Kind of. All our cultured yeasts were once wild. Brewers cultivate their own yeast or use others. The most common way is to keep some after an especially good b

Kind of. All our cultured yeasts were once wild. Brewers cultivate their own yeast or use others. The most common way is to keep some after an especially good batch, and use it until it 'ages' and enough generations of yeast have passed to change the flavor. I actually brewed my second beer this way, saving the yeast from a bottle fermented chimay.