This beer started out as a blend of two identical saisons that we brewed in early May 2017. To this blend we added fresh elderflower that we picked near the river Waal in Lent.
We let it macerate for a day, then strained and transferred the beer to an oak barrel. Here it sat for almost 6 months, allowing the wild yeasts from the flowers to add extra complexity. This beer is funky and tart, with a soft bitterness and amazingly full body. Spicy notes of pepper and coriander seeds are complemented with lingering hints of elderflower and lots of grapefruit in the finish.