“Among the early commercial adopters of wild beer were the Cottonwood Brewery of Boone, North Carolina, and Joe’s Brewery of Champaign, Illinois. Brewer John Isenhour gained a “cult status” for his production of beers with a lambic profile in the mid-1990s using wild yeast and bacteria that he kept active at various stages of the lambic fermentation cycle. John quite successfully marketed the “Lambic” to his rather conservative clientele in this central Illinois college town as “Belgian lemonade.” BeerBrewingLambic Author:Jeff Sparrow