Also known as "Brett" or wild yeast, this non-spore forming yeast in the family Saccharomycetaceae is associated with funky barnyard smell. Could make flavorful beers and wines (it's a "cousin" of domesticated yeasts that humans have brewed with for thousands of years), but is generally seen as a wine spoilage yeast. Can be found on fruit skins Brettanomyces can convert butyric acid (present in human fluids, associated with vomit, bile, or rancid cheese) into Ethyl Butyrate at low levels, which has a pineapple, tropical fruit aroma and flavor. Brettanomyces metabolites include higher fatty acids C6-C12, and ethyl esters like ethyl caproate.
