For the Brett, either use as a primary or a secondary yeast:
As a secondary yeast, just straight pitch into a beer after racking to secondary and leave for a year. Will give you lots of rustic flavors. An Old Ale, Porter, or Saison would do well. You will get a great complex beer.
As a primary yeast. Treat just like regular yeast. You will need to make a big starter (straight pitching will not do it). And ensure you aerate well. Most fermentation should be done in a week, but you should leave it another month to finish off (it will keep working slowly). There will be no Rustic flavors, just great fruity flavors. A simple Saison recipe is great for this (Pilsner or Pale Malt, a small amount of wheat, mash low, and hop to about 25 IBUs).