Sampled from a 12 oz brown bottle this beer poured a hazy bright golden color with a large creamy-soapy yellow-white head that left decent lacing. The aroma was coriander, lemon, cracker, tart, tangy, musty and yeasty with vague spices underneath. The flavor was tangy, tart and sour with lemon, pineapple, bread, must, vague spices and a strong yeasty presence. Long tart and tangy lemon and yeast finish. Medium body. Solid.

From tap. Pours clear and golden orange with a small white head. Aroma is mild peachy and slight citrusy. Mild fruity, estery and slight bitter. Mild dry and herbal into a short malty finish.

12oz bottle from Wegman’s, Buffalo, NY. Pale amber with a ring of white head; typical Belgian-style aroma - spicy yeast and orange peel; dry in the mouth with some citrus and a grainy body; and a rather thin finish.

Bottle from BOTW. Deep golden color, low head, visible carbonation. Rich biscuity, bready malt nose, light honey, oranges, and spice. More spicy oranges in the flavor, sweet biscuits, grass. Somewhat sweet for the style, yet not to the point of cloying. Oily to soapy palate. Decent but not great.

Bottle. Pours cloudy gold with white head. Nose and taste of bubblegum, banana, orange peel, clove, grassy hops, lemon zest and light spice. Medium body.

Bottle 10/18/13 from Half Time, drunk 2/17/14
Deep golden body has a touch of haze and is topped by a white head that is medium-sized and fairly well-retained.
Plenty of spice in the nose, but much of it yeast-driven, combines with dryish specialty malts and very light yellow fruitiness. Medium strength of aroma overall, with no alcohol or flaws. Something lightly buttercream-like is in there, faintly, not sure if it’s spice-derived or actually diacetyl. Dosent really bother the aroma though, as there’s very little hoppiness here; just some light spiciness as an afterthought.
Well-malted but dry enough, with some phenols and light hop bitterness keeping things dry on the end. Moderate, tight carbonation gives it a supple texture and the yeast does most of the work flavor-wise. Cinnamon, rye, black pepper, clove and brown bread all mix well together. Actual spices are very reserved to the point where I’m not even sure what they used. Maybe white peper or grains of paradise? Yeast seems to be some sort of distinctive Belgian ale and is quite classy here, attenuating the beer nicely and leaving plentiful but not overdone esters and phenols. Thanks to Jtclockwork for the bottle!!