This process has a decent description of building a starter for brett (from Orval dregs), a sour mash, blending and stabilizing sour/brett beer for blending to make it safe for bottling.Part 4 has the final recipe for the 1 gallon brett ale and Part 7 has the final recipe for the 4 gallon Belgian brown. You can disregard the recipes given before although it might be helpful to see some alternatives and notes why I changed the recipe over time.
This beer is good. It's slightly caramelly with a good brett flavor. It's slightly one-dimensional but it's been in the bottle for about four months and it's starting to meld into a slightly more interesting beer. It might be a good beer to blend with cherries or raspberries to produce a complex but sweeter fruit beer that might appeal to people who enjoy the flavor of sours without the actual sourness (such as the Lindeman's fruit beers).
Part 3 - brett starter and sour mash
Part 4 - pale brett ale recipe
Part 5 - 1 month update
Part 6 - 2 month update
Part 7 - brown ale recipe
Part 8 - blending
Part 9 - first tasting