We brewed this pre-covid, then seemingly endlessly deliberated about it and tinkered with it over the following year. It started with a traditional grain bill featuring Czech Pilsner malt (and a pinch of wheat malt) from our friends at Linc Malt. We then ferment a bit of our Little Larch Czech Pilsner with a Belgian rustic yeast strain, and pitched that into the brite tank to condition on the lager. This dried it out phenomenally and steered it into a Saison direction. We thenthrew in some more pilsner featuring our favorite house bohe- mian lager strain to krausen and spund it, then finally dry- hopped with Pekko distilled hop oil just before canning.