it wasn't a sour mash, but thanks for the link.
i'm 99% positive it was taking a slap pack of brett, making a starter with it and then heating it to 160* to pasteurize and then adding that to an already fermented beer to impart the brett flavor onto a beer in a stable condition that you wouldn't have to worry about infections, etc. it was Jamil talking about it and it was like a tangent of another entirely different conversation.
i'll keep digging through old shows ot see if i can find it, but i was really hoping somebody on here would remember too.
i'm almost certain i didn't just dream this up.
Not too sure how making a starter with the brett, then pasteurizing it (basically killing the cells) will impart much flavor to the base beer. I guess it would depend how big the starter is, but then again do you really want to add an oxidized starter to a finished base beer? I don't see how that would work so well. I also don't really see how a small starter would add enough brett flavor/aroma to a finished beer. Not trying to be a downer, just trying to help you think this one through.