It's my understanding that brett would eat the esters usually associated with hefeweizens, not to mention that as a secondary fermenter it would take a long time to ferment out which goes against logic as hefeweizens are known to be better when they're young.
Primary: Irish Red, ESB
Secondary: Crab apple wine, Sour dreg carboy, mead, barleywine
Bottled:Raspberry funk, Blonde, et al.
On deck:Scottish Heavy, IPA, rum oak stout, 100% brett (Cherry stout), Belgian Blonde