[it's probably better to post this on rec.crafts.brewing, but anyway...]

In article > ,
says...
> Not living in the right valley in Europe, I still find the idea of using
> wild yeast interesting. Has anyone tried this (deliberately)

Not deliberately...

> and if so what were the results?

Pretty disgusting!

You'll find that very few wild yeasts make a palatable beer. By all
means, go ahead and try it, but typically you wind up with something
unpleasantly phenolic that is best used as slug bait.

The wild yeasts predominant in my area produce a very funky, unpleasant
clove-like character with a sourness that is not clean. Nothing like a
pleasant Belgian yeast strain or yeast/bacterial fermentation common to
some belgian ales.

This is in contrast to wild yeast fermentation of apples for cider - for
some reason that works quite nicely here.

--
Bill