I just poured my first pint from my keg yesterday. This was a pumpkin beer base with Vienna, Munich, melanoidin, medium crystal, and flaked barley. I hit around 15 IBU. Including three 29 oz cans of pumpkin, I also aged this beer on cinnamon, nutmeg, and American oak cubes soaked in dark rum. As for the yeast, I mostly get straight-forward, mouth-puckering lacto sourness. This is the most lactic beer I have ever made. There is mild funk on the nose and some apple/pear flavors at the finish, but this is mostly spice and lacto. The ethyl acetate flavors and aromas were super strong out of primary (bordering on nail polish remover-like), but the rum helped to cancel out the ethyl acetate. Sadly, this also cancelled the funky aromas that were originally in this beer.
My opinions on this blend are mixed. For one, it did produce a very sour beer in about 2.5 months, but it lacks the complexity that comes from a long, slow fermentation. Furthermore, the oxygenating seemed to do more harm than good, as I only oxygenated mine twice for 20 seconds at a time and i still got nail polish remover smells and flavors. I think next time, given the opportunity, I would opt for the Roselare blend and just wait the necessary 12-15 months for my beer.