I have gotten it a few times as a "free" throw in yeast in kits. I must admit I have not fermented any batches with it, but I have used it as a bottle carbing yeast for high gravity ales and to carbonate my lambic brews that have sat around for a year or longer. Works well for that, but I am just sprinkling a little into each bottle.
Primary #1: Empty #2: Black Currant Wine
Secondary #1: Berry Rhubarb Wine #2: Empty
Kegged: Cascadian Dark Ale
Bottles: Spruced Winter Warmer, Surly Bender clone, Big 50 Barleywine, Framboise Lambic, Dark Belgian Strong, Kicked by a Moose Scotch Ale, Russian Imperial Stout, Sparkling Elderflower Wine, Barolo Wine, On Deck: Orange Pale Ale IV, Hidden Lake Nut Brown, 2H IPA III