Question: Where is a type of beer that uses a process similar to American wild ale brewed?

Context articles: White House Honey Ale
Heady Topper
Lambic
Heavy Seas Beer
Cuirm
American wild ale
Flanders red ale
Cock ale
Kentucky common beer
Rogue Beard Beer

White House Honey Ale is the first beer known to have been brewed in the White House.
 The process began in January 2011 at the request of President Barack Obama who purchased the homebrewing kit using his personal funds.
 s of 2012 , three styles have been brewed in addition to Honey Ale: White House Honey Blonde Ale, White House Honey Porter and White House Honey Brown.
Heady Topper is a double India Pale Ale brewed by The Alchemist in Stowe, VT.
 It is unfiltered and contains 8% ABV, with hints of citrus flavors.
 Unpasteurized, it is kept refrigerated by authorized retailers until point of sale.
 As of December, 2015, it was rated the fifth best beer in the world by Beer Advocate, and has been described as "a complex web of genius."
 Sold only in limited production, it sells out within seconds or minutes of being released.
 As of the beginning of 2013, production was 1200 cases a week with plans to expand to 1800 during the following summer.
 Heady Topper is well known throughout New England, even by people who have never had the opportunity to drink it.
 It is common for people to travel long distances in an attempt to obtain the beer from retail establishments in Vermont.
 Most establishments have a limit of two four-packs per customer, including the brewery itself.
 The beer is sometimes referred to as "The Heady" by regular followers of The Alchemist brewery.
Lambic is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels and in Brussels itself at the Cantillon Brewery.
 Lambic beers include gueuze and kriek lambic.
 Lambic differs from most other beers in that it is fermented through exposure to wild yeasts and bacteria native to the Zenne valley, as opposed to exposure to carefully cultivated strains of brewer's yeast.
 This process gives the beer its distinctive flavour: dry, vinous, and cidery, usually with a sour aftertaste.
Heavy Seas Beer is brewed by Clipper City Brewing Company, in Baltimore, Maryland.
 The brewery was established by Hugh Sisson in 1995.
 Previously, Sisson operated Maryland's first brewpub, Sisson's.
 In 2010, the brewery rebranded.
 While the name of the company remains Clipper City Brewing Company, all of its beer falls under the Heavy Seas brand.
 Heavy Seas hosts tours on most weekends.
 It is located at 4615 Hollins Ferry Road, Suite B, in the Halethorpe section of Baltimore.
 Heavy Seas currently offers a variety of beer styles in approx. 18 states within the United States.
 Several Heavy Seas beers have been awarded and include the following: Cutlass Amber Lager (a repeat medal winner at the Great American Beer Festival from 2006-2010, bronze medal winner at the 2010 World Beer Cup and silver medal winner at the 2012 World Beer Cup as Heavy Seas Märzen), Powder Monkey Pale Ale (silver medal winner at the 2008 Great American Beer Festival and bronze medal winner at the 2010 World Beer Cup as Heavy Seas Pale Ale), Small Craft Warning Uber Pils (bronze medal winner at the 2004 Great American Beer Festival), Gold Ale (gold medal winner at the 2010 World Beer Cup, bronze medal winner at the 2010 Great American Beer Festival and bronze medal winner at the 2014 Great American Beer Festival as Heavy Seas Gold Ale) and Winter Storm Imperial ESB (gold medal winner at the 2008 World Beer Cup).
Cuirm was a kind of beer or ale brewed in the Gàidhealtachd at one time.
 It was a powerful, intoxicating liquor made from barley, and being of course used at many feasts, the word "cuirm" came ultimately to mean a feast itself.
 It is supposed by some to have been the same as whisky, but the process of brewing being so much easier and cheaper than distilling, it was more probably a strong kind of beer.
 It may be related to "barley bree".
American wild ale generally refers to beers brewed in America using yeast or bacteria in addition to "Saccharomyces cerevisiae" for fermentation.
 Such beers may be similar to traditional beers such as Lambic and Oud bruin, and are typically fermented using a strain of "brettanomyces" for part or all of the fermentation.
 The use of brettanomyces can result in a "funky" flavor profile.
 Examples include Jolly Pumpkin Perseguidor, Avery 15 and Brabant, Ommegang Ommegeddon.
Flanders red ale (a.k.a. "Flemish Red-Brown") is a style of sour ale brewed in West Flanders, Belgium.
Cock ale, popular in 17th and 18th-century England, was an ale whose recipe consisted of normal ale brewed inside a container, to which was later added a bag stuffed with a parboiled, skinned and gutted cock, and various fruits and spices.
Kentucky Common Beer is a once-popular style of ale from the area in and around Louisville, Kentucky from the 1850s until Prohibition.
 This style is rarely brewed commercially today.
 It was also locally known as "Dark Cream Common Beer", "Cream Beer" or "Common Beer".
 The beer was top-fermented and wasn't krausened, i.e., it was fermented once and sent out for sale which meant the gravity would be moderate, the carbonation low and the taste full and sweetish.
 Like cream ale, it was consumed fresh, usually as draught beer.
 In 1913 it was estimated that 80% of the beer consumed in Louisville was of this type.
 Many local breweries made this style of beer exclusively.
Rogue Ales Beard Beer is an American wild ale brewed by Rogue Ales of Newport, Oregon using wild yeast originally cultured from nine beard hairs belonging to Rogue Ales' brewmaster, John Maier.