I believe this to be a 2004 bottle. Sampled at the 3/6/05 Montreal tasting with Muzzlehatch, Rastacouere, tiggmtl and MartinT.
Aroma is very promising, giving off some notes of light cheese baked in to extra-doughy wheat bread. Plenty of light, but distinct hops flavor (and no, they werent high alpha hosp) near the end, with lots of earthiness, but thankfully, this one didnt have tons of herbs and coriander, which I feel can be too distracting in too large a quantity. The pour reveals a bright golden body, mildly hazy, with great retention on its foamy white head. Flavor does not disappoint. Not an "Americanized" saison by any means. Dough and herbs play well together, with light cheese funk near the end. Though it’s light, I greatly appreciated the fact that you can taste a bit of real yeastiness. Too many American saisons have absolutely no bacterial tastes whatsoever. Finishes about as dry as it starts, and being a big fan of dry saisons, I enjoyed this. Classy and not overdone. Medium body, lively carbonation, no alcohol tones. Thanks David and Mike!

An unclear brown beer with a small brown disappearing head. The aroma is sweet roasted with notes of coffee, chocolate, and alcohol. The flavor is sweet malty and primarily with notes of chocolate, the body is somewhat watery.

Intense gold colour, no head. Spicy nose with coriander, Brett-like smell, bit of chaff. Somebody slopped a moth-ridden blanket, havin' been lying out in the Everglade rains for a week, over a table heaped with heated malt and cornflour, and then loaded it with a ton of coriandre. I hope it was cooked afterwards. 'Intense' mouthfeel. Do I need to elaborate? Saison - my...!

Orangey-gold; little head. Nose gives a bit of banana, wheat and lots of malt all the same. Taste is malty on the verge of adstringency. Character full-malt, little wheat left. Estery finish. Oviously well-bodied, adstringent. Pff... double not much.