Bottled a funky batch of Saison last night (yeast was Whitelabs Platinum American Farmhouse - Saison yeast and Brett) that had two kinds of wine soaked oak cubes added (Madeira and a variety called Linae) as well as Rhubarb for a little hint of sour/fruit. I don't generally add so much "crap" to my beers at once but I just bottled a great plain batch of Saison a few weeks ago, so I thought "why not?". It actually tastes very good at bottling, we'll see once its cold and 'carbed.
