i've only just recently started getting my hands on a few (like 3 or 4) saisons. the most recent was Fantome Printemps. it had what i perceived as a tart/lemony/sourness to it at the end. this has me wanting to brew a saison with a similar citrusy sourness. so my question: is it brett yeast or some other particular type of yeast that gives that sour tart finish, or is it a combination of other ingredients such as lacto that i've read about in other posts?