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The old BJCP guidelines mentioned that they are sometimes dry hopped but I was not able to find any mention of dry hopping in the current BJCP guidelines. Happy to be corrected though if you can point me towards it.In any case, my recommendation for someone doing their first saison would be to go easy on the hops and let the yeast shine through, as it's the dry finish and yeast character that sets this style apart from others. After that push the hops if you want.
The old BJCP guidelines mentioned that they are sometimes dry hopped but I was not able to find any mention of dry hopping in the current BJCP guidelines. Happy to be corrected though if you can point me towards it.
In any case, my recommendation for someone doing their first saison would be to go easy on the hops and let the yeast shine through, as it's the dry finish and yeast character that sets this style apart from others. After that push the hops if you want.
