We were kind of just screwin' around with airborne yeast strains in our brewery. We took two different starters with DME in them and put one outside, near the sea in California and by a freeway, and one inside the brewery. We specialize in wild barrel-aged beers that usually turn out nicely tart. Rather then ruining a huge batch of beer, we checked on small starters to see what was happening. We don't separate or dedicate all of our equipment, except for fermentors to our brett beers, so we always have some of our bugs in all of our beers. Our IPAs, porters, and non-bretted saisons just to name a few sale so fast there really is no reason to separate equipment.
Anyway the two yeast starters were pretty sour, comparable to wild yeast strains we had built up from dregs and commercial wild yeast strains. The one outside was nice even though we are near a freeway. I say, just try it, if you don't want to ruin a batch just make a starter and if it tastes good then your beer will probably taste good too.