The Brett of Cochonette

This spring I isolated yeast from Cochonette, an amber beer brewed by Brasserie à vapeur. I noticed, when drinking the beer, that there was something funky going on. Not surprisingly, because brasserie à vapeur is an artisanal brewery and their brewing technique is much lika it was 100 years ago. So, yeasterday I was refreshing my yeast bank and came across the vial of Cochonette yeast. I still wasn't sure what caused the funky sourness in the beer (lactic acid bacteria, brett?) so I decided to have a look under the microscope. I haven't been able to take pictures yet, but from the look of it, this beer was heavily "infected" with brettanomyces. Looks like I will have to isolate single colonies... Oh well, that just increases my yeast bank with one more strain: the Brett of Cochonette!

Edit 21/7: Picture!

The small round cells are Saccharomyces, the smaller and slimmer ones the Brett. As I said, more Brett then Saccharomyces...