What characteristics are commonly associated with brettanomyces?

Brettanomyces, often referred to as "Brett," is a wild yeast species used in brewing, particularly in the production of certain styles of beer like lambics, Belgian ales, and some sour beers. The characteristics most commonly associated with Brettanomyces include a range of complex, earthy and funky flavors. These can manifest as acetic tartness, which is a vinegar-like sourness, and earthy aromas that can include elements like leather, barnyard, or sweat. These attributes contribute to the unique flavor profile that many enthusiasts appreciate in certain artisanal and craft beers.

In contrast, the other options describe flavor profiles that are not typical of Brettanomyces. Fruity and floral notes are more commonly associated with clean fermentation by yeast strains like Saccharomyces cerevisiae. Dark chocolate and roasted malts usually relate to darker beers that utilize specialty malts, while clean and crisp citrus characteristics are typical of certain hop-forward beers or pale ales, presenting a freshness that does not align with the complex funkiness typically contributed by Brett.