on tap-pours a thin white head and cloudy orange color. Aroma is sweet medium malt-rock candy, fruit-orange, secondary spice, dry yeast. Taste is sweet medium malt-rock candy, fruit-orange zest, secondary spice, dry yeast. OK carbonation. Interesting.

Aroma:good citrus and spicy aroma... Appearance:hazy amber,light head... Flavor:very spicy,coriander,ginger,light citrus...

Well-spiced, delicately fruited. Lots of mingling flavors: orange, woodchips, yeast, spices. On tap at the restaurant.

Mwahahaha, David hasnt rated this! It’s about the only one he hasnt too. Sorry, just had to make a quick cheap shot there because I’m jealous of all the saisons I have missed.<br />Anyways, this one was on draught at NEBF 05 and poured a hazy peach with a fair amount of bubbles and a foamy, white head that laces well and is well-retained for a pressurized saison. Aroma is sweet and citric, but a sweeter, round citrus with a fair amount of white, sugary dough, easygoing, pleasant ginger and light coriander dryness. Actually quite good for an American saison, though I’m not sure how much of the Wallonia yeast they used. Oaky dryness is a bit too apparent and harsh, but it has a good texture, creamy sweet, with a moderately expansive nature. Mouthfeel is perhaps a little too aerated/bubbly as it warms. It’s only modestly fruity throughout, with lots of spicy/peppery dryness. Light vanilla and more oranges linger on the finish, mixed with wood and dough. Perhaps a case of trying to do too many things at once (house yeast, wallonia yeast, hungarian oak chips, orange peel, coriander, ginger). I think when it comes down to it, it’s just another American saison that dosent compete with the real thing, but this one is wearing some really authentic clothing, just not quite authentic at heart.