Belgian Saison with an American twist. I used Brett, dried hibiscus, and tropical and citrus hops for a refreshing warm-weather ale.
Imperial Saison aged in a 5 gallon freshly dumped gin barrel from local Seattle Distillery OOLA
Sour Saison with Pumpkin
Dark Rye Saison
Trying my look at making a winter saison that has flavors of ginger and cinnamon. Not necessarily shooting for “ginger bread” type of beer but I like that both ginger and cinnamon are in gingerbread so using both ingredients for a Christmas/Winter type beer. More ginger flavor and cinnamon heat based on the times added. If you wanted more ginger heat, I would add ginger to secondary as well.