Good timing on the question. I just put a saison on tap that was fermented with this strain. I'm not picking up a lot of fruitiness, maybe a hint of mango and pineapple. What I am getting though is a very spicy sensation on the tongue, with a low level of Brett funk ( just enough to know it's there, but not dominate). The best part is that it fermented down to 1.003, so the finish is bone dry, yet I don't perceive the beer as thin. My grain bill is pilsner, spelt, and a bit of munich, mashed at 150, with an OG of 1.052. Hopped with Saaz and Styrian Goldings. Fermented in the upper 60s. It's a little slower than saccharomyces, but not by much. I kegged this after 4 weeks, but all activity was done after 2.