I'd like just a little more hop aroma on my Saison. It's the BCS recipe for Raison d'Saison, but I subbed Strisselspalt hops for the Hallertau (going more French than German). I'm thinking of dry-hopping with more Strisselspalt or crossing the border and adding some Hallertau. What do you think? Should I try something different? I don't want to interfere too much with the yeast aroma, so I'm looking for a mild hop aroma addition.
Saison Dupont used to be dry hopped (I thought they still did, but wikipedia says they stopped). So it is not unheard of and I think could be very pleasant. They use all Styrian and East Kent Goldings hops if you want to be authentic. But, I very much like the aroma of Hallertau hops and don't think that would be a bad idea. Do it.