Most recent attempt at a lighter saison that will be blended with 1 gallon of white wine (Southern Hemisphere Riseling) at kegging. Pils and Vienna are Best Malz. Wheat and acidulated malts are from Weyermann. Previously, I've used a more traditional Styrian Golding for bittering. This time I'm using a much lower quantity of Bravo, because I have some leftover (and less hop matter is rarely bad). Using Omega's version of French Saison yeast.
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