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Hey Brett how are you? The hottest guy you will ever meet. Seems like he'd be a douchebag considering he has such good looks and an amazing personality but he's actually very kind and sweet.
He has the biggest heart and will care for you anytime you need him. Has many talents but definitely shines in the gym.
You can find a Brett in any local gym. Brett is a very hot and sexy boy. Friend : Hey did you see Brett? Absolute mad dog and uses cool words like nifty and kinky and will probably beat you in a basketball 1v1.
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Converter Feet. Our People. Job Opportunities. Early careers. Wines that have been contaminated with Brettanomyces taints are often referred to as " Bretty ", " metallic ", or as having " Brett character ".
These compounds can impart completely different sensory properties to a wine when they are present in different ratios. Brettanomyces is most associated with barrel aged red wines, but has also been found in Chardonnay and Sauvignon blanc.
It is thought Brettanomyces can be introduced to a winery by insect vectors such as fruit flies , or by purchasing Brett contaminated wine barrels.
The ability to metabolise the disaccharide cellobiose , along with the irregular surface of a barrel interior, provide ideal conditions for Brettanomyces growth.
Once the yeast is in a winery it is hard to eradicate and is spread readily by unsanitised equipment. The growth of Brettanomyces is best controlled by the addition of sulfur dioxide , to which the yeast is particularly sensitive.
The addition of other sterilising compounds such as dimethyl dicarbonate often has a similar effect.
Alternatively the wine can be bottled after sterile filtration, which physically removes the yeast. However growth has been reported at levels below this and it is assumed that the yeast can use other substrates.
In most beer styles Brettanomyces is typically viewed as a contaminant and the characteristics it imparts are considered unwelcome "off-flavours".
However, in certain styles, particularly certain traditional Belgian ales , it is appreciated and encouraged. Lambic and gueuze owe their unique flavour profiles to Brettanomyces , as do wild yeast saison or farmhouse styles; and it is also found in Oud Bruin and Flanders red ale.