One of those beers was a Old Ale with Brett C, something the English traditionally called a stock ale. This is the sort of beer that is perfect for blending; it has big complex flavors, but not the amount of sweetness you'd expect from a strong English ale. Historically this blending was done to order by a publican, but there are still a couple of bottled blends available like Olde Suffolk from Greene King (I wish they bottled the funky "5X" portion, 12% ABV, two-year in oak).
Funky Old Ale
Appearance – Deep brown with a wonderful clear garnet highlight when held to the light. A hard pour produces an inch of head that fights to maintain verticality, but steadily sinks to a light-tan ring over five minutes.
Smell – Vinous, port-like, slightly dusty/musty, just a hint of toasty malt (or is that oak?). Certainly smells like an English strong ale rather than anything from Belgium, despite the Brett (the claussenii strain was originally isolated from a stock ale). As it warms there is a slight alcoholic sharpness to the nose.
Taste – The dank cellar quality comes through stronger in the flavor than it did in the aroma, but it is still backed up by some of that aged-wine character. Not much bitterness remains after the years, but it doesn't take much to balance the small amount of residual sweetness. The finish is short, almost abrupt. As the beer warms the flavor becomes spicy from a combination of the oak and alcohol.
Mouthfeel – The body is a bit thin. For a big beer like this a thick creamy body would have been nice, but it isn't unpleasant as is. The medium-low carbonation is perfect, glad the Brett was finished when I bottled.
Drinkability & Notes – Too easy to drink, the lack of body means that the flavor doesn't linger to reveal all of its complexity. Certainly a beer that is built for blending with a fresh/sweet ale, something I may try out with one of the last few bottles.