Sadly it was not to be as, not unreasonably, he was after some money towards his costs and the boss wasn't keen as we didn't have any. But on the plus side I was emailed some instructions for how Courage Imperial Russian Stout was made.
It's fascinating stuff looking at an old brewing record, quarters of malt and lbs of alpha, black malt added to the copper and best of all, handwritten on the last page "when primary ferm ends add Brettanomyces".
When I read about Colne Spring Ale I was more excited than you would believe to see that a British brewer had used Brettanomyces up until 1970. Now seeing that a beer I had actually drunk in the 90s had had Brett in it I was overjoyed. This means that I am part of a continuous tradition of drinking British beers made with Brett.
As I had a culture of Brettanomyces claussenii to hand I had to give making it a go on the nano-brewery pilot plant at work. I followed the instructions as best I could, even adding malt to the copper, and giving the Brett a good while to do its work. I was very pleased with the result so I'm going to make this one again, on the main brewing kit this time.