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The yellow flowers (dandelions) are removed and dried in the sun, then soaked in water for a few days. The thick, dark dandelion tea that results is the basis for the Pissenlit, which is made also from traditional barley malt and hops. It resembles a classic saison beer- a golden spritzy brew, strong and very flavorful, with a good hop bite. You may have to strain to taste the dandelions, but you know they’re in there. It should be noted that uncooked, the dandelion has a diuretic effect and is known in France as Pissenlit (literally, "wet the bed" - this also happens to be the British folk-name) for precisely this reason.
|Food Pairing||This Saison is best paired with curried dishes or with fish, and also goes great with earthy style cheeses such as Camembert and Fontina or nutty style cheeses such as Asiago.|
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