Hey Kyler, this is Tyler from Oxbow. Thanks for enjoying one of my favorites, to make and consume. Here’s my best advice at creating something similar and some fun things to experiment with.
Base beer - this beer starts out with a 90 percent Pilsner base 5 percent raw wheat and 5 percent chit malt at 9.5 Plato. You can single infusion at 146-147. a 20 total IBU grassy, earthy hop character with most of the IBU’s coming from a bittering addition at the beginning and a little at the very end. We use Czech saaz.
Primary fermentation - your favorite saison yeast, try French. After two weeks of primary add 20 ounces for a five gallon batch of a red varietal of grape juice that has the color extracted from the skins. Ideally from your local winery during harvest but out of a home winemaking kit can work. Also at this time add a pound of macerated raspberries ideally fresh from your local farm. Encourage the wild yeast of the raspberry. Add Brett drei and ec1118 champagne yeast at this time. This beer should be very dry and finish around 0 Plato. Bottle or keg condition with care, I highly recommend some glass rated for champagne as it will be hard to dial in the carbonation in the bottle.
Give me a shout if you have any questions!

Tyler