Craft brewers are using stinky yeast to make tasty beer | NBWA: America's Beer and Beverage Distributors

It's a hot summer day. You walk into your local brewery and order a gueuze — a sour beer with a dry feel and cidery aroma. Little do you know that the yeast responsible for the drink is famous for producing pungent notes of wet dog, horse blanket and rope. Brettanomyces, affectionately referred to as "Brett," sounds disgusting. But the right balance can lift a brew to new heights.

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