"Our first saison this year is fermented with the third generation mix of WLP644 and WLP568 (Saccharomyces “bruxellensis” Trois and a Belgian-style saison ale yeast blend, respectively). The brewery added a touch of red rye crystal malt, as well as smoked malt, for complexity. This beer was then dry hopped with Loral for a touch of orange citrus aroma."
