Saisons were traditionally farmhouse ales in Belgium and France. This style was developed as a beverage to go with lunch in the fields, and was originally a fairly low ABV choice.

Since, alcohol levels have crept up, and this one is no exception.

Dry and effervescent, there is a hint of black pepper, thrown off by the Belgian yeast strain that we used.

A Saison really can be viewed as a go-to beer, due to its versatility when paired with a wide variety of foods.

So what’s with the name? Cebus is the genus of which capuchin monkeys are a part of. It’s also our city’s contraction, as in CBus. Cheesy yes, but cheese and Saison go well together.

We’re not farmers, so instead we’ll drink this one when we want to monkey around in CBus.