http://www.saveur.com/article/wine-and- … -omnipollo

"We thought the name sounded pretty and fitting for this beer, since we’re blurring the lines—or creating a “mirage”—between two styles: IPA and saison. I always wanted to bridge the gap between the two, to combine the extravagant-yet-clean nature of an American hop-bomb with the rustic and subtle beauty of a saison. Instead of fermenting with a Belgian yeast, which would risk muddling the hop profile, I brewed Fatamorgana with wheat, oats, and dextrose to give it a dry mouth feel and a cloudy look that brings to mind a saison. We’re also working on a beer that approaches the notion from the opposite direction—an imperial IPA fermented with Belgian yeast."

Provade omnipollos fatamorgana... Fantastisk:) Någon som har nån aning av vad dom använder för jäst?