Made in June 2022 at Fantôme with legendary saison brewer Dany Prignon. Mashed with pale malted barley and malted wheat, well hopped with noble varietals and brewed with dried Old Man Saltbush leaves harvested from Sam and Chris Greenwood's farm in Coleambally, NSW. Here's a link to the Instagram post I made about the brewday.

This is a very special beer both for me personally and for the development of this brewery, it also has the added benefit of being really enjoyable to drink. Dany's beers have been unmeasurably influential to me and to be able to work with him on this late in his career, likely only a few years before he retires, is really quite momentous.