Saison
Belgian & French · ale
A pale, very dry Belgian-French farmhouse ale with peppery yeast character.
- OG
- 1.048–1.065
- FG
- 1.002–1.008
- ABV
- 5–7.5%
- IBU
- 20–35
- SRM
- 5–12
Description
Saison is defined by its yeast and by its uncommonly dry finish. The yeast strains used produce pronounced black-pepper phenolics, gentle citrus and stone-fruit esters, and ferment to attenuations approaching 90% — leaving a beer that finishes brutally dry despite a respectable starting gravity. The grain bill is typically pale and simple, often with a modest portion of wheat or rye, and hops play a supporting role with a moderate, often noble or earthy character. Carbonation is high, body is light, and the overall effect is profoundly thirst-quenching.
History
Saison is the seasonal ale tradition of Wallonia, the French-speaking part of Belgium. Originally brewed in winter for summer consumption by farm workers ('saisonniers'), the style was nearly extinct by the mid-twentieth century. Modern revival is largely the work of Dupont, whose strain has become the reference for the modern interpretation.
Flavor notes
Black pepper and citrus zest on the nose; very dry palate; moderate bitterness; sparkling carbonation; warming finish.
Classic examples
- Saison Dupont
- Brasserie de Blaugies La Moneuse
- Boulevard Tank 7
Service
Stemmed tulip · 45–55°F
Recipes in this style
Style ranges based on multiple primary brewing-literature sources; BJCP attribution under legal review. See licensing.