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Funkiness in beer can be a term that intrigues, confuses, or even intimidates those who are unfamiliar with its meaning. It has become a buzzword among craft beer enthusiasts and connoisseurs, particularly in the growing popularity of wild and sour beers. But what exactly is funkiness in beer, and why is it so sought after by some, while others avoid it?
This article will explore the concept of funkiness in beer, delve into the science behind what causes it, and examine how it has become a hallmark of certain beer styles. We will also take a journey through the world of wild fermentation, spontaneous fermentation, and the microorganisms responsible for that distinctive funk, ultimately shedding light on how funkiness brings a unique dimension to the flavor profile of beer.
What Is Funkiness in Beer?
Funkiness is a broad term used to describe a complex and often unpredictable set of flavors and aromas that can develop in certain beers, particularly those brewed with wild yeasts or bacteria. The term is most often applied to beers that are sour, earthy, musty, or barnyard-like, evoking flavors reminiscent of hay, leather, horse blanket, or even cheese.
These flavors may sound odd or off-putting to those who haven’t experienced them in beer, but for many, funkiness adds a layer of depth and character that is both intriguing and enjoyable. Funky beers often have a more rustic and raw quality, standing in contrast to the clean, controlled flavors found in most modern, commercially brewed beers.
Funkiness is most commonly associated with traditional Belgian beer styles like Lambics, Gueuze, and Saisons, as well as certain modern American wild ales. These beers are typically fermented with a variety of microorganisms that contribute to their unique character, leading to a flavor profile that can range from subtly funky to aggressively sour and barnyard-like.
What Causes Funkiness in Beer?
Funkiness in beer arises primarily from the action of wild yeasts and bacteria during fermentation. While most commercial beers are brewed with a single strain of yeast (typically Saccharomyces cerevisiae, or brewer’s yeast), funky beers are often fermented with a broader range of microorganisms, including:
- Brettanomyces (Brett): This wild yeast strain is perhaps the most famous contributor to funkiness in beer. Brettanomyces is known for producing earthy, musty, and fruity aromas, and can add flavors of leather, barnyard, and hay. Unlike brewer’s yeast, which typically ferments quickly and leaves a clean flavor, Brettanomyces works more slowly, often continuing to ferment sugars long after the primary fermentation has finished. This can lead to the development of complex flavors over time, which is why many funky beers are aged for extended periods.
- Lactic Acid Bacteria (Lactobacillus and Pediococcus): These bacteria are responsible for souring the beer by converting sugars into lactic acid, which creates a tart, acidic flavor. While Lactobacillus produces clean, sharp acidity, Pediococcus can create funkier, more intense sourness and even a slightly buttery or cheesy flavor. Together, these bacteria can add a sour edge to the beer while enhancing its funky characteristics.
- Acetic Acid Bacteria: In some cases, acetic acid bacteria (such as Acetobacter) can also contribute to funkiness by producing acetic acid (vinegar). While a slight presence of acetic acid can add complexity, too much can overwhelm the beer, making it unpleasantly sour or harsh.
These microorganisms interact with the beer in various ways, depending on factors like fermentation temperature, oxygen exposure, and the types of sugars available for fermentation. As a result, funky beers can be highly variable, with no two batches necessarily tasting exactly the same.
Wild Fermentation and Spontaneous Fermentation
To understand where funkiness in beer comes from, it’s essential to explore the concept of wild and spontaneous fermentation, two brewing techniques that are closely linked to the development of funky flavors.
Wild Fermentation refers to a brewing process in which the beer is fermented with wild yeast and bacteria, either intentionally introduced by the brewer or naturally present in the environment. Rather than relying solely on a cultured yeast strain, brewers allow a variety of microorganisms to ferment the beer, resulting in a more complex and unpredictable flavor profile. This process often takes longer than conventional fermentation, with the beer maturing over months or even years to develop its full range of flavors.
Wild fermentation is most closely associated with traditional Belgian styles like Lambic and Gueuze, where the brewers harness the natural microorganisms present in the air and on their equipment to ferment the beer. In the modern craft beer world, wild fermentation has seen a resurgence, with many American breweries experimenting with wild yeasts and bacteria to create their own funky and sour beers.
Spontaneous Fermentation takes wild fermentation a step further. In this method, the beer is exposed to the open air, allowing the wild yeasts and bacteria present in the environment to spontaneously inoculate the wort (unfermented beer). This process is unpredictable, as the specific microorganisms that end up fermenting the beer depend on factors like the time of year, location, and even weather conditions.
One of the most famous examples of spontaneous fermentation is the Lambic beer style, which is traditionally brewed in the Senne Valley near Brussels, Belgium. The breweries in this region, such as Cantillon and Drie Fonteinen, rely on the unique microorganisms present in their local environment to ferment their beers. The resulting beers are often intensely funky, sour, and complex, with flavors that can vary significantly from batch to batch.
The Role of Terroir in Funky Beer
Much like wine, beer can also be influenced by its “terroir”—the unique environmental conditions of the place where it is brewed. The microorganisms present in the air, water, and even on the surfaces of the brewery can all contribute to the flavor of a spontaneously fermented beer, giving it a sense of place that is difficult to replicate elsewhere.
In traditional Belgian breweries, the wooden barrels, aging rooms, and even the cobweb-covered rafters of the building can all harbor the wild yeasts and bacteria that contribute to the beer’s funkiness. This means that the same recipe brewed in a different location might result in a beer with a completely different flavor profile.
Many modern craft breweries that produce wild and funky beers take this idea of terroir seriously, often using local ingredients and fermentation methods to create beers that reflect the unique characteristics of their region. Some breweries even cultivate their own “house” cultures of wild yeasts and bacteria, which they use to ferment their beers and create a signature funky flavor.
Aged Beer and the Evolution of Funk
Funkiness in beer is often a product of time. Many of the microorganisms responsible for creating funky flavors, particularly Brettanomyces, work slowly and continue to ferment sugars in the beer long after the primary fermentation has finished. As a result, funky beers are often aged for months or even years to allow these flavors to develop fully.
During the aging process, the beer can continue to evolve, with the funky, sour, and earthy flavors becoming more pronounced over time. Some beers are aged in wooden barrels, which can also impart additional flavors like oak, vanilla, or even wine or spirits, depending on the previous use of the barrel.
The aging process also allows the different microorganisms to interact with each other, creating complex layers of flavor that change over time. This is why many beer enthusiasts seek out aged bottles of funky beer, as the flavors can continue to evolve and improve for years after the beer is first bottled.
Where Can You Find Funky Beer?
If you’re curious about exploring funky beers for yourself, there are several styles that are known for their funky characteristics. Some of the most well-known examples include:
- Lambic: A spontaneously fermented beer from Belgium, Lambics are often intensely sour and funky, with flavors of barnyard, horse blanket, and hay. Gueuze, a blend of young and aged Lambics, is another classic example.
- Saison: Originally a farmhouse ale from Belgium, Saisons can have a mild funkiness, often with fruity, peppery, and earthy flavors. Some modern versions are brewed with Brettanomyces to enhance their funky character.
- American Wild Ale: Many American craft breweries have embraced wild fermentation, creating beers that range from mildly funky to intensely sour and barnyard-like. These beers often draw inspiration from traditional Belgian styles but can take on a wide range of flavors.
- Flanders Red and Oud Bruin: These Belgian sour ales are aged in oak barrels and often have a tart, fruity flavor with hints of funk.
In addition to these traditional styles, many breweries experiment with adding Brettanomyces or other wild yeasts to their beers to create a range of funky flavors. If you’re interested in trying funky beers, look for beers labeled as “wild ales,” “sours,” or those that mention Brettanomyces on the label.
Conclusion
Funkiness in beer is a fascinating and complex phenomenon that arises from the action of wild yeasts and bacteria during fermentation. While the flavors of funkiness—earthiness, barnyard, sourness—might seem unconventional at first, they bring a depth and character that can be incredibly rewarding for those who appreciate the craft. By embracing the unpredictability of wild fermentation and the influence of terroir, funky beers offer a unique experience that stands out from the clean, controlled flavors of modern brewing. Whether you’re a seasoned beer enthusiast or just beginning to explore the world of craft beer, the funk is definitely worth discovering.