Saisons are one of the most popular Belgian-style beers in America. Once brewed for local seasonal farm workers, this historically rustic farmhouse ale has found new life in the hands of today’s creative craft brewers. American brewers continually push the boundaries of the style with higher alcohol, wild yeasts, fruits, vegetables, spices, barrel aging and other ingredients and brewing techniques.
Agrarian Roots
The Saison (meaning “season” in French) originated in Wallonia, the French-speaking southern part of Belgium. They were originally brewed by farmers for personal consumption and for their “saisoniers,” or seasonal farm workers. If the worker negotiated well, he might receive up to 5 liters of beer per day with his wages!
Traditionally brewed in the cool months from September through March, Saisons were stored in cellars to consume during summer and at harvest time. As the popularity of these beers grew, farm brewing gave way to year-round production in artisanal breweries and distribution widened.
The Saison Style
Because they were originally brewed on individual farms, there are many variations and no hard-and-fast style guidelines. As larger breweries began producing Saisons the style became more defined, but variations persist.
Saisons are crisp, light-bodied, and hoppy with a golden to bronze color, slight haze, and dense white head. Well-attenuated, the Saison has a dry finish with quenching acidity. Their effervescence is typically the result of natural carbonation (bottle conditioning), and they are traditionally packaged in Champagne bottles. One thing all Saisons share is their characterful yeasts, which give the beers a light tartness, phenolic spiciness and complex fruit notes. The warmer the fermentation, the more pronounced these characteristics are; in fact, some Saisons are fermented as high as 95° F, which is warmer than most Belgian ales.
Food Friendly
Saisons are very versatile in food pairing. The spicy, bold flavors of Saisons match beautifully with intensely flavored dishes. Smoked, cured, or grilled meats; full-flavored cheeses; fish soups; stews; Asian and Middle Eastern dishes; and robust salads all play well with this brew.
Saisons from U.S. Craft Breweries
Ironically, Saisons are relatively underappreciated in modern Belgium – perhaps because of their humble beginnings. A handful of artisanal Belgium breweries still make Saisons, but only a few of these brews are widely distributed.
In America, however, the style has exploded in recent years. Beer Advocate lists thousands of Saison-style beers brewed in the U.S. My brewery – Bruz Beers in Denver – brewed six different Saisons last year and will likely surpass that in 2018.
American-brewed Saison-style ales run the gamut of creativity. Historically each farmer had his own brewing process and unique indigenous ingredients; American craft brewers echo this tradition when creating their own farmhouse ale varietals.
American Saisons come in a range of alcoholic strengths, from traditional (4.5 – 6.5% ABV) to imperial (8.5 – 10.0% or more). Many use a combination of standard brewing yeasts, wild yeasts and souring bacteria – including lactobacillus, pediococcus and Brettanomyces. Grains often include combinations of malted barley, wheat malt, unmalted wheat and rye.
Various fruits, honeys and spices are used to flavor Saisons, and the beers are aged in stainless tanks or liquor, wine and new oak casks.
We’ve rounded up some American craft Saisons that merit your attention.
Boulevard’s Tank 7 and Saison Brett are classics that helped bring farmhouse ales into the U.S. beer mainstream. Likewise, Ommegang’s Hennepin continues to be one of the very best Saisons in America. Funkwerks Saison and Tropic King and Crooked Stave’s Surette are always close to the top of any list.
Allagash Saison and Astrid are excellent, as are Lost Abbey’s Carnevale and Red Barn farmhouse ales. New Belgium’s French Oak Saison is a barrel-aged offering. Great Divide’s Colette and River North’s Farm House and J. Marie Saisons are other great examples of the style. Bruz Beer’s Harvest Saison, Saison Noir, Saison Nelson and Beet Saison are unique and worthy of mention.
Other outstanding examples of Saisons come from Left Hand, Urban Chestnut, Cerebral, Dogfish Head, TRVE, Avery and Firestone Walker, to name but a few.
Rising Stars
Just as IPAs were resurrected by American brewers, the underappreciated Belgian Saison is finding new and interesting roots in the United States. Look for Saisons to increase their market share and become a well-known style for years to come.
Our opinion? They are damn good beers! Tell us which Saisons are your favorite in the comments below, and come check out our Saison offerings at Bruz Beers.
Cheers!
Charlie Gottenkieny
Leave a Reply