alc. 5.5% vol.
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 thirst-quenching hoppy ale, usually safer than water and great for field workers and farmers. It 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.