It'd be an english yeast with a brett strain I just don't know the specifics. Possibly try a WLP023 and brett C? I don't know for sure I'm just thinking outloud.
Use any English strain (well any American if that's all you have), and then use Brett B. Both Wyeast and White Labs have Brett B. You can add them both to the primary, or ferment with the sacc and then add the Brett to the secondary.