Inland Island Saison/Brett Blend INIS1S2B

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Anyone out there have experience with this blend. I picked up some out of date vials, only to find nothing on Inland Island's website about characteristics of this stuff. From the product number, I am guessing that it is 1 sacch and 2 brett strains, but what sacch and what bretts? They (Inland Island) are reported to have Chad Yakobson's house brett, which would be super dope.

Should I ferment it warm or cool? What kind of attenuation can I expect? Flavor profiles?
 
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