Fermented with a Saison yeast strain then inoculated with Brettanomyces Bruxellensis. Over the last few years this has become a very popular style across the country. A great example of this reinvigorated style is brewed by Boulevard Brewing Co.'s Saison-Brett, which I've had the chance of trying and was quite impressed. The use of Brettanomyces also helps to dry out the Saison, a problem in many American brewed Saison's. For me the Saison style should have a final gravity below 2.5*Plato (1.010SG), many of my Saison style beers I've brewed finished around said gravity but they still don't seem dry enough to compare to Saison Dupont, the definitive Saison. Fellow home brewer Jamey Barlow just kicked ass with his at Batch 300 the Bruery competition (I've had it, it rocked!).
Knocked out into primary January 16th. After fermenting in primary with a Saison yeast strain I racked to secondary where I inoculated the beer with Brettanomyces Bruxellensis (BB). I'll allow to age in secondary for 2-3 months at which point I'll begin tasting the beer to see how much BB character is present. Also, thinking about dry hopping at some point closer to bottling depending on how the flavors develop.
Recipe: American Pale Malt, Gambrinus Honey Malt, and Belgian Aromatic. First wort hopped with Citra, bittered with Super Galena, and finished with more Citra. Starting gravity of 17.8*Plato (1.071SG)