I've been very busy with life outside of brewing the past few months but I've been thinking about getting back to it. One of the brews I still have around is a bit disappointing. My Chinook bitter seems to have succumbed to an infection that has caused it to be over-carbed. It tastes okay, but it's a fizzy mess. The Chinook saison, on the other hand, shows no evidence of any Chinook hop flavor but is pretty tasty. There is an oddly floral aroma with a light caramel sweetness but that is countered by a dry rusticity. I typically brew a couple saisons once the weather starts getting warm and I think it might be time. The key to a good saison in my experience is time. All of saisons ways taste a little more complex after one year. In that way, brewing saison is kind of like brewing wine. I find this interesting as the Dupont strain of yeast is rumored to have come from a wine yeast.