Welcome to the celebratory world of National Brett Day! You know, there are national days reserved for chocolates, kittens and even UFOs, but did you know we have a whole day devoted to all the Brett's out there? Let's get to know its in's and out's!
It's national brett day on the 18th September.
National Brett Day, first recorded on our radar with a whopping 13 mentions, paints our calendars with playful colours on an otherwise ordinary day. On this day, we honour all those who bear the name Brett - from our favorite charming neighbors and co-workers to the noble Bretts that trended the highest on 18th, September 2017.
No, a Brett Outbreak isn't when Brett's take over the world, although that's quite an amusing thought, isn't it? This term is used to decipher the period when mentions of National Brett Day hit an all-time high. Our data suggests this happened on 18th September 2017, when Brett's were recognised, celebrated and cherished. The reason behind this sudden outbreak is mysteriously vague, yet deliciously intriguing.
Celebrating National Brett Day is as easy as saying 'hello' to a Brett! Find a Brett (don't worry, they're not as elusive as unicorns), share a smile, and make their day. If you are a Brett, celebrate yourself! Embrace the unique charm that comes with your four-letter name, from the person it makes you to the impacts you have on others' lives.
Last but not least, why is this day, that seemingly favours approximately 0.02% of the population so important? Because, it's a day that celebrates individuality! And remember, every Brett you know contributes to the colourful social patchwork of your life one way or another.
The term 'brett' finds its origins in French winemaking. It is short for 'Brettanomyces,' which is a type of yeast that is naturally present in the environment and can be found on the surface of grape skins. In the 1960s, French winemakers started using the term to describe a particular type of wine spoilage caused by Brettanomyces yeast.
During the 1970s, the term 'brett' gained recognition and spread to other wine regions around the world. Winemakers and wine enthusiasts began using the term to describe wines that exhibited characteristics associated with Brettanomyces yeast, such as a specific aroma, flavor profile, and mouthfeel.
In 1989, a research paper titled 'Brettanomyces and Wine' was published in the Australian Grapegrower and Winemaker journal. The paper discussed the impact of Brettanomyces on wine quality and provided insights into its physiology and sensory effects. This publication helped to further popularize the term 'brett' in the wine industry.
Throughout the 1990s, the presence of Brettanomyces in wine became a topic of controversy and debate in the wine community. Some winemakers embraced its complex flavor contributions, while others saw it as a fault that needed to be eliminated. This led to a wide range of opinions and practices regarding the use and control of Brettanomyces in winemaking.
In the early 2000s, the term 'brett' extended beyond the realm of wine and made its way into the craft beer industry. Brewers started experimenting with Brettanomyces yeast strains to create unique and funky flavors in their beers. This marked a revival of interest in the yeast and its potential for adding complexity to fermented beverages.
In recent years, the term 'brett' has gained even more popularity and appreciation among wine and beer enthusiasts. Many consumers seek out wines and beers that showcase the character and complexity brought by Brettanomyces. It has become a recognized element of flavor profiles and has even sparked dedicated festivals and tastings to celebrate its unique contributions.
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