I made the Ninkasi beer once about 15 years ago or so. I used smoked malt in mine (tastes like bacon.) I made date wine a few days ahead, literally just sanitized my hands then poured water over some pitted dates, crushed them up with my hands to a fine pulp, then let this spontaneously ferment using the yeast on the dates themselves. Also baked some bappir bread made of smoked malt flour, chopped dates, honey, and water. Finally on brew day, "mashed" the bappir bread with some fresh smoked malt, ran off the wort and pitched it using the date wine as the source of yeast. It fermented well and produced some sulfur that aged out. Final result in my own words: "sour fruity bacon". It did in fact go sour after a few weeks. I bottled it and it carbonated normally. I submitted to competition in old BJCP Specialty Category 23 and it scored a gold medal for historical accuracy and for being "interesting" or whatever. I was not a fan and probably will not brew it again. But it was an intriguing experimental brew.