Saison?
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philmud
Well-Known Member
It's a Belgian/French "farmhouse" ale, usually very spritzy and dry with a lot of subtle yeast driven flavours ranging from spicy through to fruity. A good saison is a thing of beauty! Easy to brew because the yeast tolerates a higher range of temps (though temp control is beneficial).
Get hold of a commercial offering like Saison DuPont and try it out. Perfect weather for saisons, brewing AND drinking!
Get hold of a commercial offering like Saison DuPont and try it out. Perfect weather for saisons, brewing AND drinking!
They can finish around 1.002, so don't go bottling too early. Although they work pretty quick so that shouldn't be an issue.
r055c0
Well-Known Member
I've never had a commercial one but have brewed about 6 different ones now, both Belgian & French, loved all of them. It's really addictive once you get a taste for it
MartinOC
Insert something suitably witty here
Cut/Paste from the Style Guidelines below. There's a shitload of technical/sensory **** in here, but you'll get the idea that it's a tart, refreshing beer with lots of yeast-driven phenolics that just make it an absolute joy to drink in hot weather (like NOW! in Melbourne).
To steal from "The Odd Angry Shot": "Geez, I'd love aPassiona Saison".
2013 Australian Amateur Brewing Championship Style Guidelines
ONE STYLE PER PAGE VERSION Page 84
17.2 Saison [BJCP]
Appearance: Often a distinctive pale orange but may be golden or amber in colour. There is no correlation between strength
and colour. Long-lasting, dense, rocky white to ivory head resulting in characteristic “Belgian lace” on the glass as it fades.
Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. Effervescent.
Aroma: High fruitiness with low to moderate hop aroma and moderate to no herb, spice and alcohol aroma. Fruity esters
dominate the aroma and are often reminiscent of citrus fruits such as oranges or lemons. A low to medium-high spicy or floral
hop aroma is usually present. A moderate spice aroma (from actual spice additions and/or yeast-derived phenols) complements
the other aromatics. When phenolics are present they tend to be peppery rather than clove-like. A low to moderate sourness or
acidity may be present, but should not overwhelm other characteristics. Spice, hop and sour aromatics typically increase with
the strength of the beer. Alcohols are soft, spicy and low in intensity, and should not be hot or solventy. The malt character is
light. No diacetyl.
Flavour: Combination of fruity and spicy flavours supported by a soft malt character, a low to moderate alcohol presence and
tart sourness. Extremely high attenuation gives a characteristic dry finish. The fruitiness is frequently citrusy (orange- or
lemon-like). The addition of one of more spices serve to add complexity, but shouldn’t dominate in the balance. Low peppery
yeast-derived phenols may be present instead of or in addition to spice additions; phenols tend to be lower than in many
otherBelgian beers, and complement the bitterness. Hop flavour is low to moderate, and is generally spicy or earthy in
character. Hop bitterness may be moderate to high, but should not overwhelm fruity esters, spices, and malt. Malt character is
light but provides a sufficient background for the other flavours. A low to moderate tart sourness may be present, but should
not overwhelm other flavours. Spices, hop bitterness and flavour, and sourness commonly increase with the strength of the
beer while sweetness decreases. No hot alcohol or solventy character. High carbonation, moderately sulfate water and high
attenuation give a very dry finish with a long, bitter, sometimes spicy aftertaste. The perceived bitterness is often higher than
the IBU level would suggest. No diacetyl.
Mouthfeel: Light to medium body. Alcohol level can be medium to medium-high, though the warming character is low to
medium. No hot alcohol or solventy character. Very high carbonation with an effervescent quality. There is enough prickly
acidity on the tongue to balance the very dry finish. A low to moderate tart character may be present but should be refreshing
and not to the point of puckering.
Overall Impression: A refreshing, medium to strong fruity/spicy ale with a distinctive yellow-orange colour, highly
carbonated, well hopped, fruity and dry with a quenching acidity.
History: A seasonal summer style produced in Wallonia, the French-speaking part of Belgium. Originally brewed at the end of
the cool season to last through the warmer months before refrigeration was common. It had to be sturdy enough to last for
months but not too strong to be quenching and refreshing in the summer. It is now brewed year-round in tiny, artisanal
breweries whose buildings reflect their origins as farmhouses.
Comments: Varying strength examples exist (table beers of about 5% strength, typical export beers of about 6.5%, and
stronger versions of 8%+). Strong versions (6.5–9.5%) and darker versions (copper to dark brown/black) should be entered as
Belgian Specialty Ales. Sweetness decreases and spice, hop and sour character increases with strength. Herb and spice
additions often reflect the indigenous varieties available at the brewery. High carbonation and extreme attenuation (85–95%)
helps bring out the many flavours and to increase the perception of a dry finish. All of these beers share somewhat higher
levels of acidity than other Belgian styles while the optional sour flavour is often a variable house character of a particular
brewery.
Ingredients: Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes colour and
complexity. Sometimes contains other grains such as wheat and spelt. Adjuncts such as sugar and honey can also serve to add
complexity and thin the body. Hop bitterness and flavour may be more noticeable than in many other Belgian styles. A saison
is sometimes dry-hopped. Noble hops, Styrian or East Kent Goldings are commonly used. A wide variety of herbs and spices
are often used to add complexity and uniqueness in the stronger versions, but should always meld well with the yeast and hop
character. Varying degrees of acidity and/or sourness can be created by the use of gypsum, acidulated malt, a sour mash or
Lactobacillus. Hard water, common to most of Wallonia, can accentuate the bitterness and dry finish.
Vital Statistics:
OG FG IBUs SRM ABV
1048-1065 1002-1012 20-35 5-14 5-7%
Commercial Examples: Saison Dupont Vielle Provision; Fantome Saison(s); Saison de Pipaix; Saison Silly; Saison Regal;
Saison Voisin; Lefebvre Saison 1900; Ellezelloise Saison 2000; Brooklyn Saison; Southampton Saison; New Belgium Saison;
Pizza Port SPF 45, Ommegang Hennepin
To steal from "The Odd Angry Shot": "Geez, I'd love a
2013 Australian Amateur Brewing Championship Style Guidelines
ONE STYLE PER PAGE VERSION Page 84
17.2 Saison [BJCP]
Appearance: Often a distinctive pale orange but may be golden or amber in colour. There is no correlation between strength
and colour. Long-lasting, dense, rocky white to ivory head resulting in characteristic “Belgian lace” on the glass as it fades.
Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. Effervescent.
Aroma: High fruitiness with low to moderate hop aroma and moderate to no herb, spice and alcohol aroma. Fruity esters
dominate the aroma and are often reminiscent of citrus fruits such as oranges or lemons. A low to medium-high spicy or floral
hop aroma is usually present. A moderate spice aroma (from actual spice additions and/or yeast-derived phenols) complements
the other aromatics. When phenolics are present they tend to be peppery rather than clove-like. A low to moderate sourness or
acidity may be present, but should not overwhelm other characteristics. Spice, hop and sour aromatics typically increase with
the strength of the beer. Alcohols are soft, spicy and low in intensity, and should not be hot or solventy. The malt character is
light. No diacetyl.
Flavour: Combination of fruity and spicy flavours supported by a soft malt character, a low to moderate alcohol presence and
tart sourness. Extremely high attenuation gives a characteristic dry finish. The fruitiness is frequently citrusy (orange- or
lemon-like). The addition of one of more spices serve to add complexity, but shouldn’t dominate in the balance. Low peppery
yeast-derived phenols may be present instead of or in addition to spice additions; phenols tend to be lower than in many
otherBelgian beers, and complement the bitterness. Hop flavour is low to moderate, and is generally spicy or earthy in
character. Hop bitterness may be moderate to high, but should not overwhelm fruity esters, spices, and malt. Malt character is
light but provides a sufficient background for the other flavours. A low to moderate tart sourness may be present, but should
not overwhelm other flavours. Spices, hop bitterness and flavour, and sourness commonly increase with the strength of the
beer while sweetness decreases. No hot alcohol or solventy character. High carbonation, moderately sulfate water and high
attenuation give a very dry finish with a long, bitter, sometimes spicy aftertaste. The perceived bitterness is often higher than
the IBU level would suggest. No diacetyl.
Mouthfeel: Light to medium body. Alcohol level can be medium to medium-high, though the warming character is low to
medium. No hot alcohol or solventy character. Very high carbonation with an effervescent quality. There is enough prickly
acidity on the tongue to balance the very dry finish. A low to moderate tart character may be present but should be refreshing
and not to the point of puckering.
Overall Impression: A refreshing, medium to strong fruity/spicy ale with a distinctive yellow-orange colour, highly
carbonated, well hopped, fruity and dry with a quenching acidity.
History: A seasonal summer style produced in Wallonia, the French-speaking part of Belgium. Originally brewed at the end of
the cool season to last through the warmer months before refrigeration was common. It had to be sturdy enough to last for
months but not too strong to be quenching and refreshing in the summer. It is now brewed year-round in tiny, artisanal
breweries whose buildings reflect their origins as farmhouses.
Comments: Varying strength examples exist (table beers of about 5% strength, typical export beers of about 6.5%, and
stronger versions of 8%+). Strong versions (6.5–9.5%) and darker versions (copper to dark brown/black) should be entered as
Belgian Specialty Ales. Sweetness decreases and spice, hop and sour character increases with strength. Herb and spice
additions often reflect the indigenous varieties available at the brewery. High carbonation and extreme attenuation (85–95%)
helps bring out the many flavours and to increase the perception of a dry finish. All of these beers share somewhat higher
levels of acidity than other Belgian styles while the optional sour flavour is often a variable house character of a particular
brewery.
Ingredients: Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes colour and
complexity. Sometimes contains other grains such as wheat and spelt. Adjuncts such as sugar and honey can also serve to add
complexity and thin the body. Hop bitterness and flavour may be more noticeable than in many other Belgian styles. A saison
is sometimes dry-hopped. Noble hops, Styrian or East Kent Goldings are commonly used. A wide variety of herbs and spices
are often used to add complexity and uniqueness in the stronger versions, but should always meld well with the yeast and hop
character. Varying degrees of acidity and/or sourness can be created by the use of gypsum, acidulated malt, a sour mash or
Lactobacillus. Hard water, common to most of Wallonia, can accentuate the bitterness and dry finish.
Vital Statistics:
OG FG IBUs SRM ABV
1048-1065 1002-1012 20-35 5-14 5-7%
Commercial Examples: Saison Dupont Vielle Provision; Fantome Saison(s); Saison de Pipaix; Saison Silly; Saison Regal;
Saison Voisin; Lefebvre Saison 1900; Ellezelloise Saison 2000; Brooklyn Saison; Southampton Saison; New Belgium Saison;
Pizza Port SPF 45, Ommegang Hennepin
