The use of Brettanomyces yeasts for producing beers with distinctive aromas and flavours has recently attracted increased attention, in particular with two species: B. bruxellensis and B. anomalus. Colomer, et al. assessed the population and genetic diversity of 84 Brettanomyces yeast species isolated from different fermentation sources across various locations and identified a phenolic off-flavour negative B. anomalus strain that produced no 4-EP, minimal 4-EG and no detectable amounts of the intermediates 4-vinyl phenol (4-VP) or 4-vinyl guaiacol (4-VG). The B. anomalous strain is, therefore, a promising strain for the production of beers with characteristic 'Brett" flavours but without overwhelming phenolic off-flavours.