This mixed-culture saison recipe comes courtesy of Bobby Kros, cofounder and head brewer at Kros Strain in La Vista, Nebraska.
Batch 625, he says, is “open-fermented in stainless with our house blend of two different Saccharomyces strains and five different Brettanomyces bruxellensis strains, then aged in an oak foeder. This saison has fruit-forward funk aromas and flavors followed by a dry but soft, finish.”
