Tap. Three Penny Taproom, Montpelier, VT. Hazy gold. Frothy, mostly lasting, white head. Nose has spritzy citrus. Notes of mandarin, melon skin and passion fruit. Some aspirin like minerality. Taste is rich, juicy bitter. Medium body, with some lip stickiness going on. Bitterness stays the course, with some of the minerality at the end.

375mL bottle drunk 11/6/16. Forgot to write down when this was bottled, but I recall it spending quite a long time in the bottle (3-6 months, I believe) before being released.
Good clarity throughout this very pale, flaxen-gold body. White head is flecked with yellow and fades fairly rapidly to cover/ring.
The nose is very dusty, musty and lactic, though not overly acidic. Light cheesecloth and softer, but still tart apricot notes mix with a bit of bright, citrusy brett to enliven things somewhat. Biscuity, fairly sparse malts add a hint of dry vanilla and cracker notes. No alcohol or flaw.
In the flavor, at first and somewhat recurring is a strange, almost chemical note, rather harsh but not dominant thankfully. It’s masked by the fruity, dry, very acidic apricot notes and moderate cheesy, yogurty lactic acids. There’s some texture from the biscuity malts, but they’re very dry and minimal. Carbonation is quite fizzy and there’s a bit of oiliness to the palate. Interesting beer, maybe just didn’t need as much aging.

Draught at the brewery, 10/21/16.
Dark, ebony body of indetermined clarity. Tan head atop is small and shows average retention.
Rich cocoa, dark coffee, light vanilla and hints of plum/prune show what seems to be a nicely dry, very roasty Imperial. Booze is low/not present and the hops are not resinous, adding light citrus and pine to the mix but still taking back seat to the malt notes (especially given that this is approaching a year old). Lots of dark cocoa, light prune and bits of caramel that help balance.
Roasty and with tons of baker’s chocolate character in the mouth, the palate is malty but quite well-attenuated, leaving only a bit of treacle-like syrupiness behind. Vanilla, coffee and plums dot the finish, with no alcohol or flaw. Light, engaging carbonation and only a touch of pine/grapefruit, with no resin/acidity buildup. Very nice and has aged gracefully, it seems. Not even a hint of any oxidation yet.

Draught at the brewery, 10/21/16.
Dark mahogany with lighter copper/amber hues and a good clarity. Dark beige head atop shows moderate retention.
Very cocoa and roast-forward in the nose, approaching stout/porter-like territory, which is fine with me. It tapers off a bit early, in good brown ale form, leaving caramel and toffee in its place. A bit of spicy, pine-accented hop notes are found, adding complexity but otherwise not bothering the balance. Fresh yeast and very light fruity esters persist on the finish, dotted with plentiful coffee notes. No alcohol or flaw noted.
Fairly soft, malty texture with a bit of breadiness from the specialty malts. Roast is strong for a brown ale and it dries out the finish, despite the caramel still helping keep it from being too dry. Carbonation is low but engaging, with no alcohol or flaw. Very clean, lightly fruity and full on flavorful coffee-caramel-chocolate brown ale. Great execution, as Foundation is apt to show.

Draught at the brewery, 10/21/16.
Lightly hazy, rich amber colored body is topped by a beige head showing moderate retention.
VERY fruity in the nose. Wow. Canned mandarin oranges, strawberries, over-ripe ruby red grapefruit and a balancing caramel character from the malt. Seems rather sweet, not over-the-top so, but more than most amber ales. Very estery. Where is all this fruit coming from?
In the mouth it’s just a bubble gum bomb. Not even intensely sweet or anything, just the very distinct, very strong flavor of bubble gum ester. Otherwise, it has a malty-soft texture and ample carbonation. Cherries, caramel, apples, strawberries and ruby red grapefruit linger on the bubble gum-laden finish. Weird. This was only my 3rd sample of the day, so it definitely wasn’t my palate.

Tap in bar harbor part of flight of ransoms. Lighter gold. Nose is yeast and faint citrus. Tastes of yeast, biscuits, grass, lemon, and white wine. Lighter bodied. Dry finish.

On tap at Farmhouse Tap and Grill.
This was poured into a long stemmed taster.
The appearance was a smooth golden bronzed yellow color with a thin white foamy head that dissipated quickly. Mellow sticky lacing.
The aroma starts off with some sweet lemons, sweetened peppercorns (they lighten into some spicy aspects as it warms). Some pineapple, light mango.
The flavor takes on a fruity sweetness initially and wraps into the spiciness as it warms. Sweet fruitiness in the aftertaste, light sweet/spicy finish.
On the palate, this was light bodied with a nice sessionability about it. Carbonation runs light with some stickiness.
Overall, good saison for the most part that I could come back to.

Eventide, Portland: pours copper with a white head. Aroma is pine, resin, somewhat funky, musk; def an interesting aroma. Taste is fairly bitter. But in a sort of light and lingering way. Does not murder your palate. Malty but not heavy. Nice. I am not really getting any berries or citrus as per description.

Can - Bright orange citrus peel and fruity notes. Clearish gold with a decent white head. Light citrus and fruity notes with a peel/pithy finish.