Saison
Saison is a pale, highly carbonated ale with a very dry finish. It began as a farmhouse beer in Wallonia, brewed in the cooler months and kept for the farm workers of the summer season. The yeast gives it a spicy, fruity character that no other style has.
Food pairings
- Roast chicken
- Mussels and shellfish
- Brie and other soft cheese
Glassware and serving temperature
Tulip glass45 to 50°F (7–10°C)
What it tastes like
Pepper, lemon peel and a little orchard fruit, all from the yeast. The body is light and the finish is bone dry, with lively bubbles. Some versions add spices or wild yeast for an earthy edge, but the classic examples use only malt, hops, water and yeast.
Where it comes from
Farms in the Hainaut region brewed their own beer over winter, when there was less field work and the cool weather kept fermentation under control. Every farm's beer was different. Commercial breweries later standardised the style, and Brasserie Dupont's version became the reference point that brewers around the world now copy.
How to serve it
Serve at 7–10°C in a tulip glass. Many saisons come in corked 750 ml bottles and are refermented in the bottle, so pour gently and leave the yeast sediment behind if you prefer a clear glass.
What to eat with it
One of the most food-friendly beers there is. Roast chicken, seafood, soft cheeses, herb-heavy dishes and Thai food all work.
