Anyone have experience making a beer using sourdough starter

[B-Town Brewer]

I have a nice and slightly sour sourdough starter that I made for making bread. I am interested in using it or the yeast from it to make a sour beer. I don't know what yeast or bacteria it has in it. It all came from that crystal clear (joke) Bakersfield air. I don't know if the starter could be used as is or should the yeast be seperated from the flour. If any one has any thoughts on this I would appreciate it. I have not found much info on this so far.

[Bugeater]

If I remember right, most of the bacteria in a sourdough starter is lactobacillus. This is what gives it and the bread it makes that tart taste.

If I were going to use it, I would make a low gravity wheat beer (1.035) and ferment with something like 1007 or some clean yeast like 1056 or 001 or even Nottingham. Once it's fermented out add some of the sourdough starter and let that go for a couple weeks. This should make something approaching a berliner weisse.

Wayne
Bugeater Brewing Company

[B-Town Brewer]

That sounds like a great idea. Thanks!