aromas, often described as earthy, barnyard, or "funky." These characteristics are highly sought after in certain beer styles, such as lambics, farmhouse ales, and some Belgian-style beers.
However, the presence of Brettanomyces lambicus can also be considered undesirable in many beer styles, as it can contribute to off-flavors and excessive tartness. Brewers often take great care to control its presence and limit its impact on their final product.
In addition to its significance in brewing, Brettanomyces lambicus has also been studied for its potential use in winemaking and as a biocontrol agent for certain types of fungi and bacteria. Overall, this yeast species has become an essential element in the world of fermentation due to its ability to create unique and complex flavors in alcoholic beverages.
Etymology of BRETTANOMYCES LAMBICUS
The word "Brettanomyces" is derived from the Greek words "brettanē" meaning "British" and "mykēs" meaning "fungus". It translates to "British fungus".
The term "lambicus" refers to or signifies "from Lambic", which is a specific region in Belgium known for its unique style of beer brewing.
Therefore, "Brettanomyces lambicus" essentially means "British fungus from Lambic", as it was originally isolated and identified from Lambic-style beers.
