Originally Posted by ahpsp
How did this turn out over time? How does it compare to Hennepin (minus the orange)? When was the recipe written...do you think the Forbidden Fruit is the right yeast, or was it written before the saison yeasts were on the market?
I was there for a tour a couple of weeks ago, and I asked about the yeast for Hennepin. The tour guide said that all of the year-round beers (e.g. Abbey Ale, Hennepin, etc) were brewed with the same yeast. And the same strain is used for bottle conditioning, so you could culture it up. However, I don't think the strain is commercially available to homebrewers.