Aroma: “Surprisingly malty nose with light caramel and toastiness. Mild paper oxidation. Faint hops aroma is earthy, like damp soil, but hard to find. Cloves, orange peel, toast, yeast, and hints of black pepper..”

Flavor: “More hops in the flavor, offering an herbal blend of mint and marjoram, but the malt is far more forward— grainy with some toasty notes. Papery oxidation here, too, and mild bitterness. Hops flavor seems muddled and indistinct. Instead, I get a more saison-like quality with yeast esters and phenols. Cloves and even a bit of cracked black pepper, then a dry, bitter nish.”

Overall: “Is this a session saison? The yeasty aromatics and avors seem more at home in a Biere de Table than in an American session IPA. I actually quite like this beer, but it works better as a generic Belgian-style table beer. Tartness when I swallow lingers on the back of the tongue. Very dry finish.”