What is a saison?
Saison is a classic Belgian farmhouse ale originally brewed on farms in Wallonia (the French-speaking part of Belgium) to refresh seasonal workers. Today the style ranges from light, crisp and highly carbonated to more rustic, yeast-forward examples with peppery, fruity, and barnyard notes. Typical characteristics include a pale to deep gold color, dry finish, prominent saison yeast character, and moderate alcohol (often 4.5–7.5% ABV).
How do you pronounce "saison"?
There are two common pronunciations you’ll hear:
- French approximation: "seh-zon" (nasal ending) — close to /sɛ.zɔ̃/ in IPA.
- English pronunciation: "say-ZON" — easy and widely used, pronounced like "say-zon."
Popular saison beer brands
If you want to try emblematic examples, look for these well-known saisons:
- Saison Dupont (Brasserie Dupont) — the benchmark classic for the modern style.
- Ommegang Hennepin — a widely available American take with bright citrusy notes.
- Boulevard Tank 7 Farmhouse Ale — a hoppier, fruit-forward interpretation from the U.S.
- Fantôme saisons — quirky, highly aromatic and often bottle-conditioned.
- Smaller craft saisons and farmhouse ales from regional Belgian and craft brewers — many excellent variations exist.
All about beer saison: flavors, appearance, and aroma
- Appearance: usually pale straw to deep gold, often slightly hazy with a big, bubbly white head.
- Aroma: yeast-driven esters and phenolics (pepper, clove), citrus and stone fruit, sometimes mild graininess or barnyard funk.
- Flavor: dry, refreshing, sometimes mildly fruity, with a spicy/peppery backbone from the yeast; hops are usually present but not dominant.
- Mouthfeel: medium-light with lively carbonation — it’s meant to be thirst-quenching.
Saison beer recipe basics (homebrew overview)
If you want to brew a saison at home, here’s a straightforward outline:
- Grain bill: Mostly pale malt (Pilsner/Munich up to 90–95%), plus a small portion of wheat or light crystal for body and head retention.
- Hops: Low to moderate bitterness; noble hops or floral/herbal varieties — hops should support, not dominate.
- Yeast: True saison yeast strains (e.g., Dupont-like strains, Wyeast 3724, or other saison cultures) are critical — they generate peppery phenolics and fruity esters.
- Mash and ferment: Single infusion mash at a relatively warm mash temp for a drier finish; ferment warm (20–28°C / 68–82°F) depending on yeast to encourage esters and phenolics. Some saisons are fermented in two stages: a warm primary, then a cool slow maturation.
- Conditioning: Bottle or keg condition for lively carbonation; many saisons benefit from a few weeks of conditioning to let flavors round out.
- Optional additions: Black pepper, orange peel, grainy rye, or saison spices used sparingly for complexity.
Farmhouse ale vs IPA — what's the difference?
Although both are popular craft styles, farmhouse ales (saisons) and IPAs have distinct identities:
- Yeast and aroma: Saisons rely on expressive saison yeast (spicy, fruity, sometimes funky). IPAs emphasize hop-derived aromas (citrus, tropical, resinous).
- Bitterness and hops: IPAs are hop-forward with high bitterness and intense hop aroma/flavor. Saisons use hops more for balance and aromatics, not dominance.
- Malt and body: Saisons are typically drier and lighter-bodied; IPAs can be fuller and maltier to support strong hop bitterness.
- Carbonation and mouthfeel: Saisons are highly carbonated and effervescent. Many IPAs are less fizzy and more resinous on the palate.
- Typical ABV: IPAs range widely (5.5–8%+); saisons are often moderate (4.5–7.5%), though there are exceptions.
How to enjoy a saison
Serve saisons in a tulip or goblet at 6–10°C (43–50°F) to highlight aromatics and carbonation. Saisons pair beautifully with salty cheeses, roasted vegetables, pork dishes, seafood, and even spicy cuisine — their dryness and effervescence cleanse the palate and lift food flavors.
Try a classic farmhouse experience
If you’re drawn to bright, rustic, yeast-driven ales with a lively personality, try
— it captures the hazy straw color, immaculate white head, and the intense fermentative, rustic aroma that makes saisons so captivating.
