- OG
- 1.052
- FG
- 1.003
- ABV
- 6.5%
- IBU
- 24
- SRM
- 5
- Batch
- 5 gal
Grain bill
| Malt | Weight | % |
|---|---|---|
| Belgian Pilsner Malt | 8.00 lb | 78% |
| Wheat Malt | 1.50 lb | 15% |
| Spelt Malt | 0.75 lb | 7% |
Hop schedule
| Hop | Weight | Time | Type |
|---|---|---|---|
| Styrian Goldings (Celeia) | 1 oz | 60 min | boil |
| Saaz | 1 oz | 5 min | boil |
Yeast
Process
- Mash at 148°F for 60 min
- Boil 90 min
- primary: 14 days @ 80°F
- brett conditioning: 90 days @ 70°F
Notes
Pitch a clean saison strain first; once primary winds down, pitch a vial of WLP650 (Brett B) and condition for at least three months. The Brett scavenges what the saison left behind, dropping FG further and building leather, hay, and pineapple over time. Drinks better at six months.
Brewer: Use a dedicated fermenter or assume any vessel that holds Brett is now Brett-only. Plastic absorbs it permanently.
Packaging: Carbonate to 3.0+ vols. Use stronger bottles — Brett keeps fermenting in the bottle.
About this Saison
History
Saison originated in the French-speaking region of Wallonia in southern Belgium, where it was traditionally brewed during cooler months for consumption by seasonal farmworkers during summer harvest. These beers were often produced on small farms with locally available ingredients, resulting in considerable variation from brewery to brewery. The style nearly disappeared in the twentieth century but experienced revival through both Belgian producers and American craft brewers. Saison is associated with the BJCP Saison category, which recognizes both standard and specialty versions. The addition of Brettanomyces, while not traditional to all historical examples, has become increasingly common in contemporary interpretations seeking enhanced complexity and rustic character.
Technique
The mash temperature of 148°F targets a highly fermentable wort, producing a dry finish characteristic of the style. This lower temperature encourages beta-amylase activity, breaking down starches into simpler sugars that the yeast can readily consume. The hop schedule employs Styrian Goldings for a sixty-minute boil to provide moderate bitterness and foundational herbal character, while Saaz added at five minutes contributes delicate floral and spicy notes without excessive bitterness. Fermentation with WLP585 typically proceeds vigorously at warmer temperatures, often between 68-78°F, which promotes the peppery phenolics and fruity esters associated with saison yeast. Extended conditioning allows the beer to develop additional complexity and dryness.
Ingredient notes
Belgian Pilsner malt forms the base, providing a clean, slightly sweet foundation with subtle grainy character. Wheat malt at 1.5 pounds contributes body, head retention, and a soft mouthfeel, while spelt malt adds a distinctive nutty, earthy quality often associated with rustic farmhouse ales. Styrian Goldings (Celeia variety) offers moderate alpha acids with herbal and slightly fruity notes, complementing the Saaz hops' classic noble character of floral spice and mild earthiness. WLP585 is known for robust attenuation, producing a dry finish while generating peppery phenolics and fruity esters. The combination creates a complex flavor profile balancing grainy malt, spicy hops, and expressive yeast character.
Variations
Traditional saisons were brewed without Brettanomyces, relying solely on Saccharomyces strains for fermentation. Adding Brett, whether during primary fermentation or conditioning, introduces funky, barnyard notes and additional dryness through super-attenuation. Some brewers substitute rye for spelt to emphasize spicy, earthy flavors, while others increase wheat content for a cloudier appearance and fuller body. Dry-hopping with additional Saaz or other noble varieties can enhance aromatic complexity. Commercial examples range from Dupont's bone-dry Saison Dupont to more fruit-forward American interpretations. Adjusting the Brett pitch rate and timing significantly alters the funk intensity, from subtle farmhouse character to pronounced wild ale qualities.
When to drink & pairings
Saison pairs well with a wide range of foods due to its dry finish, moderate carbonation, and complex flavor profile. The beer complements seafood, particularly mussels, oysters, and grilled fish, while its peppery yeast character works alongside roasted chicken, pork, or charcuterie. The funky Brett notes enhance earthy dishes featuring mushrooms or aged cheeses. Serve in a tulip or wine glass at 45-50°F to showcase the aromatic complexity and allow carbonation to remain lively. This style suits warm-weather drinking and outdoor gatherings, though its complexity makes it appropriate for contemplative tasting sessions as well.