Appearance: Heavy, creamy head atop a hazy golden beer. Great retention and heavy lacing on the way down. One of the best-looking beers that I've brewed. As I think I have mentioned in the past, I love the rustic look of a hazy saison as opposed to one that pours crystal clear.
Nose: Strong with notes of mango, orange zest, honey, and a bit of pear. Almost a light, vanilla-like character as it warms.
Taste: Similar to the nose, but actually has a bit of tart cherry in the background. It's not a sour beer by any means, but there is a very faint tartness through the finish. Just a hint of earthy spice.
Mouthfeel: Full and creamy up front, but finishing quite dry. The oats and wheat added plenty of proteins, and it seems like this yeast produces plenty of glycerol, together leading to a lovely feel. At the same time, finishing around 1.002-1.004 doesn't leave much there, and the finish is accordingly quite dry.
Overall: Not much I would change about this one, and I'm looking forward to brewing another batch. This is something I plan to have on tap year round at the future tap room, and is making me think twice about doing all oak fermentation with Brett in everything. While there is undoubtedly a bit of Brett going to work here (given that there was a pellicle at the time of kegging), its character is relatively muted compared to the Saccharomyces and hops.
