Discover the Saison: a quick guide
Saison, often called a farmhouse ale, is a lively, dry, and highly drinkable beer style that originated in Wallonia (French-speaking Belgium) but spread across northern France and nearby regions. Expect bright hop character, peppery yeast notes, and a refreshing finish that made these beers perfect for farm workers in warm months.
How to pronounce "saison"
Pronunciation is simple: say it like "SEH-zohn" (two syllables). The final "n" is nasalized in French—close the sound at the back of the mouth rather than fully enunciating an "n".
All about Saison: flavors and characteristics
- Appearance: pale gold to deep amber, often slightly hazy.
- Aroma: floral or fruity esters with spicy, peppery yeast notes and a moderate hop bouquet.
- Flavor: dry finish, restrained malt sweetness, fruity esters, and sometimes a touch of tartness.
- Body: light to medium, highly carbonated and effervescent.
- ABV: typically ranges from 4.5% to 8% (some modern takes go higher).
Popular saison beer brands
If you want to explore classic and modern takes on the style, here are well-known names to look for:
- Dupont (Saison Dupont) — a benchmark farmhouse ale
- Brasserie Thiriez — northern French craftsmanship with saison influences
- Boulevard (Tank 7) — American interpretation with robust character
- Fantôme — experimental and funky Belgian farmhouse ales
- Jolly Pumpkin — American sour farmhouse styles
Saison beer recipe basics (homebrew outline)
Want to brew a saison at home? Here's a straightforward approach to get the style's signature traits:
- Base malts: Pilsner or pale malt with a touch of Vienna or Munich for color and body.
- Adjuncts: small amounts of oats or wheat for mouthfeel (optional).
- Hops: European noble varieties (Saaz, Styrian Goldings) or modern aromatic hops used lightly — bitterness is moderate.
- Yeast: a saison-specific yeast strain is crucial — it produces peppery, fruity esters and thrives at warmer ferment temps.
- Fermentation: start cool (around 18°C/64°F) then raise to 25–28°C (77–82°F) to coax out esters and phenols; some brewers finish hotter for a drier result.
- Carbonation: high carbonation enhances the refreshing quality.
Farmhouse ale vs IPA — what's the difference?
Both styles are beloved, but they aim for different experiences:
- Focus: Farmhouse ales (saisons) emphasize yeast-driven spice, dryness, and drinkability; IPAs emphasize hop aroma, bitterness, and hop-derived flavors like citrus, pine, or tropical fruit.
- Bitterness: IPAs usually have higher bitterness and hop intensity; saisons are moderate to low in perceived bitterness.
- Yeast role: Saison yeast is a primary flavor driver, while many IPAs use neutral yeast so hops can dominate.
- Body and carbonation: Saisons are often lighter-bodied and highly carbonated; IPAs can be fuller and less effervescent (varies by substyle).
Where to try a great Saison
When searching for an authentic northern-French/Belgian-style saison, look for breweries with farmhouse brewing roots or those that use traditional saison yeast. If you want a direct recommendation that captures the hop-forward, crisp character from the far North of France, try — it showcases continental hop aromatics while staying true to the saison tradition.
Serving tips
- Glassware: a tulip or goblet with room for head and aroma works well.
- Temperature: serve slightly cool (8–12°C / 46–54°F) to preserve aromatics and carbonation.
- Food pairings: pairs brilliantly with roasted chicken, tangy cheeses, seafood, herbed dishes, and salads with citrus vinaigrette.
Final notes
Saisons are versatile and approachable — whether you’re exploring classic bottles or brewing your own, the style rewards experimentation. Try a few brands to understand the spectrum from clean and peppery to funky and tart, and enjoy the lively spirit that made saison a farmhouse favorite across northern France and Belgium.
