Ok, so I have to pass this along. It may not fit a BJCP category precisely, but I brewed a simple beer that tastes good and hit my expectations right on. I brewed a dry stout and pulled about a pint and a half of the wort and inoculated it with White Labs Roselaere blend. The main batch was just fermented with Nottingham. After about 3 weeks, I heated the Roselaere to 150F to kill the bugs and racked it to a keg. Then I racked the main batch into the keg, cold crashed and carbed it for a Club sampling night of beer and food pairings- I paired it with Holiday sugar cookies.
Just sayin - it was freakin awesome. The dry stout with the slight Brett dry horseyness really made a great contrast with the cookies. Quite the treat, indeed. You may want to give this a try for your holiday guests. It probably approximates the old barrel fermented stouts of yesteryear. If not, it makes a really tasty brew combo anyway.
Cheers!