I used to think black saison was a stupid idea, but now that I've had a few that are really good (and some that are not) I want to do one myself. The beer I want to brew is one that's going to stand up to those slow cooked asian pork roasts. Think of something with a bit of chilli burn and heaps of sweet dark soy flavours. So I'm not looking to match, i'm looking to contrast. Something dry and refreshing, but with some flavour (otherwise I'd just buy one of the endless asian rice lagers). And that's where I"m thinking the yeast flavour from the saison yeast, a touch of roast flavour from the other malts. And finally some interesting spices in the beer as well, probably a tincture based around a Chinese five spice mix. Things like star anise, cinnamon, nutmeg, cloves, etc. added to taste at bottling. Here's a first draft - https://www.brewersfriend.com/homebrew/recipe/view/737458/a-mirror-darkly My current question is whether the chocolate is enough to give that touch of roast flavour. Normally I'm heavy handed with the roasted malts, so may have overcompensated by not adding enough. Other than that any other thoughts are welcome.