So, I'm brewing a saison. Absolutely impressed with the yeast, crazy fermentation. Using WLP566, Belgian Saison II. So, does anyone know how this yeast evolved? Who started using this yeast, how long ago? I've read Farmhouse Ales, and the saison style has fascinated me. If this yeast evolved from naturally-occurring yeast in the air, a few hundred years ago, I'm interested if anyone knows why, and how... this yeast was naturally present in the air. Thank you!