My apologies for the typically crappy pictures.
One thing I noticed immediately is that the beer is slightly more turbid than you would expect a beer that has been sitting in a fermenter for two months. It has a very typical pale ale smell mixed with very noticeable lacto sourness and something funky in there, which is probably from the brett. It is a musty, pineapple-y smell. The aroma is very strong. I could smell it from half way across the kitchen.
Flavor wise it is very interesting. The first taste is a sweet-sour flavor, followed by some of the musty, pineapple for a second before it is overtaken by the soft lacto sourness with a finishing touch of a very acrid, vinegar-like bitterness. It's very dry tasting, almost like a white wine. What's interesting is that even though it is well hopped, there is very hop flavor or aroma. Also, although I didn't add a lot of oak, there is definitely no prominent oak character. It lacks the complexity normally associated with sours (even Petrus Oud Bruin) but I think some of that is the result of the grain bill for the pale ale being 95% pale malt. Once it gets mixed into the sweet brown ale I suspect the Belgian ale esters and specialty malts will add a lot of complexity to the flavor.
Although I was hoping for a little more brett character, I am really happy with where this is for being two months in. I guess I will see if introducing some oxygen during the sample removal process will affect the beer.
I am getting more and more excited about this beer. The more I think about it the more I want the next oud bruin to be a full brown ale sour mashed (to get lacto character) and then pitched with Hot Carl for more brett flavors.