A hazy orange-brown beer with a yellow head. The first I notice about the aroma is a slight acidity, but beoynd that there is notes of malt and caramel. The flavor is acidic malty with notes of grapefruit, and with a dry woody end. I find it more like a Flemish sour than a Saison.

(Handbottled from the brewpub 33 cl) Pours a hazy, reddish brown with a creamy, beige head. Lightly vinous, tart aroma with a whiff of caramel. Medium-bodied with an almost vinous tartness. No real bitterness. Thanks to madsberg for sharing. 090806

Dark hazy red brown ale with a thin white head. Light cider vinager and woody aroma, pleasant and smooth. In mouth, light sweet malt with coriander, lactic acid notes, and medium bodied. Very nice Saison. At EBF 2006.

Large quantities of the draught version at EBF ’06 on 2/11/06.
Dark butterscotch mixes with caramel and chestnut brown to produce a uniquely colored saison. Fully cloudy, with a small bit of head that is not long retained, but laces somewhat. The nose is reserved in that it belies little to come in the flavor. Definitely some pale malts and sticky caramel sweetness, with a prominent note of orange peel, that rises up to greet the nose quickly. Light oily tinges of wheat and playful fruitiness (mainly yellow fruits, dry peaches, apricots and such). It just smells thick and syrupy. Hops add dryness, but no real aromatics, while the yeast is rather thick in this example. Some hard mineral quality as well, not sure where it comes from.
The flavor begins with dry, chewy yeast crowding in on the palate, as moist biscuits topped with caramel butter slowly take hold. Light raisins are apparent upon warming, though I’m not sure if it’s from the caramelized raisin addition or the special b. Wheat adds a grainy, toasty feel to it towards the end, while heavy amounts of orange peel and herbal dryness balance the thick malts. Towards the beginning I get a hint of sourness, almost like spoiled peaches, though not unpleasant. Oily and musty, I do get brief glimpses of, say, Saison de Pipaix, but they are quick to vanish. In one sample I had a clear note of caramelized fruits, sticky and sugary, with light fruit sweetness. But of course, I was also looking for it. Carbonation is firm, yet not biting, while the body is very full for a saison, the malts and spices provide for a near sensory overload. Creamy, robust and lightly slippery/syrupy on end, are how I would best describe the texture. No alcohol apparency.
A complex and well-made brew, but as Ernest says, not (to me) what a saison is about. The degree of spicing is too much and the yeast is a little pushy, where it should be relaxed and more crisp. The type of beer that would REALLY pair well with food, but as a stand alone drink, I can only drink a very small amount (though I drank a large amount at the fest. . .).

Tap at Solona Beach - dark brown, malty and fruit aromas. Taste is sweet, with a nice hops balance and excellent dark fruity taste coming through. Pizza Port has done a nice job with this one and I wish I could get a hold of more. A fitting 100th rating...

Thanks to Bunnyhop for bringing this to the GA 14% gathering! This was a clear brown with a small tan head. Strong aromas of malt, raisin, oak, and vanilla. The palate was oily, full bodied and with a softly carbonated creaminess to it. Warming. The flavor was caramel and raisin with a complex fruit background. Alcohol is a little too pronounced. Definately a different Saison.