Poured from a bottle. Aroma is nice with moderate acidity. Lots of pineapple and tropical fruit with some light citrus notes. Light grain notes with some light oak as well. Light vinegar note with some stone fruit and white wine characteristics. Pours a hazy, golden orange with a small, thin head that recedes immediately to the edges and disappears. No lacing or legs. Flavor is moderately acidic with a light sweetness. Lots of pineapple and stone fruit, especially apricot and nectarine. Lighter citrus notes. Medium light oak notes and moderate tannins. A bit of white wine characteristics. A touch of vinegar. Some light malt notes. Mouthfeel is medium bodied with medium carbonation. Low astringency and low alcohol warmth. Overall, a pretty nice sour saison. Nice tannins with good fruit notes. Acidity is strong, but not sharp.

Bottle at the Ratebeer Awards.Pours cloudy yellow gold with medium frothy white head that lasts. The aroma is funk, grape, wood. Thin mouth, nice tartness, white wine, light funk, very good.

[1/30/16] Bottle sample at the Encomium bottle share, after RateBeer Best awards ceremony at Hyatt Vineyard Creek Hotel in Santa Rosa. Thanks everyone who shared bottles! Cloudy golden. Fruitiness, yeast. Tart, some funk. Very good and refreshing.

Bottle at rbwg pours out a muddy golden topped with a bubbly white head. nose is sour tart barrel notes and some light fruit. Taste is more of the sour tart funk and light fruit.

Sampled at the brewery, 9/19/15. Sort of a grapefruit juice looking pour. Fruity and slightly sour, not as sour as the blend 5. Similar, clean finish. Gets more acidic the more of it I have.

Growler shared in Canaan, NH. Cheers to Paul. Pours unclear gold with a bubbly white head. The nose has peach, tangerine, lemon. Light sweet flavor, acidic lemon, peach, hay. Light to medium bodied with average carbonation. Quenching finish, good bracing acidity, lemon, other citrus. A touch of grassy bitterness. Nice beer.

Bottle drunk 8/18/15 and draught at OEC, 8/15/15.
Pencil yellow body shows slight haze and a white head that is medium-sized and recedes slowly to cover.
Citrus and cheesey-lactic acidity in the nose also holds a touch of dry oak, with softer Belgian esters in the background. Having held the bottle for over 2 months, it’s certainly developed much more rapidly than the keg (unsurprisingly) and shows much more sourness. The draught version was much more reserved, still sour, but with a good dose of saison-like esters and phenols more noticeable still.
Anyways, beyond the obvious comparisons of a more developed sour beer vs a less, I do see the criticism that this thing is just too massively sour (though it certainly dosent bother me), but I still found enough saison character (being blended with 1 year old lambic is of course going to make this stuff sour). Sweetness is kept in check, of course, but there’s still a good dry, bready malt presence. Alcohol is pretty well-concealed while tons of fruitiness, moderate acetic notes and tons of lactic acid linger on the finish. Wish I could try the previous blends.

Bottle shared by Rob at BCTC, post game. Aroma is soured yeast, sweet moldy cheese with a rotten egg nuance, good lord this is going to be interesting.

Holy hell this is sharply sour. Sickly sweet grain, lambic funky yeast with a very sharp pucker that hurt my taste buds after a few sips. After 4 oz, I felt the the enamel on my teeth was melting away. This S. O. B is sour! To much for this guy. Intense is one word you could use.