- OG
- 1.054
- FG
- 1.004
- ABV
- 6.6%
- IBU
- 32
- SRM
- 5
- Batch
- 5 gal
Grain bill
| Malt | Weight | % |
|---|---|---|
| Belgian Pilsner Malt | 9.50 lb | 93% |
| Vienna Malt | 0.75 lb | 7% |
Hop schedule
| Hop | Weight | Time | Type |
|---|---|---|---|
| East Kent Goldings | 1 oz | 60 min | boil |
| Styrian Goldings (Celeia) | 1 oz | 30 min | boil |
| Styrian Goldings (Celeia) | 0.75 oz | 5 min | boil |
Yeast
Process
- Mash at 149°F for 60 min
- Boil 90 min
- primary cool: 2 days @ 70°F
- primary warm: 21 days @ 88°F
Notes
Belgian pilsner malt and a touch of Vienna for the canvas; Goldings and Styrian Goldings for earthy spice. The Dupont yeast is famously stubborn — start at 70°F and ramp up to nearly 90°F over a week. The result should finish at 1.004 or below: bone dry, peppery, alive on the palate.
Brewer: Ramp temperature aggressively. If it stalls at 1.020, raise temp; if still stuck at 1.014 after 3 weeks, repitch a packet of US-05.
Packaging: Carbonate to 3.0–3.5 vols. Bottle-conditioning is traditional and improves the beer.
About this Saison
History
Saison originated in the French-speaking region of Wallonia, Belgium, where it was traditionally brewed during cooler months for consumption by seasonal farmworkers during summer harvest. These farmhouse ales were often brewed with whatever ingredients were locally available, resulting in considerable variation between producers. Saison Dupont, brewed in Tourpes, Belgium since 1844, is frequently credited as the benchmark example that helped define modern expectations for the style. The brewery's flagship saison has influenced countless interpretations worldwide. The BJCP Saison category recognizes this beer's dry, highly attenuated character with moderate hop bitterness and prominent yeast-driven phenolics and esters as representative of the style.
Technique
The 149°F mash temperature targets a highly fermentable wort, encouraging the extensive attenuation characteristic of Saison Dupont. This lower mash temperature produces more simple sugars that Belgian Saison yeast can readily consume, resulting in the dry finish expected from this style. The hop schedule begins with East Kent Goldings at sixty minutes for foundational bitterness, followed by Styrian Goldings additions at thirty and five minutes to layer in earthy, herbal complexity without overwhelming hop character. Fermentation with Wyeast 3724 typically requires patience, as this strain is known for slow or stalled fermentation; maintaining temperatures between 80-90°F and gentle rousing can help achieve full attenuation over two to three weeks.
Ingredient notes
Belgian Pilsner malt forms the backbone, providing a clean, slightly grainy base that allows yeast character to dominate. The small addition of Vienna malt contributes subtle malt complexity and a touch of color without adding significant sweetness. East Kent Goldings brings mild, earthy English hop character, while Styrian Goldings (Celeia) adds complementary herbal and floral notes with restrained bitterness. Wyeast 3724 is the defining ingredient, producing the peppery phenolics, fruity esters, and bone-dry finish associated with Saison Dupont. This strain's reputation for challenging fermentation behavior is well-documented, often requiring extended time and elevated temperatures to reach terminal gravity, but the resulting complexity justifies the effort.
Variations
Table-strength saisons reduce the grain bill to produce lower-alcohol versions suitable for extended drinking sessions, while maintaining the characteristic dry finish and yeast profile. Some brewers substitute a portion of pilsner malt with wheat or spelt for additional body and haze, though this departs from Dupont's clean presentation. Hopping variations might include Saaz or Hallertau for a more continental profile, or small amounts of Amarillo for subtle citrus notes. The yeast choice significantly impacts character; substituting Wyeast 3711 or White Labs WLP565 produces faster fermentation with similar phenolic character but potentially less complexity. Adding orange peel, coriander, or peppercorns during the final minutes of the boil creates spiced variations, though purists argue these additions are unnecessary given proper yeast expression.
When to drink & pairings
Saison's dry, effervescent character and moderate alcohol content make it versatile at the table, complementing rich foods without overwhelming delicate flavors. The peppery yeast character pairs well with charcuterie, aged cheeses, and roasted poultry, while the beer's carbonation cuts through fatty preparations. Seafood dishes, particularly mussels or grilled fish with herbs, align with the beer's earthy hop profile. Serve in a tulip or wine glass at 45-50°F to showcase the complex aromatics and maintain lively carbonation. This style suits warm-weather occasions, outdoor dining, and extended meals where its refreshing qualities and food compatibility can be appreciated across multiple courses.