Brewing a Saison this afternoon. Using Wyeast 3711 French Saison yeast. It's a yeast that Wyeast releases seasonally. Planning on re-using yeast for a second generation to brew a Belgian Quadruple. The grist for this batch uses pale, German pils, wheat malt, dark Munich, and Amber malt. Hopped with East Kent Goldings (pellet) and Vanguard (whole leaf).
Beer Advocate describes the style, "Saisons are sturdy farmhouse ale that was traditionally brewed in
the winter, to be consumed throughout the summer months. Not so long ago it was close to being an endangered style, but over recent years there's been a massive revival; especially in the US. This is a very complex style; many are very fruity in the aroma and flavor. Look for earthy yeast tones, mild to moderate tartness. Lots of spice and with a medium bitterness. They tend to be semi-dry with many only having touch of sweetness."