21 Jun 12, 08:44PM
Saison (French, "season") is the name originally given to low-alcohol pale ales brewed seasonally in farmhouses in Wallonia, the French-speaking region of Belgium, for farm workers during harvest season.
Modern-day saisons are also brewed in other countries, particularly the USA, and are generally bottle conditioned, with an average range of 5 to 8% abv,though saisons at the more traditional 3.5% strength can still be found. Although saison has been described as an endangered style, there has been a rise in interest in this style in recent years.
Historically, saisons did not share identifiable characteristics to pin them down as a style, but rather were a group of refreshing summer ales. Each farm brewer would make his own distinctive version. Modern saisons brewed in the USA tend to copy the yeast used by Brasserie Dupont, which ferments better at warmer temperatures—29 to 35 °C (84 to 95 °F)—than the standard 18 to 24 °C (64 to 75 °F) fermenting temperature used by other Belgian saison brewers.
Modern-day saisons are also brewed in other countries, particularly the USA, and are generally bottle conditioned, with an average range of 5 to 8% abv,though saisons at the more traditional 3.5% strength can still be found. Although saison has been described as an endangered style, there has been a rise in interest in this style in recent years.
Historically, saisons did not share identifiable characteristics to pin them down as a style, but rather were a group of refreshing summer ales. Each farm brewer would make his own distinctive version. Modern saisons brewed in the USA tend to copy the yeast used by Brasserie Dupont, which ferments better at warmer temperatures—29 to 35 °C (84 to 95 °F)—than the standard 18 to 24 °C (64 to 75 °F) fermenting temperature used by other Belgian saison brewers.