So tonight I'm drinking the second beer from @Zephyr259 which is a saison at a rather merry 9% ABV, sounds like my kind of beer... Aroma Phenolic yeast character very prominent, peppery spice, some fruitiness, a little tart with hints of bubblegum which is interesting and a bit of alcohol in there too. Appearance Poured very clear initially but I got a bit of sediment in there hence the haze, but a very pretty golden colour with fantastic head retention. Flavour Spicy phenols initially, a touch of fruitiness which grew as the beer warmed a little, clean subtle malt flavours and very dry as a saison should be. A big kick of alcohol (not unexpected at 9%) but it's smooth, no harshness to it at all. Great carbonation, really lightens the beer on the tongue and adds to the dry finish. Overall Impression For some reason I thought you'd told me this was fermented with Wy3711, but as soon as I tasted it I had a feeling I was wrong on that (and actually the hint of bubblegum in the aroma was my first clue). I think it was Brewhaha who had used it, I'm losing track of all these swaps! Anyway I'm going to hazard a guess that this is MJ French saison, it has that distinctive MJ bite that I seem to get every time from their yeasts. Well almost every time, Ajhutch managed to slip one past me (although I'll be hanging up my mash paddle if you tell me I'm wrong!) I can't quite put my finger on it, but there's something about the flavour profile from their yeasts that just doesn't sit right with me. It doesn't ruin this beer for me, but it does reduce my enjoyment a little. And that's just my personal taste, I know others love it so it's not really a criticism, more an observation, feel free to ignore it because this is very well brewed, I love the complexity that comes from beers of this strength and I've made a note to brew a really big saison soon. So thanks for sending this mate, and because you were generous in sending two beers I owe you another, I have a lemon and lime Berliner if that takes your fancy, or a spiced quadrupel if not? BTW I'm curious, what was the fermentation temperature for this?