- OG
- 1.062
- FG
- 1.008
- ABV
- 7.1%
- IBU
- 26
- SRM
- 6
- Batch
- 5 gal
Grain bill
| Malt | Weight | % |
|---|---|---|
| Belgian Pilsner Malt | 9.00 lb | 78% |
| Wheat Malt | 1.50 lb | 13% |
| Munich Malt | 1.00 lb | 9% |
Hop schedule
| Hop | Weight | Time | Type |
|---|---|---|---|
| Saaz | 1 oz | 60 min | boil |
| Hallertau Mittelfrüh | 0.75 oz | 10 min | boil |
Yeast
Process
- Mash at 150°F for 60 min
- Boil 90 min
- primary cool: 3 days @ 68°F
- primary warm: 14 days @ 80°F
Notes
A dressed-up saison for cool weather. Add 0.5 oz coriander seed (crushed), 0.5 oz dried bitter orange peel, and 0.25 oz fresh ginger at 5 minutes. The yeast already brings pepper-clove; the spice additions extend rather than fight that profile. Mash medium for slightly more body to support the spice.
Brewer: Crush coriander coarsely just before flameout. Add spices to a muslin bag for cleaner removal.
Packaging: Carbonate to 3.0 vols.
About this Saison
History
Saison originated in the French-speaking region of Wallonia, Belgium, where farmhouse brewers produced seasonal beers for agricultural workers during warmer months. These beers were brewed in cooler seasons and stored for summer consumption, resulting in highly attenuated, refreshing ales with moderate alcohol content. The style nearly disappeared in the twentieth century but experienced revival through breweries like Brasserie Dupont. Saison is associated with the BJCP Saison category, which recognizes both standard and higher-strength versions. The style's defining characteristics include high carbonation, dry finish, and fruity-spicy yeast character, though historical recipes varied considerably based on available ingredients and regional preferences.
Technique
The 150°F mash temperature targets a balance between fermentability and body, producing sufficient residual sugars to support the spice additions while maintaining the dry finish characteristic of saison. SafBrew T-58 performs well at warmer fermentation temperatures, typically 64-72°F, generating the peppery phenolics and fruity esters associated with Belgian ale strains. The hop schedule emphasizes noble hop character with Saaz providing foundational bitterness during the sixty-minute boil, while Hallertau Mittelfrüh added at ten minutes contributes herbal and floral notes without excessive bitterness. Extended conditioning at cellar temperatures allows flavors to integrate and the beer to develop its characteristic dryness through continued yeast activity.
Ingredient notes
Belgian Pilsner malt forms the foundation, providing a clean, slightly sweet base that allows yeast and spice character to emerge. Wheat malt contributes body, head retention, and a subtle grainy complexity, while Munich malt adds light malt depth and pale amber color without overwhelming the delicate balance. Saaz and Hallertau Mittelfrüh represent traditional noble hop varieties, offering earthy, herbal, and floral notes that complement rather than dominate. SafBrew T-58 is a dry ale yeast known for producing moderate esters and peppery phenolics with good attenuation, though it typically finishes slightly less dry than some other saison strains. Water chemistry favoring moderate sulfate levels can enhance hop perception without compromising the soft mouthfeel.
Variations
Traditional saisons ranged from pale to amber with varying hop and spice profiles depending on farm and season. Some commercial examples incorporate darker malts like Special B or aromatic malts for additional complexity, while others remain pale and hop-forward. Substituting Belgian Pale malt for a portion of Pilsner malt increases malt character, while adding rye or spelt introduces additional spice notes. Alternative yeast strains like Wyeast 3724 or White Labs WLP565 produce drier, more phenolic profiles. Adjusting the spice additions—whether traditional peppercorns, coriander, or holiday spices like cinnamon and ginger—significantly alters the beer's seasonal character while maintaining the saison framework.
When to drink & pairings
Saison pairs well with lighter fare including roasted poultry, pork dishes, soft cheeses, and salads with vinaigrette dressings. The spiced holiday version complements seasonal foods like roasted root vegetables, turkey, and dishes featuring warming spices. Serve in a tulip or wine glass at 45-50°F to showcase the complex aromatics and maintain appropriate carbonation. The high carbonation and dry finish make this beer suitable as an aperitif or palate cleanser between courses. The style's versatility and refreshing character work well for gatherings where diverse food options are present, particularly during autumn and winter celebrations.