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[https://ir.library.oregonstate.edu/downloads/gh93h631p Riley Humbert's Bachelors thesis] reported that the ability to hyper attenuate beer in secondary fermentation of ''B. bruxellensis'' is strain dependent with some strains fermenting at a slower rate than others (this was also the case for these strains when primary fermenting wort). The fermentation rate did not correlate to phenol production; for example, one strain that produced the most 4-vinyl phenol and 4 ethyl phenol was one of the slowest fermenters . Humbert also reported that strains of ''B. bruxellensis'' isolated from beer performed better than those isolated from wine, which is in agreement with previous experiments <ref>[https://ir.library.oregonstate.edu/downloads/gh93h631 Riley Humbert for the degree of Honors Baccalaureate of Science in Chemical Engineering presented on May 21, 2021. Title: Performance of Brettanomyces Yeast Strains in Primary and Secondary Beer Fermentations.]</ref>.