I've had some experiments from a local micro that have used
"cultivated" wild yeast. They have a staff microbiologist who
cultivated 7 wild yeast isolates from wild raspberries growing in
Cheyenne Canyon Colorado. They didn't ferment out their beers with the
yeast but rather innoculated finished conventional beers with honey and
the wild yeast isolates.

The results have been good to phenominal IMO. At the merely good side
the beers have been slightly lactic but rather one-dimensional and
sometimes "Orvallish". On the phenominal side they made a "sour wheat"
that went through the entire sweet-tart profile I haven't tasted the
like of since I had Cantillon Iris on tap.

_Randal