Originally Posted by Almighty
I have heard about some interesting and good results with Brett in ciders and wines (search on Babblebelt homebrew forum). I'm not sure about mead. I guess it really depends on your taste. I associate mead with trying to achieve more wine-like flavors. And Brett and other souring bugs are the biggest enemy in that industry.
I actually think of meads as being sweeter and far less tannic/acidic than wines; sour browns a la Supplication are much more "winey" to me. Gueuze has long been called the champagne of the beer world.
The dirty secret in the wine world is that while they claim to hate brett, lots of classic big reds have Brett in them. In recent years, lots of critics are starting to come around to the idea that the "unique French" character of lots of old houses is, in fact, brett activity in their barrels--many of the Bordeauxs (e.g. Chateau Pichon-Lalande) have quite noticeable brett character. http://www.wineloverspage.com/randysworld/brett.phtml
is worth a read.
On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)