On tap at White Labs. Pours with a slightly deeper golden hue than the others with the worst head retention of the flight (only a small ring). Aromas are estery, and for me: completely unacceptable levels of isoamyl acetate in a saison (huge banana) and some bubblegum. Coriander. Nutty, mostly esters, some ginger, pear, tangy, lightly resiny. Flavors are dry, low malt character, all yeast, flabby, pear, estery, banana, bubble gum, apple. Missing phenols. Nutty. Not my first choice at all. Not a very passable saison yeast (at least with the current pitch rates and fermentation temp/schedule). Dryish, medium bubbles.