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added Thomas Hübbe info
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 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>[https://www.facebook.com/groups/MilkTheFunk/1285391944822350/=fb_ctreasearch1 Some new data on 100% ''Brett B. brux '' fermentation and sugar utilization]</ref> conducted by Caroline Tyrawa and Richard Preiss measured, amongst other things, the 4-ethyl guaiacol in 100% ''Brettanomyces bruxellensis''. It shows clear 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. Thomas Hübbe's masters thesis also supports the hypothesis that ''Brettanomyces'' produces more esters other than ethyl acetate when it is not co-fermented with ''S. cerevisiae''. Although below threshold, the esters ethyl caprylate, ethyl caprate, ethyl dodecanoate, and ethyl tetradecanoate were significantly lower when ''Brettanomyces'' was co-fermented with ''S. cerevisiae'' and ''Lactobacillus'' than when it was fermented with only ''Lactobacillus''. Ethyl acetate (still under threshold levels) was higher when ''Brettanomyces'' was fermented with ''Lactobacillus'' but without ''S. cerevisiae'', and significantly higher when it was fermented with both ''Lactobacillus'' and ''S. cerevisiae'' <ref name="Hubbe">[https://lookaside.fbsbx.com/file/Final%20work%202%20-%20Thomas%20H%C3%BCbbe.pdf?token=AWyH17JH23uJ-wby5L7bZBZ-_G9EbxFbtNZhoHdq9nFQXDyOlNW66kYos4cpt_oOzIGzmllGYexkcE6o3bESICERaG8rSM4SruxzJVAaDb7UaoeAfVvLY_7uNezyeiynjnVG1T1zYyf-Zl4f2E6NwyOIX0y9hlh78XXVWFGHZySDEA Effect of mixed cultures on microbiological development in Berliner Weisse (master thesis). Thomas Hübbe. 2016.]</ref>. This seems to support the idea that, with the exception of the ester ethyl acetate, 100% Brettanomyces fermentations are not necessarily less phenolic, but that they are more fruity (although phenols were not measured in Hübbe's study) <ref>[https://www.facebook.com/groups/MilkTheFunk/1407620505932826/?comment_id=1407723619255848&comment_tracking=%7B%22tn%22%3A%22R8%22%7D Comments by Richard Preiss regarding Thomas Hübbe's masters thesis. 09/15/2016.]</ref>.
==See Also==