The first release of this saison was as "Premiere", meaning first or spring, (spelled french/belgian style). This beer was originally brewed and dry hopped with Denali hops, lending a lime/pineapple/spicy note. Abbey malt from weyermann is of interest on the grist front. Unibroue/wyeast#3864 dominated the profile with esters typical to the style. After being aged in barrels with brettanomyces, this beer has picked up complexity from oak and brett and a slight sourness. Hopping has faded. Releasing this beer after aging changes it to 'saison la seconde'.
Weyermann 2-row, white wheat, carafoam, flaked oats