I am working on the recipe for a saison for this summer. Saisons are spicy dry ales that are really crisp and refreshing. A great pair to a warm summer evening. The recipes are really quite simple in composition the most popular example of the style’s grain bill consists of only Belgian Pilsner malt. The yeast here is the key. With that in mind I am going try something new as well. I am going ferment the batch with two different types of yeast. Five (maybe 7) gallons is going to get a standard saison yeast, the remaining will be fermented with Brettanomyces claussenii (brett). Additionally I am planning on adding some lactobacillus to the brett batch to give it some additional food to produce flavors with. The hope here is to create a complex beer with a slight sour twang that is a great summer drinker. You can follow the recipes development in the recipes section of the site.