Drew Beechum's recipe for the classical bone dry actual Saisons of Belgium, with just a little hint of spice to unexpectedly goose your senses.

• Fermentables: 8lbs DME, 1lb raw sugar, 1.75lbs grain.
• Also includes: Hops, dry yeast, clarifier, grain bags, priming sugar, and bottle caps.
• OG: 1.066 - Color: 7 SRM
• IBU: 23 - ABV: 6.8%
• **CLEARANCE PRICED**