The saison style started in rural tradition, with the idea of brewing with what is available to you, thus the name "farmhouse ale" that is sometimes applied to it. We decided to create a sense of what that might traditionally have been like through blending some malt varieties with a few types of domestically grown grains. While these raw grains do add body and character to the beer, because of their unmalted nature, they do not produce very much sugar. So, alongside this raw wheat and buckwheat (soba), we used a blend of Pilsner, Vienna, Munich, and crystal rye malts. This blend brings to the beer a rich and complex malt profile that also added some sweetness, and gave the beer a deep colour inbetween copper and bronze. A blend of Aramis and Aurum hops were used, a German and French hop varietal respectively, bringing noble hop floral and herbal notes with a touch of spice to them. This hop character helps balance out the sweetness from the malt while complimenting the yeast's esters. Speaking of yeast, we used a farmhouse style Saison yeast and fermented it quite warm, allowing it to impart strong esters that come through with a bit of stone fruit flavor and aroma. We then took this whole package and refermented it in package with yeast and sugar to get a nice natural carbonation, brightening up the beer on the pallet, whilst also giving it a soft finish.