What fermentation characteristics differentiate Brettanomyces from traditional brewers yeast?

Brettanomyces is a genus of yeast that is distinct from traditional brewers' yeast (Saccharomyces cerevisiae) in several important ways, particularly regarding its fermentation characteristics. One of the defining features of Brettanomyces is its ability to metabolize longer chain sugars, such as raffinose and maltotriose, which are not typically fermented by Saccharomyces. This ability enables Brettanomyces to produce a wide range of complex flavors and aromas during fermentation, significantly contributing to the unique profiles found in certain styles of beer, such as Lambics and Flanders ales.

While traditional brewers' yeast is efficient at fermenting more straightforward sugars, Brettanomyces excels in environments with higher fermentable substrate complexity, allowing it to thrive where traditional yeast may not. This characteristic is crucial for brewers looking to create intricate and layered flavor profiles, as it opens the door for a greater diversity of aromatic compounds.

The other choices can be misleading regarding Brettanomyces's characteristics. For example, it does not outpace traditional yeast in terms of growth speed, nor does it generally produce more CO2 compared to Saccharomyces. Additionally, Brettanomyces is known for creating drier profiles due to