The trouble with serious writing is it's bloody hard work. I've been doing some serious writing on Brettanomyces of late and it's been a painfully slow process grinding out the words. Still, I have found some fascinating facts.
Whilst looking into the Brettanomyces flavour wheel I came across some slides of a study into whether the flavours produced by 83 strains of Brett. were thought to have a positive or negative effect on wine. No admittedly Brett. has a worse effect on the flavour of wine than it does beer* but the study highlights a problem of brewing with Brettanomyces: a lot of the flavours it can produce don't taste very good.