"Bastards" is my first reaction. When I buy yeast or bacteria I expect what I'm buying is what is marked on the label. If Lance is going to market something he better know what he is marketing and label it appropriately.
With that said, we did a mixed fermentation ( well I thought we did a mixed fermentation) with a barrel brew we just kegged up. We used a Biere de Garde strain from BSI in primary then moved the beer to the barrel. We then pitched 4 vials of WLP644 Trois and let the beer age for a year in the barrel. We did get some more points from what we thought came from WLP644. I have the feeling that some of these tropical notes came from WLP644. Maybe I'm wrong about that. Maybe those extra points we gained in barrel came from bacteria that already lives in there.
I'm not going to use WLP644 Trois for this Brett IpA we have planned. Not until Chris and Neva post their findings. At this time I feel its a good chance what we are not making a 100% Brett IpA.
Thanks for sharing Drez. What is everyone's thoughts on this?