Who discovered Brett in the early 20th century?

Claussen is recognized for his early work in identifying Brettanomyces, commonly referred to as "Brett." In the early 20th century, Claussen conducted research that brought attention to this yeast strain and its impact on the flavor profile of certain beers and wines. His discoveries helped to illuminate the role of Brett in fermentation, particularly how it can contribute to both desirable and undesirable flavors in beverages.

Understanding Brettanomyces is critical for brewing and viticulture, particularly regarding the balance of flavors in products like lambics and some other farmhouse ales. The cultural and scientific developments surrounding Brettanomyces have laid the groundwork for the modern appreciation of wild fermentation in various alcoholic beverages. This makes Claussen’s contributions significant in the ongoing dialogue around yeast management and flavor development in brewing.