Saison
Encyclopedia
Saison is the name originally given to low-alcohol pale ale
s 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, with Saison Dupont being named “the Best Beer in the World” by the magazine Men’s Journal in July 2005.
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 (84.2 to 95 F)—than the standard 18 to 24 °C (64.4 to 75.2 F) fermenting temperature used by other Belgian saison brewers.
The ale had to be strong to prevent spoilage during the long storage, but at the same time could not be so strong as to incapacitate the workers. Additionally, these beers were strongly hopped, as hops
act as a preservative and have antiseptic properties. Saisons brewed in early Spring would often be blended with saisons brewed the previous Autumn, or even blended with lambic
beers to increase the refreshing acidity of these beers. Blending also occurred to reduce the abv, and thus increase its refreshment value.
s during fermentation at warm temperatures.
Pale ale
Pale ale is a beer which uses a warm fermentation and predominantly pale malt. It is one of the world's major beer styles.The higher proportion of pale malts results in a lighter colour. The term "pale ale" was being applied around 1703 for beers made from malts dried with coke, which resulted in a...
s brewed seasonally in farmhouses in Wallonia, the French-speaking region of Belgium
Belgium
Belgium , officially the Kingdom of Belgium, is a federal state in Western Europe. It is a founding member of the European Union and hosts the EU's headquarters, and those of several other major international organisations such as NATO.Belgium is also a member of, or affiliated to, many...
, 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, with Saison Dupont being named “the Best Beer in the World” by the magazine Men’s Journal in July 2005.
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 (84.2 to 95 F)—than the standard 18 to 24 °C (64.4 to 75.2 F) fermenting temperature used by other Belgian saison brewers.
Origin
"Saison" is French for season, because these ales were traditionally brewed in the autumn or winter for consumption during the late summer harvest for farm workers who were entitled to up to five litres throughout the workday during harvest season. Today they are brewed year round. As the saison style originated before the advent of refrigeration, Belgian brewers had to brew in autumn or winter to prevent the ale from spoiling during the storage period. After brewing, the ale was stored until the late summer harvest. Although now most commercial examples range from 5 to 8% abv, originally saisons were meant to be refreshing and thus had alcohol levels less than 3%. Because of the lack of potable water, saisons would give the farm hands the hydration they needed without the threat of illness.The ale had to be strong to prevent spoilage during the long storage, but at the same time could not be so strong as to incapacitate the workers. Additionally, these beers were strongly hopped, as hops
Hops
Hops are the female flower clusters , of a hop species, Humulus lupulus. They are used primarily as a flavoring and stability agent in beer, to which they impart a bitter, tangy flavor, though hops are also used for various purposes in other beverages and herbal medicine...
act as a preservative and have antiseptic properties. Saisons brewed in early Spring would often be blended with saisons brewed the previous Autumn, or even blended with lambic
Lambic
Lambic is a very distinctive type of beer brewed only in the Pajottenland region of Belgium and in Brussels itself at the Cantillon Brewery and museum...
beers to increase the refreshing acidity of these beers. Blending also occurred to reduce the abv, and thus increase its refreshment value.
Composition
The type of malt determines the colour of the saison, and although most saisons are of a cloudy golden colour as result of the grist being mostly pale and/or pilsner malt, the use of darker malts results in some saisons being reddish-amber. Some recipes also use wheat. Spices such as orange zest, coriander, and ginger may be used. Some spice character may come through due to the production of esterEster
Esters are chemical compounds derived by reacting an oxoacid with a hydroxyl compound such as an alcohol or phenol. Esters are usually derived from an inorganic acid or organic acid in which at least one -OH group is replaced by an -O-alkyl group, and most commonly from carboxylic acids and...
s during fermentation at warm temperatures.