When we set out to brew a saison, we were at an impasse: an open fermentation process would give us more interesting, complex flavors, but a closed fermentation process would give us more control and, let’s be honest, more beer. We decided to honor the history of the Belgian saison, and give that farmhouse yeast a little room to breathe. Our open fermentation process coaxes out peppery, herbal and slightly tart attributes, and releases slightly smokey, earthy esters, while a kiss of acidulated malt and wheat lends the perfect complement.