Last week, I went to visit Providence and hang out with Wolfman. We had a great time volunteering at a homebrew competition, and sampling various brews. While I was there, we talked about collaborating on a Saison. Saison is a style of beer originating in Belgium and France. It was originally brewed for the farmhands in this region as a low alcohol, thirst quenching beverage. The saisonniers- seasonal farmhouse workers- were entitled to some of this beer as part of their compensation. Some sources suggest that they were entitled to up to 3 liters per day of this excellent brew! As a farmhouse beer, meant for working people, saison is traditionally brewed simply with what the farm had lying around. Today, that means that you can make it with pretty much any ingredients as long as it's not too dark or too bitter. So here we go. Wolfman and I will be designing and brewing a saison. Here are the parameters we will be brewing to. Original Gravity: 1.048- 1.065 Finishing Gravity: 1.000- 1.008 IBU: 20-35 I'd like to use Belgian Pilsner malt for the base malt, as well as around 20% Wheat malt here for body. We should also add some simple sugar or honey here to aid in drying out the beer. For hops, I have a bunch in my freezer here. Mt. Hood, Cascade, Nelson Sauvin, Wakatu, Willamette. Any of those sound good? Also start thinking about which yeast you'd like to use. I have a house strain which I'd like to use.