Saison made with pFriem Family Brewers, aged in vermouth barrels with black currants, lavender, and elderflower.

Details
This 100% Oregon-grown saison is a modern interpretation of the original spirit of a farmhouse ale. Using Goschie grown pilsner malt, Camas Country soft wheat, Crosby grown Mt Hood hops, Kiyokawa orchards black currants, Analemma lavender and Mountain Rose elderflower, allows us to capture an authentic sense of terroir, a taste of place, much like Belgian farmers did over a century ago. Our goal with this beer is to utilize local agriculture as a liquid time capsule, demonstrating that authenticity isn't defined by a specific location in Europe, but by an unwavering commitment to the place that we call home. This beer is an ode to the bountiful abundance of Oregon.

Tasting notes
Pours a vibrant, deep rosé hue with a soft, pillowy foam head. The aroma opens with an inviting bouquet of dark berry skin, fresh rubbed lavender, and sweet herbal elderflower upfront, grounded by subtle earthy yeast esters and backbone of clean, rustic grain. Flavor leads with soft, bready notes of raw wheat and rustic pilsner malt, balanced by the bright tartness of black currants. A second sip reveals delicate botanical layers of lavender and floral elderflower, grounded by a gentle hop driven herbal bitterness. The finish is effervescent, crisp, and bone dry with an herbal, tannic berry-skin note that lingers just long enough for you to take your next sip.

History
Historically, saison and farmhouse ales originated in the late 19th and early 20th centuries across the agrarian countryside of Wallonia, the French-speaking region of southern Belgium. Farm owners brewed these ales during the cold, idle winter months to store for the saisonniers—seasonal farmhands who harvested the fields during the blistering summer heat. Because clean drinking water was unreliable and refrigeration did not exist, low-alcohol beer served as a safe, revitalizing source of daily hydration. 

These early beers were not tied to a rigid style guideline; they were a direct, pragmatic reflection of what was harvested on that specific farm.  The defining character of traditional farmhouse brewing was its radical dependence on hyper-local ingredients. A farmer’s grain bill was rarely pure barley; instead, it was a rustic blend of whatever spent crops were on hand, including raw wheat, spelt, oats, and rye. Hops were typically sourced from nearby plots and used heavily, both for light bitterness and as a natural preservative to keep the beer from spoiling in wood barrels through the spring. Fermentation relied on resident, wild microflora that inhabited the wooden equipment and farm air, creating signature bone-dry, spicy, and earthy flavor profiles that were impossible to duplicate outside of that specific farmyard.