Has anyone cloned Brasserie des Franches-Montagnes' √225 Saison? I have not yet brewed a saison and want to make one very soon, and this BFM's √225 Saison is probably my favorite representation of the style. I'd like to start with this one and compare against other recipes to eventually come up with something that I find "just right".
I'm tasting this for the first time right now and wow! This is something different from everything else I've tasted. It's acidic, so there has to be a twist to the mash or fermentation which I have to find out how to do.