Changes

A lot of the conventional wisdom listed above regarding 100% ''Brettanomyces'' fermentations is anecdotal information in relation to 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. 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 fact that some yeast labs have ''Saccharomyces'' contamination issues in their products complicates the issue. This is only one data point, however, and more data needs to be researched.