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. . .).

Bottled. Hazy mahogany colour. Sweet with notes of cherry. Full bodied with mild malt flavours.The alcohol creates liqueur-like qualities. It’s massive, but having had Cuvée de Tomme I feel it’s missing something.

Draught at the brewpub. Very dark brown, creamy head. Coffee aroma. Dry and very roasty with soft mouthfeel. Well hopped with notes of dark chocolate and bitter salty finish. Really good and well balanced.

Draught at the brewpub. Nut brown. Dominated by roasty malt, but with a light soapy hop profile to accompany it. The mouthfeel is rounded and firm. A good, simple beer, but a mild would need softer mouthfeel to grab my attention.

Draught at the brewpub. Clear pale nut brown. Salty and peary with medium body. The mouthfeel is crisp and rounded and there’s some crystal malt flavour. Medium bitterness. An Irish ale with loads of substance.

Draught at the brewpub. Clear pale yellow, creamy head. Fruity raspberry aroma. Sweet with clean mouthfeel and fairly light body. Notes of vegetables, light body. Would pass unooticed at most brewpubs.

Draught at the brewpub. Hazy pale yellow, rich head. Moderate lemonady mango-like hop aroma. Crisp and light bodied wth clean mouthfeel and medium bitterness. Fairly simple, but with refreshing qualities.

Thanks to cquiroga for this bottle - hazy copper pour with substantial lacing - musty, earthy aroma, with notes of herbal tea, citrus, peaches and apples - full carbonation in the mouth - tart and spicy up front, with ginger and orange peel - apples and peaches from the aroma come in, followed by a dry, bready, biscuity character - dry, crisp, hoppy finish - an interesting saison.