In his book Grape vs. Grain Charles Bamforth writes:

It is often not realized that, while some bottled beer was shipped, by far, the bulk of the beer sold to India was in casks, for bottling locally. Hop bitter acids by no means kill all organisms, and the most prolific inhabitant of those casks bouncing on the ocean waves was Brettanomyces. The typical flavor notes produced by this organism are “barnyard” or “mouse pee.”

The author continues to write that modern IPAs “happily, lack this touch of authenticity…..” But some traditional lambic brewers are experimenting with all malt brews and  fresh hops though. The best known available example is Cantillon’s Iris, which is made from 100% malted barley, 50% fresh hops (Styrian Goldings) and is “cold hopped” (dry hopped) before bottling. Because Iris does not contain wheat, this beer is not a lambic beer in the traditional sense of the word, but a spontaneously fermentented ale. Cantillon has even brewed an experimental concoction with fresh US Cascade hops. And in the United States, some innovating brewers are collaborating on “wild IPA” style beers.