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In article . com>,
says...
> 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.

Pretty interesting - I do know a mycologist who works in a related are
of research as I do who isolated strains of "blue stain fungi"
associated with bark beetles (don't ask) and made experimental beers
with them.

I didn't get a chance to taste any of them, but I was told that some, at
least, turned out quite well.

Note that this is *very* different than simply exposing wort to
atmospheric critters (where I suspect you get a yeast/bacteria mix).

--
Bill