Brett will work with the yeast esters and convert them to different flavors. It can also break down and work with other yeast components, hop compounds, residual sugars and even alcohol. It probably won't get super funky but it will get some funk. 3711 is great about drying out a beer so it's often used in saisons bottled with brett since the brett will metabolize but not necessarily produce excess CO2 from metabolizing non-sugar and non-starch food sources. However, it would be wise to bottle in heavy Belgian-style bottles, weizen-style bottles, champagne bottles, or keg, just in case.