I dunno about that one. Here is an email from Ken Andrews the resident microbioligist at tiny Bristol Brewing in Colorado Springs on their experiments with spontaenous fermentation and lambic styles. I tried the sour wheat and it was amazing and complex, very very true to style. He's been isolating wild yeast from Cheyenne canyon raspberries.
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Glad to be able to share the excitement of what we have been doing in our S & B series of beers. We have eight such beers including 1) Oud Bruin, 2) Aged Pale, 3) Flander's Red, 4) Strong Dark, 5) Grand Cru', 6) Sour Wheat, 7) Aged IPA & 8) Cuvee' Special. All hand crafted in individual oak barrels, aged at least six months (some two to three years), gravity fed, hand packaged, keg Krausened during a secondary fermentation (lactic acid bacteria) and naturally carbonated. A few have been transferred to bottles, but most are still in the oak barrels they were created in.
To produce these beers, I took the microbes isolated from the Cheyenne Canyon fruit and created a cocktail of wild yeast (4 - 6 strains) and lactic acid bacteria (6 - 8 strains) with which we inoculated the oak barrels. Once a boil of these microbes had formed on the inside barrel surface, we added various mixtures of uncorroborated beers (brewing yeast fermented) to these barrels and let the wild yeast and lactic do their thing! Honey is added at regular intervals to stimulate Peddiococcus growth. With this style, long aging times result in important taste changes, so storing bottles for long times and tasting at a later date can be fun.
As to tasting any of these beers. We have one tap dedicated to S & B and we do very limited (one or two days) releases of each type. There is a legion of beer geeks who consume these beers ardently and none of the beers lasts too long. Nothing is on tap currently. However, I can think of two possible strategies 1) follow the events at Bristol brewing on our web site and any S & B releases will be detailed and make sure you are in the tasting room when the beer is released or 2) working with the brew house staff we can schedule a day/time when you will be at the brewery and we can arrange a tour and a special tasting independent of what's on tap. I'll double check this with our brewers, but I think it would be ok
You only hear of New Belgium because they market the heck out of their products on a national scale and we aren't near that stage of development yet, We will be some day I believe. Let me know if you want to visit BBC-
Cheers-
Ken.