I've been meaning for some time to boil up some DME into about a 1.040 wort, and then pour it into several sanitized mason jars. Cap them then take them around to several locations, open them up, and let them sit for a day. Then bring them back home and see if they ferment. If so, I might be able to use the yeast in a beer. I imagine you could capture some of the essence or character of a location by harvesting the yeast present in the area. For instance, I imagine yeast captured in a meadow would give floral, perhaps grassy aromas. Yeast from deep in the woods my lend an earthy, woody character. Yeast from a farm or barn might be kind of funky and yeast from an orchard fruity. I'm not sure how well this theory will hold up, but it would be fun to try.