Draught at the brewery, 11.16.18.
Ebony with magenta-chestnut highlights. Possibly a good clarity, hard to tell. Tan head fades slowly to a smattering of cover.
Pretty straightforward whiskey character in the nose with light roast and tons of pineapple coconut. Not nearly as complex as their previous BA strong ales on account of the malt not really integrating with the barrel/liquor notes. Just smells rather dominant. But still good. Alcohol well concealed.
Malty and with a lot of toasted oak contributing lots of pineapple. But it's just short of being too much. Coffee-like roast, espresso and plums with tobacco and spicy whiskey lending dryness. Some sweet caramel and chocolate yet it remains on the dry side despite the supple texture. Low but engaging carbonation. Not boozy at all though toasted oak and whiskey lingers.

Draught at the brewery, 11.16.18.
Clear brass-peach-golden. Small, dense white head showing strong retention.
Pretty standard mango-pineapple with heavily fruity esters and light bubble gum creating a fruity, moderately juicy NE IPA nose. Unlike many of them however, this one seems Very dry based on the nose. Barely get any malt at all. No alcohol or flaw.
In the mouth it's extremely fruity with a boatload of canned pineapple, overripe nectarine and papaya. Cracker and light pine on the finish with moderate bitterness and a big texture yet quite dry. Low, engaging carbonation. A bit twangy and surprisingly piney on the end but still well-constructed.

Draught at the brewery, 11.16.18.
Clear, pale gold with a peachy tint. White head fizzles instantly to a ring.
Light nose shows a bit of lactic character well-integrated with mango and passion fruit notes. Light pepper on the end with cracker and no alcohol or flaw.
Light and dry with plentiful mango-like character. Tart not sour with low lactic acid and lots of biscuit and cracker. Nice and soft/supple texture with light, engaging carbonation. Really nice to see no bare lactic acidity and very relaxed tartness.

Draught at the brewery, 11.16.18.
Light golden-blonde with darker, dried hay highlights. White head quickly recedes to cover.
Apple, pear, white grape, white pepper and very light clove give a dry and fruity/spicy impression with light honey and biscuit, seemingly well-attenuated beneath it. No alcohol or flaw.
Pleasantly malty with tons of honey-like character leading out and is joined by mild herbal hops, pepper and apple/pear. No clove thankfully. Moderate, tight carbonation and a very soft, malty texture with good attenuation and no alcohol or flaw. Some light sulfur emerges in the nose, with warming. Quite a good stab at a traditional saison and it's great theyre doin it. Just a bit more phenolic astringency on the very end than I'd like. Almost gets lightly soapy. Otherwise excellent.

Draught at the brewery, 10/17/18.
Moderately hazy, peachy-gold with deeper maize tints. White head atop recedes steadily to cover.
Beautifully spicy and citrusy in the nose, with an almost tea-like character from the cashmere, or maybe it's kiwi-like? Very interesting, anyways. Citra adds meyer lemon and light ruby red grapefruit, with soft mango-tinged nectarine. Malt and yeast adds some heft to it in the form of honey, biscuit and strong fruit esters, but there's no pine/resin/alcohol nor flaw.
In the mouth it's juicy and spicy with very unique lime-soursop-kiwi notes mixing with light pine and dank, deep, tea and weed-like spice. More regular notes of mango-tangerine-lemon and moderate honey are found through the middle, with good attenuation and low but engaging carbonation. The cashmere/citra combo adds a bit of tangy/twangy character, but I can pretty easily forgive it on account of how unique and interesting the flavors are.

Draught at the brewery, 10/17/18.
Light-to-moderate haziness in this drab, brass-golden beer. Small, but well-retained, white head.
Smells juicy and mango-like. Nothing like either hop, really. I guess Mosaic does sometimes have some intense yellow fruit, and there is some juicy nectarine, but it's not piney, or grapefruit-heavy. Fruity, lightly bubble gum-tinged yeast helps with this somewhat, I'd imagine. Clean and well-conditioned, it shows no messy yeast or dullness, nor any alcohol or flaw.
In the mouth it's soft, juicy, well-attenuated and featuring a good deal of nectarine, mango, meyer lemon and spicy, lime-like character. Honey-like malt notes emerge as it warms and it's clean, crisp and snappy on the end with low-to-moderate, but adequate bitterness and no resin, scallion or heavy pine. Good malt depth and tight carbonation. Lovely.

Draft at the brewery, 10.17.18. Moderate haze, blonde golden. White head to ring. Juicy and yet dry Vic Secret. The malts dont augment but its still full-on tangerine meyer lemon. Cracker and fruity ester strong on the back-end. In the mouth its beautifully zesty, lightly vegetal mandarin and blood orange. Gains juice with warming. Very cracker heavy and highly attenuated which would often be a problem, exposing husk and astringent hop character. But here it just feels sort of spicy and dry, with a ton of mandarin and moderate bubble gum. I'd still take more juice and softness, but its a light, very dry pale ale so it's reasonable on the extreme dryness.

Draught at the brewery, 9/12/18.
Lightly cloudy, brass-golden. White head fades quickly to nothing.
Brett, red wine, mineral and chalky grape character all work very nicely together with no aggressive edges nor big oak notes. Some lacto-acetic in there and smells much along the lines of De Garde and Jester King and the like. Ya this is pretty bitchin'. Great acid blend continues on to the finish with light funk, earth, strong mineral and lightly citrusy Brett and lacto. No alcohol or flaw.
In mouth it's lightly sour with strong wood tannin and good minerality. Wine pushed just far enough before getting astringent/overdone. Tart, not really sour, as it continues with no acetic sharpness hinted at in the nose. Tight carbonation with a citrusy finish showing no alcohol or flaw. Very refreshing, soft and malty with good attenuation.

Draught at the brewery, 9/12/18.
Lightly hazy to cloudy, pale, brass-golden. White head fades quickly to a ring.
Whew lots of coriander! Smells like a witbier and the rest is covered up by the very strong coriander character, albeit fresh and spicy. Some bubble gum-like ester is definitely notable through this. Is this a witbier yeast? Very odd.
In the mouth it's tart and bitter with light lactic and strong herbal notes leading to lightly sweet and sour characteristics on the finish as the malt and peach juice enter the mix. Low-to-moderate salinity with a good, chewy, biscuity, wheat-heavy texture. Peach grows more apparent lending tartness to the initial flavor and works almost completely in place of the lactic acidity which is here very minimal. Good dryness, soft texture and engaging carbonation with no alcohol or flaw. Coriander, thankfully, is not dominant in flavor.