I hate to say it, but as a carbed sample last night, I wasn't really happy with it. I think it is an abbey style yeast, not a saison...my problem really is with its use for a Belgian Golden. The Beer had Belgian sugar at high Krausen or just past that point. The flavor is somewhat Trappist-like, but kinda "flat", without much in the way of esters, other than a subtle pear note. I am going to let one warm up quite a bit and see if that has any effect. All things considered, I would say that the flavor profile lacks the complexity that I have come to taste with the liquid yeasts that are Trappist originated. My recipe was basically Pilsner 8 lbs, Wheat 2 pounds, lightly hopped with Hallertauer and Hallertauer Mittelfruh, but I don't recall the specifics on that presently. I may try it in a Dubbel to see if there is any better result.