Originally Posted by djbradle
Maybe try harvesting some dregs from the likes of a bier de garde like Jenlain or tres monts? I just did a saison with acidulated malt and 3711 but it's still in the primary therefore I've nothing to add whether it would be slightly sour or not. It certainly has a more sour yeast smell than my usual brews during primary ferm.
I'm not sure which ones are or aren't, but a lot of bier de garde and French stuff is pasteurized. But to the point about using Belgian yeasts, I agree that yeast probably doesn't care about borders too much. Also keep in mind that being true to the original farmhouse style would be to use what is available around -you-, not France or Belgium. That said, I understand wanting to use French ingredients and processes.