Welp guess I better go study up on this new sea salt saison genre I have been so woefully neglecting.
Barring that, someone point me to a $6.00 cicerone class on traditional Wallonia canned Saisons.
I need to do my research about the rich farmhouse heritage of Gary, Indiana before I go writing saison checks my liver can’t cash. I know I am new to the style but how am I supposed to learn if paying $6 and reading my BJCP guide isn’t enough.
Update: the head brewer and possible owner (?) of 18th street brewing is actually a very genial welcoming fellow with no latent threats in his internet parlance