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A lot of the conventional wisdom listed above regarding 100% ''Brettanomyces'' fermentations is anecdotal information derived from Trois fermentations. As explained above, Trois is not actually ''Brettanomyces'', and so conventional wisdom regarding 100% ''Brettanomyces'' beers has been brought into question. One particular area of question is the conventional wisdom that ''Brettanomyces'' requires phenols from POF+ ''Saccharomyces'' strains in order to convert 4-vinyl phenols into 4-ethyl phenols, and that 100% ''Brettanomyces'' fermentations are therefore "less funky".
There is surprisingly little data to back this idea up outside of the anecdotal information gathered from brewers fermenting with 100% Trois, which was once thought to be ''Brettanomyces'' <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1226859710675574/?comment_id=1226864927341719&reply_comment_id=1226949030666642&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Lance Shaner on MTF. 02/05/2016.]</ref>. One controlled experiment by [[Brettanomyces_secondary_fermentation_experiment|Lance Shaner of Omega Yeast Labs and Richard Preiss of Escarpment Labs]] showed that the levels of 4-ethyl guaiacol and 4-ethyl phenol produced by ''Brettanomyces'' did not depend on the amount of their 4-vinyl precursors, suggesting that ''Brettanomyces'' is capable of producing 4EP and 4EG ''de novo'' (without being dependent on precursors produced by ''Saccharomyces''). In addition to this, the possibility that brewers and even some yeast labs have ''Saccharomyces'' contamination issues in their ''Brettanomyces'' products complicates the issue. This is only one data point, however, and more data needs to be researched.
A study <ref name="Tyrawa_2017">[https://www.facebook.com/groups/MilkTheFunk/permalink/1285391951489016/ "Funky can be Great: Brettanomyces bruxellensis Beer Fermentations" (poster for study). Caroline Tyrawa, Richard Preiss, and George van der Merwe. 2017.] </ref> conducted by Caroline Tyrawa and Richard Preiss measured, among other things, the 4-ethyl guaiacol in 100% ''Brettanomyces bruxellensis''. It shows significant levels of 4-ethyl guaiacol in wort fermented by various strains of the before-mentioned yeast. A somewhat speculative conclusion of this might be that the high ester levels of 100% ''Brettanomyces'' fermented beers might mask the funk (4-ethyl guaiacol, 4-ethyl phenol, etc) produced. As esters tend to be chemically unstable (ref?) the fruity character of a ''Brettanomyces'' beer will fade over time allowing the funk a more prominent role. This is also supported by a study that looked at 4-ethyl phenol and 4-ethyl guiacol levels in one strain of ''B. bruxellensis'' when fermented alone and when co-fermented with a wine strain (EC1118); they found that there were about 20% more phenols in the 100% ''B. bruxellensis'' fermentation than there were when the ''B. bruxellensis'' was co-fermented with EC1118 (this might have been because the wine strain uesd, EC1118, can metabolize hydrocinnamic precursors differently and reduce the 4-vinyl levels <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1770814702946736/ Richard Preiss. Statements about the Kosel et al. study. Milk The Funk Facebook gruop. 07/26/2017.]</ref>) <ref>[https://academic.oup.com/femsyr/article-abstract/17/4/fox018/3867021/The-influence-of-Dekkera-bruxellensis-on-the?redirectedFrom=fulltext The influence of Dekkera bruxellensis on the transcriptome of Saccharomyces cerevisiae and on the aromatic profile of synthetic wine must. Janez Kose, Neža Čade, Dorit Schulle, Laura Carret, Ricardo Franco-Duarte Peter Raspor. 2017.]</ref>.