I'm thinking of brewing the Saison d'Hiver Infernal this year for my father's day brew (to be aged and opened in the winter). I just recently had Boulevard Brewing Co.'s Saison Brett - a saison with added funkiness, that I loved.
Now, I realize that the d'Hiver is an extreme brew (I do a high gravity every year for winter, usually an imperial stout or barleywine), and that it is quite a bit darker than a "run-of-the-mill" saison. However, I was hoping for feedback on the possibility of throwing some lacto or brett bacteria on on it (and which one?).
Has anyone made the d'Hiver Infernal and have any general tips for this brew? What about a similar beer with some sour kick? With a beer this large, when would be a good time to add the bacteria? Is the bacteria even a good idea - I've only had lighter-bodied sour beers before and can't really imagine a big-brew with funkiness?