About a month ago I made a sour robust porter; a basic porter recipe except I added one gallon of wort I soured with acidulated malt. Earlier today I racked it over from primary to secondary, and decided toinnoculate it with some Brett. This should be a very traditional tasting porter when it's done next autumn. Traditionally porters were aged in oak casks and became "infected" with lacobacillus bacteria and wild brettanomyces yeast. It will be modestly sour, and have a "barnyard" aroma. I tasted the beer when I racked it, and it tastes great. I almost decided to just go straight to bottles and omit the Brett. Hopefully I won't be disappointed next fall.
HERE is my original post if anyone is interested in the recipe.