Kegged a Saison. 82% pils. 8% wheat. 10% corn sugar. Belle Saison yeast. The interesting thing about this brew is that it fermented at the top of the yeasts posted range - 95 degrees. I had wanted to slowly raise the temp a bit but didn't pay attention and when I noticed the next day it was 95. I was worried that it would be a wasted effort.
After my initial, "Oh s÷×+!", and wondering if I ruined it, I found myself looking forward to tasting this 95 degree beer. So upon kegging today I poured myself a warm, flat, 10 oz sample.
Nothing wrong with this beer at all. Now I'm looking forward to tasting it clear, cold, and carbed.