What Our Panel Thought
Aroma: “Fruity esters, reminiscent of pear, apple, and candy. High fruity notes (citrus and lemon) dominate. A very doughy, bready aroma full of young bubble-gum yeast esters and a light waft of spicy clove.”
Flavor: “Pilsner-grainy finish with a stinging hops/CO2 bite. Very crisp and just a touch of doughy wheat sweetness. Tons of fruity esters, with notes of pear, candied apricots, and a nice, subtle white pepper spice phenolic. Finish is nice and dry, which makes it very drink- able. Lemon and some orange citrus notes braced by a bit of Brett character.”
Overall: “Tasty example of a saison. Could use a touch more dryness, but solid yeast profile, pleasant malt flavors, and exactly what you’d expect from the style—no signs at all that this used a gluten-reducing enzyme. Flavor, mouth- feel, body and appearance all seem unaffected. A textbook saison.”
What the Brewers Say
“Rich, funky omelet, brioche, nectarine, peat moss, and peppery spice aromas with a round, dry-yet-fruity medium-to-full body and a long citrus, melon rind, rhubarb, salty baguette, and grassy-earthy hops finish.”
