Ah yes, this is quite like an early beer style. A naturally fermented brew with open air fermentation. Much like early man would have made at the very dawn of civilization. A remarkable experience. Do bring something else next time please.
I have to add. The first brew I ever made was done using 15 year old canned malt extract and dry yeast packets that was kept at room temp for over 15 years as well. I didn't know better at the time. Remarkably, it fermented just fine (in a room at 82F). The result was a beer that escapes definition. It wasn't infected, per say. But it tasted like a color of green that only exists in the world of Tolkien's Orc colonies. Aging it did not help it in the least. It didn't help that I over carbed it and stored it in green glass bottles in straight daylight either. It wasn't really beer. It was it's own thing. And I'm certain that Tolkien's Orcs would have been the only creatures that could enjoy them. I wish I still had one now. It would be a great example of the worst beer ever made that didn't suffer an infection. It was almost as bad as a 2 year old bottle of Newcastle Founders Ale. Almost.