Long story short, my wife is now making kombucha. After reading up on how to do it, and then teaching her, I got to thinking that it sounds like it's the good kind of bacteria that make this stuff, so why wouldn't it work on wort. I want to do a brown berliner weisse in the near future, and now I'm wondering if I could just use this to get the sour. I believe this culture is a mixture of wild yeast and bacteria, so I'm wondering if that would help with the complaint about BWs being a bit one dimensional on the sour notes.
What do you guys think? Anybody done this before?
What do you guys think? Anybody done this before?