Sample at Monk’s Kettle. Dark brown color with a medium thin creamy light beige head that dissipates steadily to an outer ring. Partial rings of lacing. Aroma of yeast, malt and fruit. Medium body with flavors of earthy yeast, fruit, malt and subtle spice. The finish is fruity with a spiced yeast aftertaste. Above average overall.

From notes during The Trappist’s Sour and Bitter Festival. Aroma is somewhat malty with some caramel and toasted bread character. Low phenolic notes with moderate stone fruit esters. Pours a cloudy copper with a small tan head that exhibits good retention. Light lacing and legs. Flavor has medium light sweetness with some medium light citrus notes. Moderate notes of over ripe stone fruit and red apple. Light phenolic notes an medium light bitterness. Some medium light malt notes of nuts and toasted bread. Mouthfeel is medium bodied with medium high carbonation. Low astringency and low alcohol warmth. Overall, an alright beer but a saison might not have been the best base for acorns. It seems to have contributed to the maltiness and muddled the phenolics and esters of the yeast.

Draft @ City Beer, San Francisco, CA. Pours a dark brown color with a small off-white head. Has a fruity malty yeasty and slightly roasted aroma. Fruity malty spicy yeasty caramel flavor. Has a fruity malty spicy yeasty caramel finish.

Draft. Dark amber beer with a cream colored head. Caramel and light spice aroma. Caramel and light earthy flavor with light citrus. Medium bodied. Caramel and light earth lingers with light spice and light citrus. Acorns add a little strangeness.

On tap. Pours with a hazed, deep brown body with a tan head. Aromas of acorns, nutty, earthy, meaty, toasty. Spicy, peppery phenols with light esters, a bit of roast. Nice yeast presence. Flavors are dry, spicy, light roast, peppery phenol, herbal and dry. Earthy, dried dates. Nice yeast character. Lively bubbles, dry, medium to lighter bodied. Didn’t feel the alcohol at all.