We take our Belgian Style Saison which utilizes a base of pilsner malt, wheat and oats and ferment with our house Belgian yeast strain. After time in stainless steel the beer is racked into oak barrels, puncheons and fouders for secondary aging with multiple brettanomyces strains and a complex culture of souring bacteria. When the time is right, we transfer the beer into packaging tanks and dry-hop with a blend of some of our favorite pacific northwest and southern hemisphere hops. The result is an additional layer of juicy citrus character blended with the funk and tartness of the base Saison. After proper oil extraction we bottle the beer for a secondary fermentation creating a beautiful level of carbonation and a complex array of yeast and oak derived flavors and aromas.