Imperial Yoshie is ready!
This year we noticed as it was fermenting that there was a distinct old school, pink bubble gum aroma. To accent that we changed the planned dry hop and used Triumph. Triumph is known to have a bubble gum aroma in addition to apricot and peach notes. The combination of the yeast and hops worked and that bubble gum aroma and flavor really comes out as the beer warms. It shifts from a clove and pepper flavor to something fruity with a touch of sweetness.
The beer is actually quite dry. The saison yeast used almost all of the sugars. However, the high alcohol balances this by adding body and a little sweetness. This combination prevents the beer from ever feeling too full or getting a cloying sweetness as it warms. Instead it is just a fun beer from beginning to end.