you could check with the brewery and see if they will divulge what specific organisms they use, if they know. The best way to go is to get some starter wort prepared (1.030 max gravity here). Get some rubbing alcohol or other 70% or higher alcohol and a flame source.
open the bottle, wipe down the mouth and lip of the bottle with alcohol and flame it off, pour gently all but the last inch or so into your serving glass. then flame the lip again, add about 50 ml of wort and an airlock. let that work for a couple days then add that to 500ml of 1.030-1.040 wort and let that work. that is ready to pitch into a secondary or to be stepped up for a primary pitch.
it won't be the same as the jolly pumpkin bugs anymore but it will be similar.