We've got a couple commercial size batches going right now using the lessons learned in this experiment. They will be sold early 2014 in the Minneapolis area.
In general it seems to be very hit or miss with brett in cider. I can see how people have attempted this is the past and concluded that brett ciders just don't work, however there ARE strains of brett where it really does work!
As I said before, the Brux and the Fantome seems to be crowd favorites. Custer is polarizing, but is quite good. Claussenii is also very good.
Wyeast Lambicus was just not good in cider. In beer, Lambicus is a great strain, but it just doesn't work in cider. You can see where there is a learning curve. What you think you know about the strains just don't apply to ciders.
As I said in the blog post, we only bottled the Drie, Custer, Nanus, Brux, Claussenii, and Fantome batches. Lambicus wasn't good. S. Paradoxus wasn't that good in cider (though I've had some wonderful beers made with it, and go check out what
Brandon Jones is doing with it at Yazoo!). The blend of brett also wasn't very good. In fact, even post fermentation and blending 2 good strains during bottling resulted in an inferior product that the strains individually.
Of the batches we bottled, looking back, I'd say Drie and Nanus weren't worth bottling. They are too watery and are unanimously the least liked.
That being said, this is 1 reference point.