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"Saison (sometimes called Farmhouse Ale) is a traditional Belgian beer style originating from the Walloons who live along the border with France. It was traditionally brewed only during the winter months when farm workers, known as "saisoniers," had less work to do in the fields. They brewed it to prepare for spring and summer when warmer temperatures made brewing impossible. It used to be common practice to allow beers to ferment and mature for a very long time before drinking them."

The finished beer was a pale blonde with a peppery spiciness and an exceptionally dry body. Although saison beer nearly died out towards the end of the 20th century, it has recently been rediscovered and kept alive, primarily by American craft brewers.

Modern interpretations of this old beer style tend to be significantly more alcoholic, and US brewers often spice up saisons with spices. Ginger, in particular, works well to further enhance the characteristic yeast profile. More recently, particularly adventurous brewers have also started adding Brettanomyces during fermentation to achieve a very specific, funky-sour flavor. However, this isn't really traditional for this beer.

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