Probably my favorite Saison out there is Saison Dupont. I recently read Jeff Alworth's The Secrets of the Master Brewers and reviewed his notes about how Dupont's beer is made. I used this to inform my own Saison recipe which will hopefully come close to it. A few notes from Alworth's book, for those thinking of making a Saison: Dupont uses untreated (but very hard) hard water from their well to brew the beer, and they don't consider it to be a crucial element in the beer's flavor. Although Dupont uses a 90-minute boil over an open flame (to deepen the color), you should be able to use a 60-minute boil if you add a color malt to the grist. Dupont's strain of yeast was the basis for Wyeast 3724 and White Labs WLP565). This strain doesn't do well at low temperatures and needs good aeration to avoid stalling out. Dupont uses 100% pilsner malt. Dupont mashes in at 113F, then raises the temperature slowly over the next 1.75 hours until it reac...