Definitely more yeasty than the Boon, but the flavor comes through as not much more complex. A tart, slightly medicinal cherry with a noticeable yeasty, dry bitterness.

Good cherry, a little sour, a little musty.

Cherry-caramel, not too sour. Tannic. Really nice, clean finish. Salt on the lips.

Just sweet enough that is tasty. Malty. Balanced.

Okay, I get the Coriander white peppercorn thing that Mike mentions, but I don't believe went fruit or tart. So, it's more like a wheat, except that I get some sweet matrix that reminds me of a marzen.

Coriander-white pepper saison, slightly fruity-tart. What you'd expect from Logsdon. There's some kind of lingering spice heat on the finish... not Szechuan peppercorn as far as I can tell, but I can't yet identify what the Far East is exactly.

Bubblegummy and perfumey. Sour. Grape-like fruit quality.

Smells very nice, floral fruit. Clean, dry cherry flavor. Not syrupy, but not much malt presence either.

Not quite as delicious as I remember from last time, but my palate did get a kick in the teeth from the Almanac.

Crisp saison with a touch of vinous tartness. Really very nice -- if I'd had more than just a taste of this I might likely have rated it higher.

Moderate acidic clean start through to a clean open finish. Lemon and pineapple smell and a peachy sort of fruity cereal taste.

Yeasty spongy smell. Clean slightly sharp starting taste, transitions to wet empty tartness. Thin body bit finishes slightly tangy, like unripened pineapple. Refreshing. Coriander is present in the finish I think, a musty herby presence.

Wild yeast funkiness is a delicate thing to manage, and here it's a tiny bit on the too-funky side - a little more metallic, a little more "blue." Not sour at all. It's built on top of what seems to be a solid saison with clear Belgian spice notes. Not much noticeable cereal body.