I don't know how many people here had a chance to have Sierra Nevada's Ovila saison, but I thought it was quite excellent. I have been thinking of capturing this yeast from the bottle, but am some what convinced from Terrence Sullivan's talk, "sacred stones" at NHC this year that they are filtering these beers and adding a neutral ale yeast for bottle conditioning.
Earlier this week I got a sixer of their Kellerweis and was sure that the two beers have a similar yeast flavor profile.
Any one else have any input on this?
I'm thinking of trying to culture yeasts from both sources, and splitting a batch too see. though I think it might be tough to get the Ovila saison, I do think the bottle shop down the street from me has a few left.