Our collaboration with Lervig from Stavanger, Norway started with idea of creating an Acid Stout. This idea developed into brewing a stout and ferment it with Saison yeast and add some fruits to get some tartness into the beer, without making it too sour. We wanted a dark beer, but were aware of the danger of astringent flavors when brewing a dark beer and ferment it with a Saison yeast strain. So the malt bill consists of more Chocolate roasted varieties of wheat, rye, and barley and we added some oats as well. Some Cascade and Centennial in the kettle, the hopback was filled with more Cascade and Rhubarb, then in the fermenter we added blueberry.