Changes

| [https://www.facebook.com/groups/MilkTheFunk/permalink/1770814702946736/ Overview of a study that showed that 100% ''Brettanomyces'' fermentation had more phenol production than when it was co-fermented with the EC1118 wine strain (maybe due to EC1118 being HCDC+), as well as the gene expression difference in EC1118 when co-fermented with ''B. bruxellensis'' which made it compete harder for oxygen, and slightly increased the ''Brettanomyces'' growth rate in the presence of EC1118. The change in genetic phenotypes of the EC1118 shows that they are involved in interspecies competition between ''S. cerevisiae'' and ''B. bruxellensis.] || Richard Preiss || 07/26/2017

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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1684506781577529/ Bryan of Sui Generis blog and Devin Henry, shares their discovery that White Labs WLP648 Brettanomyces bruxellensis Trois Vrai contains two closely related ''Brettanomyces bruxellensis'' strains, but have two very different flavor profiles and morphologies.] || Bryan || 05/12/2017

| [https://www.facebook.com/groups/MilkTheFunk/permalink/1660708117290729/ Results of an experiment at Blue Owl Brewing that analyzed populations of microbes and acid formation in wort soured from different grain sources.] || Jeff Young || 04/21/2017

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| [https://www.facebook.com/groups/MilkTheFunk/1586643491363859/ A review of the role of glycerol in sour beer, with a few answers and many questions.] || Josh Kauffman || 02/17/2017