Current bottle inventory

Red Ale:
Bottled 22 Feb 09.
2 bottles. Reserved for 3 or 6 month tasting.
Party Pig, equiv. to 24 bottles, has been consumed

Palace Bitter:
Bottled 10-Mar-09.
4 bottles. Reserved for tasting at 3 and 6 months, or more.
Party Pig, equiv. to 24 bottles, has been consumed

Cumbrian Double Brown Ale:
Bottled 10-Apr-09
11 bottles. Reserved 4 bottles for tasting at 3 and 6 months.
Party Pig, equiv. to 24 bottles, has been consumed

The Inn Keeper:
Bottled: 30-April-09.
18 bottles. Must reserve 4 for 3 and 6 mo. tasting
Party Pig in the fridge, ~ 8 bottle equiv. remaining

XX Ale:
Primary fermentation since Sunday, 10-May-09.

Oud Bruin de Table:
Primary fermentation: started Wednesday, 27-May-09. Inoculated, I mean pitched, with a starter culture from Wyeast Activator of #1028, London Ale Yeast?.
Secondary fermentation: rack tonight, 05-Jun-09 and pitch with starter culture of Wyeast #3763, Roesalare blend.

3763 Roeselare Ale Blend VSS Apr-June 2009. A blend of lambic cultures including lactic bacteria. Produces beers with a complex, earthy profile and distinct pie cherry sourness from a Brettanomyces culture. Aging for up to 18 months is required for full flavor profile and acidity to develop. Will produce a very dry profile due to super-attenuative nature of mixed cultures Apparent attenuation: 80-plus%. Flocculation: variable. Optimum temp: 65°-85° F

Rodenbach Flanders sour ale

I bought some of this at the only local beer-seller that carries a significant number of Belgian ales -- Sunseed Coop (a 'health-food' coop). It was a wonderful drink for my sour-taste loving palate. As one of the textbook descriptions of Belgian sour ales mentions, they are not so much sour as they are refreshingly tart, quenchingly drinkable (or was the term 'quaffable' used instead?).
Because the 22 oz. brew cost in the neighborhood of $8.00 USD, I've decided to try to brew some of my own at home. But this stuff apparently takes a long time to mature, as much as 12 - 18 months. It can be drunk earlier, but it isn't as sour / tart as one that is conditioned longer.

References - Wild Yeast.
Lambic website
Rodenbach website

Experiment to replace Roseleare yeast from Wyeast, as it is a Limited Edition that is only available now, from Apr - Jun, 2009! Write to them to ask how often it might be available, as I would like to blend different ages, i.e., three year old (and/or two year old and/or 1 year old ) with 'freshly brewed or young Oud Bruin or Flanders sour brown ale.