For quite a while, I have been wanting to make a sour saison, which is the more traditional form (either sour, or heavily hopped). I actually want to do both, a dryhopped sour saison. However, because I have a new yeast I wanted to play with, plus need to test the use of probiotic lacto in brewing, I decided to do a 1 gallon test first. I originally meant to hop it to around 5 IBU, but forgot to grab my hops on brew day. I figure I will let it ferment for a week or two, then either leave it plain, add berries, dry hops, or something else I haven't yet thought of, depending on the flavour.
The one gallon test batch is also to serve as a starter for the full batch of sour saison, since I am not pasteurizing the wort after souring.