Bottle shared at the Sander Stag. Pours clear ruby-gold with a frothy, off-white head. The nose has lightly toasted bread, berries, yeast, light dough. Light sweet flavour with subtly tangy berries, cherry, leather, bread, a little grain. Light bodied with lively carbonation. Lightly sweet on the finish, with more tangy berries, cherry, doughy brown bread. Not bad.

Draught at Deep Ellum, 6/22/16.
Lightly to minimally hazy, straw-golden with some light peach tints and a white head atop that shows moderate to moderately-low retention.
Had this along side skimpy sparrow and while they’re obviously very different beers, the overall quality was right up there with Trillium. Interesting nose, with something like jaryllo, el dorado, hull melon, mandarina....along those lines, I’d guess. That weird, sweaty, citrusy, dank, spicy and almost dry vegetation-like character. Woody, perhaps. Light biscuity malts add vanilla and a bit of honey-caramel to balance easily. A touch of pine resin on the end but it’s mostly passing...
Spicy, dank and full of stonefruit with tons of honey and light caramel. Strong attenuation and a softly malted texture with a bit of bread/grain in there. Lemons, light pine, lime and more of that sweaty/spicy/woody element. Would be curious to know what hops were in this.

Tap at Jeffrey. Unfortunately this DIPA had to follow Hill Farmstead Double Citra which probably hurts it’s number in my eye. Bright cloudy golden orange. Nose is honey and pineapple. Tastes of pineapple, honey, bready, citrus, maybe some cloves, and touch of resin. Bitter and lightly tart. Pretty good.

Draught at Atwood’s Tavern, 6/1/16.
Lightly-to-moderately hazy, lime-tinted (brass) golden with pale, flaxen highlights and a white head that is small and recedes to cover fairly rapidly.
At first there’s some strong, nearly twangy pineapple, slightly "sour" and it mixes with light bread and biscuit from the malt. Seems like things could go South, but instead it softens on the finish, adding more dull biscuit, light honey and gaining a juicy lime quality with dank, spicy notes. No alcohol or flaw, no pine.
While there are interludes of lightly sour pineapple twang and definitely some grapefruit-tinted bitterness, the soft, rather bland, nutty malts and creamy, soothing carbonation help to allay a good deal of this. Mango, lime and lemon add a more vibrant juiciness leading to a strong woodiness on the end with some earthy yeast notes apparent. Definitely quite drinkable, but could use some work in a few categories.

Bottle drunk 5/30/16.
Big white head shows moderate retention atop a minimally hazy, deep hay-golden body.
Heavy lime, guava and pineapple kick things off giving a healthy dose of pretty lively brett. Hay, straw, biscuit and even light acetic notes sit behind it with very light lemon on the finish. No alcohol or flaw.
Very strongly carbonated, but very engaging it is, thus creating a nicely creamy texture with slick, acetic acid-like "sweetness" or "sweet/sourness". Lemon-lime and pineapple are highly enjoyable and there’s a big dose of vanilla-honey from the malt that keeps things soft and balanced. The attenuation seems to have increased based on earlier ratings, which makes sense as usually wild yeasts will keep eating through the sugar. Pretty nice stuff. There’s definitely some strange phenols, as others have alluded to, but I think it comes with the territory of using these types of naturally occurring bread/fruit/grain yeasts. Still miles better than the second and third beer in the series (really don’t think naturally occurring fruit yeasts work well).

Bottle, drunk 5/30/16.
Dark amber body shows good clarity, touch of chill haze and some iron-tinged earthen colors throughout. Beige head atop shows shockingly strong retention for a coffee beer.
Earthy, mild, medium roast-like coffee in the nose also allows vanilla, nuttiness, cream-of-wheat and just a hint of fruit and herbs. The coffee is done well, as I expected it would be and it isn’t overbearing in and of itself, but I think inherently it just doesn’t work with a saison, which is a very delicate style of beer. Despite the appropriate amount of coffee used, it still is like grasping at straws to find the saison character. Earth, light bread, vanilla and just a hint of fruitiness are the extent, in both nose and flavor. Tight carbonation and a soft, silky body are delightful and it’s very flavorful. So on one hand, the beer’s done very well, but on the other, you’d never be able to pick out saison. Perhaps letting the coffee fade somewhat will prove interesting and I will most likely pick up another bottle and see how it develops.

Bottle- pours dark brown- nose and taste of vanilla, oak, chocolate, dark nuts - medium body

12.7 oz. bottle. Pours clear gold with a small white head. Aroma of white wine; funky and sour. Taste follows nose with some spiciness. Low carbonation. Good.

Shared 25.4 oz. bottle. Pours pale gold and cloudy. Foamy white head. Heavy lacing. Aroma of citrus, fruit, and spice. A bit funky. Taste has a lager-like quality, with citrus, fruit, and white pepper. Light and refreshing.