Three Floyds Rabbid Rabbit Saison

Light yeasty fresh smelling pour. A soft white head with a lot of spices that attack as soon as you sip. Very well balanced with the alcohol making it quite enjoyable on a hot summer day with a couple friends.

Bomber I believe this came from Adrian910ss. Thanks. Shared with my gf Cyn. Pours dark orange with a bright white head. Nose is slightly spiced and sweet. Taste is overall pretty nice with some well rounded edges.

Courtesy of fishingnet. Pours deep gold with a bit of haze and off white head. The aroma is pretty full with malt sweetness mixing with apple wedges dredged in chamomile tea, some lemon and a bit of hay. The flavor is much the same with sweet matliness, some candi sugar, apples, citric acidity and musty dark fruit. It ends somewhat sweet with notes of banana, spices and bubble gum.

Pours gold with a copper hue, and a slight chill haze. A one-inch head of white fell within several minutes and left behind a few dots of lacework and a full-coverage skim coat on the surface. Aromatics are extremely pungent, phenolic, and spicy. Cardomon, ginger, cloves, cumin, lime leaves, peppermint, Vicks vaporub, and white pepper. Light bodied and slightly creamy. Effervescence is low for the style. A peppery bite starts off the pallet, and a cornicopia of spice follows. Peeled ginger, cardomon, menthol essense, lemon zest, anise, schezuan peppercorns, cumin seeds, grains of paradise, and dried pineapple. Finishes with a lingering warming bite on the throat, and more menthol. Most traditional saisons get their spicyness from the yeast and fermentation temperatures, while this one seems to have gotten the whole spice cabinet thrown into the kettle. Tasty, yes..Subtle, no..But what else would you expect from Three Floyds?

The color was hazy golden/orange. The head was thin, fizzy, and white, The aroma was earthy, belgian yeast, light funk, and spice. The flavor was earthy, spice, light fruit/metal, and light wax. The palate was medium-bodied and smooth. The finish was warm.