I know it's a little early to be drinking but I didn't post this last night so I'm starting the July thread. This is an Old Ale I brewed in 2010, aged in a corny and first tapped in 2011. I only drank it occasionally so in 2012 I bottled the remaining keg to free up space. It drank well in the bottles for awhile but eventually developed some diacetyl. In 2014 when the levels got to be undrinkable I opened the remaining bottles and added brett to see if that would help. Well here it is in 2016 and I cracked one open. And I can say it worked tremendously well. The diacetyl is gone and the beer has developed a very deep and complex sherry/port flavor. I was expecting some brett character but there seems to be none. It's almost like drinking a sherry it tastes so much like it. I only had a few bottles to doctor so this is a very rare product in my cellar. I think I'll save one for this coming winter.