I was lucky enough to be checking e-mail right when everything came out, so I bought a vial of everything except the Northeastern Abbey.
I'm planning to get everything going quickly. The three Brett blends will get their own quart mason jars, which is what I use to keep all the Brett variants I have, feeding them periodically.
For the Saison/Brettanomyces Blend, Saison Blend, and Wallonian Farmhouse, I'm going to do a 7.5 gallon batch next weekend, doing 2.5 gallons of each.
For the Funktown Pale and Vermont Ale, I'll do a 10-gallon batch of hoppy pale ale next weekend, ultimately kegging the Vermont Ale portion and bottling the Funktown portion.
Very exciting!