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.

-------------

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.