Originally, the farmhouse brewers of Wallonia would produce a weak Saison beer for the workers and a stronger beer to be aged & sometimes blended – destined for the local taverns. This beer has a primary fermentation with a Saison yeast, then undergoes a secondary fermentation with a blend of Lactobacillus & Brettanomyces. The result is tart, crisp, slightly sour & incredibly refreshing.