Instead of using wheat, which is more 'typical' of a saison, we go with rye here. Jovaru yeast gives off intense lemony and peppery notes, so pairing it with rye really accentuates that spicy nature. For this recipe you want to push the fermentation temperature if possible. This stuff can take temps up to 95 degrees. This will cause very thorough attenuation leading to a refreshing dry finish. But don't confuse that with being thin bodied! Jovaru is a high glycerol producer, so this really helps in giving this beer a deceptive mouthfeel!