Colorado Kitchen Brew

I think what I'm doing here may be a first, at least according to an admittedly brief Google search. I'm making a non-alcoholic Saison. For those of you who didn't stop reading at "non-alcoholic", I think you'll find what I'm attempting to be pretty novel. Saison is a yeast driven style that I also feel benefits from some hop character. When you boil off alcohol to make a non-alcoholic beer, the live yeast in your beer dies off with it. Any hop aroma and flavor that was present takes a hike too (the bitterness remains, thankfully). That's a definite double whammy of flavor and aroma loss with a beer like this. To bring those losses back, I'm doing some experimentation. Here's the order of business before getting to the actual recipe. First off, the term non-alcoholic is a bit of a misnomer. Commercial N/A beers actually do have around 0.5% of the stuff. That means I can bottle condition my beer and let fresh yeast do a little bit of w