At its worst, the wine can smell a bit like that, too, if a certain yeast strain called Brettanomyces makes its way into the fermentation process.

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This is also a type of alcohol that can be made by fermenting sugar (though the fermentation is done by a species of bacterium rather than by yeast), and it has some advantages over ethanol.

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The yeast fuses itself to the surface and feeds the wort at an increased rate, meaning the fermentation process takes only a few hours.

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