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Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

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04/15/11 03:16 AM  
Possible citric acid production by brett
A long while ago on this board I put forward a theory that citric acid/esters *might* be produced by brett, with some impact on beer flavor.

This theory was prompted by certain strains in yeast culture collections being labeled as citric acid producers, some patents on citric acid production via brett, and use of the word "citric" to describe certain beers with brett in them.

That's not much to go on and I hasten to add that I think this theory is a long shot. If I had to bet, I'd bet against it.

However, I recently had a chance to run it by Dr. Verachtert from KU-Leuven, author of many fundamental lambic fermentation papers over the years. He said they did not really look for citric acid, and may not have found it even if it were there. I got the impression he thought it was unlikely but possible, and certainly an open question.

I'll repeat my occasional call to anyone out there who might have the capability--if you could test for citric acid/esters in some oude gueuze that would be great! (and maybe publishable)

Al B
04/15/11 02:54 PM  
Re: Possible citric acid production by brett

The nomenclature used for the strain B. lambicus/Dekkera bruxellensis in ECY02 I'm using is an ATCC strain which describes the strain as citric acid producing as you say. Could some end-products be citrates - later converted to citric acid?

04/18/11 04:46 AM  
Re: Possible citric acid production by brett

I haven't looked into the pathways or anything, so I'm not sure how it is produced. I tend to trust the type collections when they say it *is* produced, at least under some conditions. But I guess the only way to know if it matters for beer would be to test some.

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