Historically, saisons were low in alcohol, had lots of hops and were usually brewed on a farm in wallonia using a mix of brewer’s yeast, wild yeast and local bacteria. that resulted in a thirstquenching hoppy ale that was safer to drink than water and great for field workers and farmers.
Our version is brewed using pilsner, wheat, munich and some rye malt for a rustic dimension with added complexity and a special yeast strain from a well-known saison brewer in belgium. A newer hop strain called hallertau blanc from germany contributes white grape, gooseberry and other fruity notes, meanwhile a local classic, styrian golding celeia contributes lemon, earthy and herbal notes. enjoy, even if you’re not a farmer.