From The Alchemist, a Vermont brewery, comes Celia, a gluten-free Belgian-inspired Saison made with sorghum. The spiciness of sorghum is balanced by Belgium yeast, Curacao orange peel and Celia hops; a very drinkable Saison Ale. This one's�6.50% ABV and pours out a low gold with a fizzy white head that laces the glass. Celia's nose is of orange peel, spice from the sorghum, herbs, lemon citrus hops, and bright malts. The taste opens with Saison yeasts, which are earthy, like hay and grain, followed by orange zest, pale malts, pepper and clove notes, and floral hops. Celia has a medium body with perky carbonation and a smooth, dry feel on the tongue. This one's available year-round in bottles; try it in a pint glass, tulip, or oversized wine glass at 45-50�F. The Alchemist Celia pairs nicely with curried or Thai cuisine, nutty and pungent cheeses, or as an aperitif before dinner.