What is saison
Saison is a Belgian beer style originating from farms in Wallonia: light, dry, often spicy with citrus and peppery notes. Traditionally thought of as a summer work beer to quench farm workers, today saison is also appreciated as an after-work drink for its freshness and lively character.
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History of saisons
Saisons originated in the 19th century in the rural regions of French-speaking Belgium. Cheese producers and farm workers needed a low-alcohol beer, easy to store and drink throughout the day. Over time the style evolved, incorporating particular yeast strains and spices, becoming a testing ground for aromatic experiments without losing its rustic and refreshing identity.
Saison beer: basic recipe
A typical recipe for a homebrewed saison (scale and parameters to be adapted):
- Malts: pilsner as base, small percentage of caramel malts or wheat for softness.
- Hops: noble European varieties or continental hops, low bitterness; often in moderate quantities to support the spicy profile.
- Spices and aromas (optional): orange peel, black pepper or grains of paradise, coriander in small amounts.
- Yeast: the key point. High attenuation saison strains with fruity/peppery notes are used.
- Water: relatively soft profile; watch mineral content to avoid overpowering the yeast.
Summary process: light mash to achieve a dry beer, standard boiling with hop additions according to desired bitterness, cooling and yeast inoculation at controlled initial temperature. Followed by active fermentation and often a maturation and/or bottle refermentation period.
Saison fermentation
Fermentation is the defining element of the style:
- Specific yeasts: saison strains are highly attenuative and produce fruity esters and spicy phenols. Some give clear notes of pepper or citrus.
- Temperatures: saison fermentation prefers higher temperatures than traditional ales (typically 20–28°C, sometimes higher peaks during active fermentation).
- Attenuation and dryness: saison yeasts tend to consume a lot of sugars, resulting in a very dry and smooth beer.
- Refermentation: many saisons are bottled with sugar for natural carbonation, which adds liveliness and a sparkling body.
Saison Dupont: why it is famous
Saison Dupont is considered the modern archetype of the style. Produced by the eponymous brewery in Belgium, it is appreciated for the balance between dryness, spicy and citrus notes, and the character of the yeast. Many brewers and enthusiasts take Dupont as a reference when evaluating a saison.
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Difference between blanche and saison
Often confused due to some aromatic overlaps, blanche and saison are distinct styles:
- Ingredients: blanche (witbier) uses a significant portion of unmalted wheat and is often flavored with coriander and bitter orange peel. Saison is more based on light barley malts.
- Yeast: both can exhibit spicy notes, but the characteristic strains are different. Blanche has softer and creamier profiles, saison is drier and sharper.
- Body and dryness: blanche tends to be softer and hazier, while saison is known for its dryness and final brightness.
Tasting and pairing tips
Taste the fresh saison between 6–10°C in a glass that concentrates the aromas. The spicy and citrus notes pair well with savory and slightly spicy dishes: salads with citrus, fresh cheeses, fish-based dishes, or spiced white meats. Also perfect as an aperitif beer for its refreshing and invigorating character.
For an experience ready to try after a busy day, the Saison à L'Ancienne by Monpiër de Gherdëina is a light, spicy, and citrusy saison, designed precisely for the after-work moment:
Conclusion
Saison is a very interesting style for those looking for a vibrant, dry beer with complex nuances generated by yeast and spices. Whether you want to try a homemade recipe or simply taste a classic, knowing the history, ingredients, and fermentation helps fully appreciate its character.
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