Talk:Brettanomyces bruxellensis

Please state the source for:

:"a yeast native to the Senne valley near Brussels, Belgium".

I have never heard of a yeast population being defined to a certain geographical region. Otherwise this statement should be removed. ◄§ĉҺɑʀκs► 13:22, 22 March 2006 (UTC)

The name of the organism already says where it comes from. See also the french wiki page fr:Brettanomyces_bruxellensis or additional sources on Belgian beer as for example the Lambic article or external links such as [http://www.bierebel.com/en/index.php?page=lambic_gueuze] or [http://www.globalbeer.com/web/body_pages/pages-beer/Lambic.html].

Spontaneously fermented Lambic can only be made in the area where these yeasts occur.

LHOON 14:53, 22 March 2006 (UTC)

It would seem quite obvious the name comes from that bruxellensis may have first been isolated near brussels, rather than to it actually originating from this place. And ofcourse B. bruxellensis is "native" to the whole world, as most yeasts. —Preceding unsigned comment added by 81.170.216.29 (talk) 04:00, 2 September 2007 (UTC)

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Is really this exact species of yeast the cause of "Brett" or is it yeast of the genus Brettanomyces. Unless the former is the case, the material on wine should be merged to the Brettanomyces article. As I've seen this species credited in connection with beer, I don't propose to merge the entire article, since species articles often make sense. Tomas e (talk)

:Most of the beer- and wine-related material in this article is simply a poorly written, incomplete, or inaccurate version of the information in the article on the genus. I'd agree with the merge.--76.167.77.165 (talk) 03:48, 5 May 2009 (UTC)

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