Commercial Beer "infected" with Brett?

[RedBeard]

Ok, so thursday night my friend and I were brewing a beer for the party we're throwing for the Louisville vs Kentucky football game, and we decided to crack open a few commercial beers we had laying around. He had a Dogzilla Black IPA 750, so we cracked it open first. I poured his glass and handed it to him, but while I was pouring I smelled the very distinct and familiar smell of funk, and the carbonation was pretty excessive. I had to look at the bottle again to make sure I hadn't grabbed some dark sour beer on mistake. But no, I had poured the black IPA for sure. I poured my glass, smelled it, and i'll be damned if it didn't smell like straight fruity, funky brett with a hint of citrusy hops in the background. Tasted it, and there is no doubt there was some acidity there from something other than traditional brewers yeast. I actually liked it, and drank it pretty quickly, but I couldn't find any indication on the bottle or from commercial descriptions that it was intended.

I just searched through reviews of it, and spread throughout the reviews there are random accounts of "strange smells and flavors that I can't put my finger on" and one that said they got aggressive brett notes in the aroma and flavor. Any of you guys ever had (or actually even liked) an unintentionally funky commercial beer?

[RedBeard]

[Common]

I had a year old Anderson Valley Winter Solstice that was definitely infected, but it was awesome. I feel like I've had a couple others but don't recall. A lot of beer tastings I don't recall everything.

[RedBeard]

Funny how that happens, not remembering

[chowman]

Had a Dixie Voodoo Lager a few years ago that had a great Brett infection, went very nicely with a piece of chocolate cake. If you ever visit that brewery, you'll see that any of their products older than six months has a pretty good chance of being an unwitting Belgian sour.

[Lerxst]

I've had more than my share.....brewing beer isn't stamping out widgets (though in some cases its pretty close) and things can go wrong. For a small struggling brewery, dumping an entire batch can be a financial disaster. I'd also imagine that maintaining QA when you're fighting to barely meet demand can be difficult too. Once the beer leaves the shipping dock, how it get handled is out of the bewery's control too.

[ohiobrewtus]

I've had plenty of homebrews like that (including my own), but never a commercial beer.