The last 2 sours I've picked up have both been gushers. While I didn't lose the whole beer, it was enough to be annoying.
They were Cascade and Prarie Artisian sours FWIW. Is there any point in contacting the brewery as an FYI for them, or is this somewhat common for the style?
Being a Belgian sourhead myself I can assure you this is NOT common for the style, but simply poor fermentation handling. You can have a gusher in a non-brett beer, and then you have an infection. I can understand that, these things happen. But when you have a sour beer gusher something is fundamentally wrong.
Sorry, I have mixed feelings about Prairie. Last year I went to SF in the summer. My first beer was a Prairie brett beer, and it was my first beer in the States that went down the drain. No gusher, simply not tasty.