06/01/2025
Saison Froment 4.7%
Including a saison in the lineup for our second release party is probably no surprise—our love for saison is well-documented. But this saison offers a unique twist, despite its classic appearance and familiar flavor profile.
Modern beer is typically brewed with a grist dominated by malted barley. Other grains—such as wheat, rice, oats, and corn—are often included, while more niche grains like rye, spelt, sorghum, or millet make occasional appearances. Yet barley remains the backbone of beer production. Even in traditional wheat-heavy styles like German Weissbier or Belgian Witbier, barley often constitutes a significant portion of the grist.
The preference for barley is no accident. Over 10,000 years of brewing history have proven its superiority. Barley has the ideal balance of starch(sugar) for fermentation, proteins, and nutrients for healthy yeast performance. It also offers a delightful flavour and boasts a natural husk that aids in the brewing process by helping filter the mash.
Wheat, the second most common brewing grain, has its own virtues. Its flavor is exceptional, and its higher gluten content makes it the star of breadmaking. However, its lack of a husk and higher gluten levels present challenges for brewing. High-wheat mashes can become sticky, gluey, and difficult to manage, making barley the more practical choice for beer.
This historical preference sets the stage for the boldness of our latest saison. Saison Froment—literally, “Wheat Saison”—is made with 100% wheat malt. No barley. This concept is daunting to many brewers, given the notorious difficulty of mashing wheat without the filtration aid provided by barley husks. Solutions like rice hulls or added enzymes are often employed in wheat or oat-heavy beers, particularly in modern hazy IPAs. But Saison Froment uses neither.
Instead, it relies on a simple, old-school brewing technique I learned from a seasoned brewer two decades ago—a method so straightforward it’s almost infuriating. This isn’t a proprietary secret; others know this trick too. Still, there’s a certain satisfaction in pulling it off successfully, especially in a beer as unique as this one.
From my very first experiment with 100% wheat, I saw its potential for Belgian farmhouse-style beers. Over the years, I’ve brewed several iterations on this concept, drawn to wheat malt’s ability to provide the precursors that saison yeast transforms into the delightful esters and phenolics characteristic of the style. Wheat also imparts a softness that shines through, even in beers with a bone-dry finish.
For Saison Froment, we used 100% Winter Wheat from Voyager Craft Malt in New South Wales’ Riverina region. This exceptional grain combines a rich, bready flavor with subtle notes of toasted crust. Hopped with Nelson Sauvin from New Zealand—a varietal known for passionfruit and lychee aromas—this beer offers a different perspective. When paired with a single yeast strain sourced from the renowned Dupont brewery (as opposed to LPRs typical 3 strain blend), the hops take on more earthy, marmalade-like characteristics.
The result is a straw-golden saison crowned with dense white foam. Its aroma evokes cumquat on toast with an intriguing earthy fruit undertone. The finish is light, dry, and irresistibly refreshing.
Saison Froment is more than a brewing flex or a clever experiment. It’s a seamless blend of tradition and innovation, and we’re thrilled to share it with you.
