Probably not something I'll plan until next summer at the earliest. I was intrigued by capturing local wild yeast to brew beer, and wanted to see what I could come up with in my area.
From what I understood, the production of alcohol during the fermentation process creates an environment that's not hospitable to pathogens.
...Just a double-check for general health and safety...is that accurate? Even if I brew the foulest, sourest of lambics, no one's gonna get food poisioning, yeast AIDS, beer tumors, etc etc?