Apologies if this is in the wrong section.
My PI is looking for lambics from which we can recover the bacteria for educational purposes. We're hoping to do some 16S sequencing on them and identify the species for a food fermentations class he teaches.
A year or two ago, we attempted this with Lindemans and had no luck. I'm not certain if they have a pasteurization step in their process, if the bacteria were simply dead, or if it was something wrong with the class' process or media choice. (We did some of the steps with anaerobic plates and MRS media, as I recall.)
I would appreciate any suggestions for varieties of lambics that would be available or could be shipped to my department at Purdue in Indiana. (We have a liquor license, though I don't know the details of it.) Ideally, these would be actual open-fermented products, not recreations of them.
Thanks in advance!