I made a couple this fall, and am totally stoked to experiment more.
Neither of mine made it very long.
I had some aspiration for the second saison to age in the keg,
but it was gone in a month.
Still hazy, I rejoiced in the farmhouse style.
I liked it fresh. And justified it to myself by stating out loud...THIS is the traditional farmhouse style.
Quaffing mid day whilst bucking second crop hay bales.
Hell yes. Give me another please.
Some day perhaps I might let it age to "perfection"
but man it was good early.
What are you going to hop yours with?
I was loving the lemon of sorachi in mine. Cheers.