Aurelius (5335) - Tallahassee, Florida, USA - JUN 9, 2006
Lightly hazy gold with big sand-colored head. Biotic, fruity aroma. Medium-heavy tartness. Medium-light sweetness and a bit tannic. Belgian yeast finish. Medium light body. Good, not as complex as the aroma suggested. Too cidery at times. Dorwart (2590) - Robbinsville, New Jersey, USA - JUN 8, 2006
Thin frothy head of fine bubbles. Bright white in color. Light carbonation. Very nice aroma with some fruit (pear), spices (ginger), yeast and a touch of honey. Color is a glowing orange. More fruit and spices in the flavor. Soft malts and a little pepper. Some dryness and bitterness as the beer departs the mouth and lingers for a little while. Maybe some barley for body? Grassy at the finish also. Sort of a heavier and maltier version of a traditional saison. Still pretty damn good though. shadey (2135) - Nashville, Tennessee, USA - JUN 7, 2006
Dark golden color with a thin white head of film. Aroma is grassy and smells lke stale hops. Spicy yeast character. willblake (2654) - Bel Air, Maryland, USA - JUN 7, 2006
04.28.06 Bomber, shared at Paul’s Pre-TAPNY. I’ve enjoyed this beer not only on that day, but a handful of times since. Something about this style, which isn’t really a saison, but rather a sort of lightly funked up, nicely effy, mineral, juicy-fruit, and kind of spicy paler brew with nice alcohol punch, something about it I really like. In the past, I’d have compared this with Flying Fish Summer, but no more (what happened there?), but it’s what I’m most reminded of...nothing even remotely close to a Belgie saision like Fantome or Dupont, but certainly has its place as a summer refresher with some kick. axilla (962) - New Providence, Pennsylvania, USA - JUN 5, 2006
Poured a cloudy medium gold body with a two finger thick white head that left a lot of lacing. Aroma is very barny with a good bit of lemongrass. Flavors have a lemongrass undertone the whole way through cemplemented with cloves, pepper, honey, and barny yeast. Fizzy in the back of my mouth but not obtrusive. Just the beer I was craving today.
Quevillon (3094) - Boisbriand, Quebec, CANADA - JUN 4, 2006
Post-mondial Tasting. Blonde simple, bon collet. Aromes d’houblon pas pire. Goût simple d’houblon épicé. jmuhops (669) - Winchester, Virginia, USA - JUN 4, 2006
Pours copper-gold with a large nearly-white head. Citrusy, yeasty aroma with a good deal of hay and spices. Earthy flavor with a lightly tart citrus middle and a dry, grassy finish. Good mouthfeel: properly spritzy, but the spritziness develops in the mouth, allowing the taste of the beer to come forward without impediment. Very well done. HighGravity (926) - Baltimore, Maryland, USA - JUN 2, 2006
(2006 Vintage) The nose is very vinous, which is appropriate for the style. Head and lace are at first thick and full, but they quickly dissipate. The palate is too sweet and too low on the CO2 for the style. It taste like this beer is fermented with the same yeast that their winter ale was fermented with. The yeast imparts a spiciness to the brew. This beer is almost there, but in the end, it is too sweet. For me this style should be airy and refreshing, not cloying. lamas (1639) - Washington DC, USA - JUN 2, 2006
22 oz. bottle from 2006. A hazy orange/gold pour with a big, creamy light-tan head that leaves some sparkling lace down the sides of my tulip glass. Musty aroma of orange peels, coriander, lemons, cloves, pepper and yeastiness. Medium to thin-bodied and slightly overly carbonated. Initial tastes are quite floral with some honey, candied sugar and lemon/lime. A musty, slightly dry finish that features some pepper and a hint of alcohol. Not bad, but there are plenty of much better saisons out there. I’m a big fan of the style. egajdzis (6589) - Pennsburg, Pennsylvania, USA - MAY 31, 2006
Poured a lightly hazy, orange gold color with a medium sized, white head that left nice lacing on the glass. Aroma of barnyard, leather, citrus, orange peel, cardamom, chamomile, coriander, and grains of paradise. Taste of citrus fruits, candi sugar, vanilla, earthy yeast, orange peel, white pepper (or grains of paradise), and light alcohol as well.