I just popped the first bottle of the Belgian I brewed earlier this year. This one is the best ever, probably because I did this with just the basic ingredients, including Trappist yeast, and used a starter both for the initial fermentation and conditioning. I’ll be doing this again very soon!
Yes sometimes the basic recipe Is the way to go!
A good starter is, IMHO, a necessity.
Reason being, even if the brew gets a minor infection, the yeast will kick it’s bacterial butt!
I think fungi tend to produce anti-bacterial substances. They got penicillin from some kind of mold.
I read that of the estimated 10,000,000 species on Earth, probably half, or 5,000,000 are fungi!