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==Beer and Wine Hybrids==
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1392709617423915/ Barrel fermented porter with 100 lbs of Cabernet Sauvignon grapes with stems, fermented with red wine yeast (BM45) and B. bruxellensis by Dara Rae on MTF.] More tips on using ''Brettanomyces'' in wine from Dara Rae [https://www.facebook.com/groups/MilkTheFunk/permalink/1600562803305261/ here] and [https://www.facebook.com/groups/MilkTheFunk/permalink/1146730852021794/ 100% fermented B. claussenii wine from Malvasia, Petite Manseng and Viognier grapes].
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1819173978110808/ Using northern climate cold hardy varietals with a lot of malic acid (Frontenac, Frontenac gris, etc.), and selecting bacteria for malolactic fermentation.]
Threads on using wine pumace:
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1819582744736598/ Advice on adding pomage to a beer, as well as must.]
==Comparisons to Mixed Fermentation Beer==