Now of course, no one can possibly know how it compares to the original brew it attempted to reconstruct. I remember in particular a rather long ramble about how they were pretty sure but not quite that they were doing the right thing using the saffron as conservant.
It's well-worth giving it a try if you're lucky enough to live in the few places in the US where you can easily and reliably get a hold of it.
If you need to do the connoisseur thing, you'll say it resembles a ale, but trully it resembles nothing I have tasted enough to deserve a lable. Call it experimental, or indie, hell, it's Dogfish.
It's got honey and grape notes in it that make it almost taste like a weird crossover between beer and wine. Very fruity, would feel a little bit dry on the tongue if it weren't so perfumed. The saffron itself is amazing and comes as part of a second layer of scents once you take a sip of it.
It's a very drinkable beer (in spite of its hops), but maybe a bit too sweet and perfumed to stick to it for a whole night. It struck me as candidate for a really great companion to a home-made chicken and pequi risotto, mmm.