Fermented with OYL605, Saccromyces, Brettanomyces Blend v1.0 This is the beginning of a new approach to saisons at Marz. We believe this style is better with a mix of saccromyces and brettanomyces and generally leaning towards fruit forward brett strains. Blending cask variations and dry hopping before bottle conditioning also adds extra fruit, spice, and flavor complexities that change with time. Future batches will be similar, but contain different dry hops and fermentation variations as our cultures change with each batch. This is the 2nd saison made with this yeast, the first being our Dans Le Sud brett saison fermented in steel.