This is a short article about making beer with wild yeast found on insects.
There are 2 different groups I know of isolating wild yeast from trees. This is unique, and I was intrigued with the sour producing yeast. We live in interesting times for brewing.
The yeast that supposedly developed a sour beer is suspect. It could have been an impure colony that included LAB or other acid producing bacteria.
You could be right, but this is a microbiology lab at an accredited university, so when they say that they isolated a strain, they probably did so and worked under relatively pure lab conditions. Just look at what Brett can do in terms of “souring” - the real issue to me is who evaluated the beer and how was it evaluated? Sour in what way? What was the pH? And, of course, where can I get this yeast?