So I'm doing a little research on Grisette and have come across a relatively small amount of info on this style. But what I can gather is that it originated in France, its lighter then a saison served during the summer months and is made with a generous amount of wheat. Some places say to use saison yeast, other say to use a belgian wit and few suggest other Belgian strains. So yea, I could write this off to a homebrewer's interpretation but where's the historical nerdiness in that???? I leave this open to the forum... Post references, thoughts, ideas, recipes or your two cents on the style. Help me put something together!