Olde Suffolk is an interesting beer, it is blend of a strong barrel aged beer with a bit of funk (we should start a petition to get them to start selling this like Petrus does with the sour pale, part of their oud bruin blend), and a younger fresh malty beer. It is pasteurized so the funk from the older beer doesn't affect the younger part of the blend.
I'd think if you brewed something like this: http://www.themadfermentationist.com/2007/08/funky-old-ale-1st-tasting.html and gave it a year to age, you'd be close to the old portion. You'd have to fine it with gelatin, crash chill, and add 1 campden tablet per gallon to kill the Brett. Then just brew a sweetish English brown and blend them to taste (probably something like 1:2 old to young).
Alternatively you could start the beer closer to 1.060 and just kill the Brett with the gelatin/campden move when it hits the flavor/sweetness you want.