Just listened to the latest podcast and thought it would be cool to devote a thread to sharing session beer ideas.
The idea I had while listening was a Brittish Mild with Brettanomyces (seems appropriate given the origin of the name "Brittian-omyces"). I love a really good Brittish mild that brings a strong malt character accented by hops and yeast esters. In my head I would add the element of funk and perhaps additional fruity esters through the addition of Brettanomyces. I don't think any sourness would be good here so I would be looking to avoid bacteria. The other thing I would want to avoid would be the Brett drying out the beer too much and being left with a thin finished product, it seems like more protein would be the way to go with this. I am also thinking that a 100% Brett fermentation would probably be the way to go to complete fermentation quicker and eliminate the need for a secondary fermentation.
I would love to hear any critiques or things I am not considering along with your own session beer ideas.