Hmmm... use an ale recipe but a lager yeast, and cold-condition it for six months... hmm...
Half wheat, half pils, plus carapils (>2%), and a touch of cara 60 (1-2%). East Kent, Fuggles, Perle in hopstand (1/2-1oz each, 170 for 60) and touch of late dryhop (max 1/2oz each during end of secondary). Magnum bittering (aim 30-40ibu, 15min boil before adding bittering charge). Saison yeast for around 3 days of high stage fermentation (after lag time basically) towards the high end range, in order to get a good hit of esters. Freeze, or near freeze the brew to kill yeast/deactivate it/have it drop out. Rack it on to lager yeast, finish fermentation on lager yeast, low temp. Patience. Lager a while. Dryhop. Bottle. Carb. Lager additional 2 weeks.
Esters for depth but mellowed out. Smooth but dry beer. Crisp from lager. Saison lager hybrid. Feel free to brew and inform me of the results. This makes too much sense in my head.
If you do this harvest the yeast to not waste as much. =)
On thread topic: We were discussing mead in my class during lunch for some reason (I think Viking stuff derived from a discussion of Sweden, where we are). I could not recall the exact way it went I am afraid, but the thing was that I noted that it was honey wine and not some mixed stuff. The response I got was: "So it is basically the same as beer? You do that already, why no mead?".
I went on to explain the difference, malt from grains and hops, in simple, friendly terms. Good people, with the open mind you wish everyone to have, just not informed yet. My crusade.
Swedish people are extremly open to craft I notice. Love it.