It's always a bummer to open a beer only to have it gush and/or taste of sour, tart fruits. I usually try to drink at least some of the beers anyway to see how they turned out, though they're usually either bad or create clashing flavors (I get this especially with stouts/porters). I remember the well the horrors of 09AbyssGate. Twice in the past month, though, I've come across infected beers that were at least as good as the original, if not better. The first was an older bottle of Olde Hickory Daniel Boone, which is a bbal brown ale. Fresh it was pretty boring and not much going on. A friend and I cracked a year-old bottle, though, and were greeted by a fairly strong sourness which blended with the bourbon and brown ale aspects very well. Kind of like a bourbon Flanders oud bruin, and far better than the original product. The other was Hardywood Park's Bourbon Grand Cru (a quad). I had it on tap when fresh and it was a solid bbal quad--not too boozy or heavy. The bottle I had the other night shot its cork out once the cage was free, though thankfully didn't gush. What was once a smooth and bourbony quad had become a much lighter, tart, and citrusy quad (like a mellower Bolt Cutter). I don't know if I'd say it was better than the original, but it was at least on par. So are there any other positive infection experiences out there?