Dark veiled orange pour displaying a small, yet lasting white cover. Again, an enormously citrusy Benelux Saison, bursting with grapefruit notions. Zesty, lively palate with the lowest alcohol warmth. Still highly drinkable due to its relative dryness, acidity and bitterness. Freshly crushed grains quickly gets eaten by the floral, citrusy and spicy finish. Surprisingly similar to their other Saisons.

<i>My Bottom Line:</i><br /> Beautifully floral and spicy hoppiness suffuse the wealthy cereals of this delightful, perfumy Belgian-style Strong Ale. One of Quebec’s treasures.<br /> <br /> <i>Further Personal Perceptions:</i><br /> -A thick layer of foam covers the misty gold.<br /> -A little alcohol heat is felt in the back.<br /> -The crystallised flower petal notes are mesmerizing.<br /> -Carbonation is prickly, perhaps not cozy enough to properly emulate authentic examples of the style.<br /> -You can imagine coriander seeds in the nose.<br /> -The finish is full of herbal, floral hop bitterness.<br /> -Bubblegum and banana notes are whipped up by the yeast.<br /> <br /> <b>On tap at the brewpub a few times now.</b>

Draught tulip at the brewery on 9/28/07<br />One-finger off-white head slowly fades to cover, leaving sloppy lacing. Brilliant orange-golden body has a slight chill haze.<br />Sweet doughy malts show traces of light caramel and sugary cookie dough, but are dried up by a moderate amount of citrus acidity, peppery phenols and light alcohol warmth. Grassy/leafy hops exude a fair amount of bitterness and plentiful aromatics, very much on par with Moinette Blonde. The yeast is Dupont, of course, and it’s clean and articulately represented. Some dry doughiness, acidity and light alcohol dull the aroma, over time, but it’s still very well-done.<br />Sweet and yet very dry on the end, though more on account of the malt breadiness and alcohol warmth than the actual attenuation. Not that it’s syrupy or overly-sweet, but it just seems a bit too much after having the elegant, mid-gravity saison clone before it. I honestly don’t notice the rye, though perhaps it accounts for some of the malt dryness/breadiness. Caramel, oranges and moderate hop bitterness collect on the finish, with spicy hop notes (or is that the rye?) and a supple body, thanks to the malting. Low carbonation and its draught nature is really the heart of the problem here, not any actual problems with brewing. With a beer of such strength, it’s almost mandatory that it has tight, natural carbonation to help smooth out the rough edges and control the sweetness. Very good, nonetheless.

An amber ale with a lacing thick white head. Sweet wheat and a light bubble gum in aroma, with spices and alcohol. In mouth, a ricjh spiced rye beer with lingering grains and light alcohol. Rye bread and pepper notes, with warming alcohol in final. Riche bodied. On tap at the brewery, Nov. 3 2007.

<b>On tap at Benelux</b> <br /> <b>Appearance :</b> Hazed red copper gold with traditional average white crown. Good contrast. 3+ <br /><b>Nose :</b>Light, fruity aroma, with sweet grainy backing. Low amount of alcohol found for its listed strength.<br /><b>Flavour/Palate :</b> Acidic, fruity character, sweeten tea like. Grainy with well accented rye touch.