Sample, bottle, 750 ml, from and with Karl Probst (danke!), savoured on May 14 2016; eye: yellowish, hazy, off-white head, no lacing; nose: wheat, acidity, citrusy, wild yeasts, slight musk; mouth: wheat, acidity, citrusy, wild yeasts, slight musk, semi-dry finale in wheat with presence of acidity, medium body, good carbonation, slick texture, a bit thin; overall: nice surprise FRANÇAIS Échantillon, bouteille, 750 ml, de et avec Karl Probst (danke!), savourée le 14 mai 2016; œil : jaunâtre, voilée, mousse blanc cassé, pas de dentelle; nez : blé, acidité, citrique, levures sauvages, très léger musc; bouche : blé, acidité, citrique, levures sauvages, très léger musc, finale semi-sèche en blé avec présence d’acidité, corps moyen, bonne carbonatation, texture coulante, un peu mince; en résumé : belle surprise

(On tap @ Bar Hop, Jan 11 2016) Pours hazy straw gold w huge white head and lace. Aroma is lightly tart and fruity with peach preserves, raspberry, light musty funk, hay, lemon, slight sweetness. Palate is light and a bit weak with wheat, dry grass, biscuit, a bit of peach, very light lactic notes, subtle funk. Dry finish with very light sourness. Light body and soft creamy carb. Fairly simple, like a slightly more complex and funky Berliner.

A hazed blonde saison with a thin lacing white head. In aroma, sweet fruity malt with light lemon notes, lactic acid, light Brett, very nice and smooth. In mouth, a nice sour ale with light ground cherry, light Brett, light buttery notes, grapeskin notes, very nice and smooth. On tap at the Wellington Gastropub.