I actually split my batch and only spiced half of it with the basil and mugwort. Well yesterday I finally got around to tasting the first bottle of non-spiced saison with this yeast. Man oh man, turned out so nice. Big pilsner malt aroma and flavor, along with "that Belgian character" caused by distinctive Belgian esters, also a good bit of peppery spice, a distinctive tartness and slight lemony type citrus flavor, and the aftertaste is of honey, which, I know from experience, definitely comes from the pilsner malt. Again, I repeat, this version was NOT spiced in any way, so these characters are predominantly from the Belle Saison yeast. Very nice saison, very good example of the style. It is indeed quite a bit hazy, not like a hefeweizen but enough to notice, although some of the haze also seems to dissipate as the beer warms. The most surprising thing to me was that tartness -- it's as if I'd added a little citric acid or something like that, which I did NOT. And I fermented in all new glass equipment so I know there ain't a Lacto infection in there. I haven't put this beer into competition yet but I will -- as a Recognized BJCP judge, I am guessing this beer would score right around a 40, or okay let's say I'm a little biased but at least 38. I've not tasted a saison that nails the style a lot better than this. FG was 1.002 but it doesn't taste that low, tastes like 1.008 or something like that -- there's still plenty of body to prevent it from tasting thin or watery at all. Bottom line is: Do not fear this yeast!