Leaning Barn - Farmhouse Ale

I decided on the name for this beer before I even figured out what it would be exactly.  Anyone who has driven Idaho 55 from Boise to McCall has seen the Old Tate Barn that seems to inch closer to collapsing every year.  I call it the "leaning barn" and even though that isn't the real name you probably know what I am talking about.  It is technically called the Old Tate Barn, but most people would give me blank looks if I said that.  The barn is a landmark in my favorite part of the world, and like the brewery name, I want to pay homage to things throughout the Payette River Corridor.

Leaning Barn
Style: Saison/Biere de Garde/Belgian Blond
Malts: American 2-Row, Rye, Vienna
Hops: Saphir
ABV: 5%
Playlist:  Live at Billy Bob's (Mickey, Randy & Wade)

The reason for the three different styles is that I am doing the following the traditional American brewing method of doing what I want.  Maybe it is a cop-out so that I can categorize it once it is done and not be one of those brewers that names a beer to a style that it doesn't qualify for.  In the title I say "Farmhouse Ale" which in some ways is a catchall for this type of beer.  To throw out some beer speak; I want to make a dry and refreshing beer that also has that complex layer of spice and fruity esters.  After re-reading that, I came off like a total douche, but I'm going to leave it.  Basically, I love Belgian beers, but often times the alcohol content really creeps up on you and you can't really session them.  My two favorite ones, just now available in Boise, are Goose Island's Matilda and Sofie.  I could drink those all day, but they are 7% and 6.5% respectively.  Maybe it is a Belgian  Blond...

It all makes sense in my head and one day will make sense in your glass.

Gotta Hop