Busily effervescent straw-hued meringue-headed moderate-bodied saison brings sour citric-quince salience to large herbaceous profile. ‘Spicy lemon zest’ aromatics and re-fermented champagne yeast reinforce Granny Smith apple, tangerine, clementine, and wild berry nuances bubbling under salty white-peppered basil-rosemary-thyme-sage seasoning. Honeyed malt sweetness contrasts tart curried fruiting, mild lemongrass-eucalyptus surge, and dry farmhouse ale penchant for weedy wild oats, alfalfa, fennel, and barnyard parchedness. Mulling-spiced cardamom, nutmeg and clove find tertiary space.
