The first show covers making beer with bread yeast and with bread in it, kombucha culture, and Brettanomyces in the secondary. The second episode (recorded at the same time, but being posted next week) will cover brewing 100% Brett beers. It was lots of fun, and I think at least somewhat informative for anyone looking to make something that will really surprise their beer nerd friends.
Feel free to send any comments or questions my way, I haven't heard the second episode yet, but I can only imagine how unclear some of the information may have become after the amount of "sampling" that we did.
Neo Kvass: Split batch with WY1056 and Red Star Bread Yeast
Kombucha Flanders Red: Super Sour
Traditional Flanders Red: Using the Wyeast Roeselare Blend
Cherry Bourbon Brett Dark Belgian Strong: Everything but the Kitchen Sink
Brett C Mini-Saison: No aeration, hot ferment
Brett A Mini- Saison: No aeration, hot ferment
Brett C Mo' Betta Bretta: Aeration, cool ferment
Brett A Mo' Betta Bretta: Aeration, cool ferment. Plain, and Cherry/Pinot Noir