I recently had two infinitely different experiences (one good, one bad) with other people trying my 100% Brett fermented beers that I think illustrates the state of Brett beers in the American beer culture.
I'll start with the negative experience: I entered a bottle of my first Brett beer in my homebrew club's Saison competition just to see how it would fair and to get some basic feedback on how to improve it. While the beer was not brewed to be a saison its recipe and specs (aside from the use of just Brett) were just within the low end for all of the BJCP guidelines (gravity/color/bitterness/abv etc…) and I thought the flavor and aroma were not far off particularly because Fantome's line of saisons often have a mildly funky Brett note to them (and occasionally a strong funk).
Well I was dead wrong according to the judges, my beer was panned by all of them as either infected or having a strong acetylaldehyde problem (which I think was just the appley ester that Brett C seems to put out). All four of the judges gave me 21s and 22s. I wasn't expecting to win, but I also thought that my beer was a reasonable entry into the category and that it would at least produce more meaningful comments than "Needs more malt" and "Watch your sanitation" "Would be more appropriate as a Lambic". I am generally not a big fan of competitions for precisely this reason, I think more competitions need to focus on the tastiest beers not the ones that are closest to some Socratic stylistic ideal form.
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Now for the positive story: I was recently involved with a swap over at the BBB for people who brewed a beer with no Saccromyces (Primarily Brett, but a few people added lacto as well). I got to try beers brewed by 7 fantastic brewers who coaxed amazing flavors out of the four major Brett strains. Fresh apples, cherries, spices, tropical fruit and many other unique flavors were on exhibition with almost none of the maligned stereotypical Brett aromas of "goat" "sweat" or barnyard. My Cherry/Wine Mo' Betta Bretta was received quite well, with the common analysis boiling down to cinnamon, cherries, mulled wine etc… There was one comment of fecal… but even that wasn't entirely negative.
Tomme Arthur (of Pizza Port and The Lost Abbey) also receive a bottle from everyone. I got to have a brief chat with him about my beer after going to a tasting/presentation (so many tasty and inspiring beers, and he only brought one of their barrel-aged offerings) he gave at the Brickskeller, he thought that my beer was one of the most interesting of the tasting and seemed to be genuinely intrigued with exactly how I got the flavors I did. It was very rewarding to hear the man who essentially co-created this genera of beer say that my beer had positive characteristics that he had never gotten.
An older gentleman in the crowd during Tomme's speech had some negative words for the use of Brett, however the guy didn't seem to mind the mild Brett character in The Lost Abbey's phenomenal 10 Commandments (originally SPF 8, a big black saison with fresh rosemary, orange peel and port caramelized raisins), Tomme said that it would have more Brett kick in future batches.
I think the point of these two stories is that not every beer-geek has gotten the Brettanomyces education that they need, but that the ones that have are starting to spread the gospel (with the help of a couple fantastic professional brewers). Brewing with Brettanomyces isn't for everyone, but it allows you to create flavors that are impossible to get with traditional brewer's yeast. If you have never made a batch with Brett before I implore you to do so, you might want to avoid entering it in a contest anytime soon though.
