Saisons originated in Wallonia in southern Belgium. In French, Saison means “season.” This style is deep gold in color while having earthy and fruity aromatics.
Their rustic flavors dominate the palate and can be quite a refreshing beer.
The farmhouse’s recipes differed from brewery to brewery. One constant thing was when these beers were brewed and consumed.
Historically, Saisons were brewed during the beginning of winter; usually from December to March. They were then conditioned in time for farm hands to enjoy during their work in the fields during the summer months; typically from May to September.
At this time, farmhouses were growing their own barley. Typically this barley was six-row winter barley.
This barley was the malt typical of the Wallonian country, containing much nitrogenous material (which deepens the color of the malt during kilning), and husk, rich in polyphenols (which deepen the color of the wort during brewing, by oxidation). These two factors gave Saisons a certain acridness.
“Winter barley did not allow for the brewing of refined beers, giving Saisons a rustic character,” writes Yvan De Baets in Farmhouse Ales.
Many brewers were also supplementing their grist with wheat, oats, buckwheat and spelt to brew Saison. This was in large part due to the lower cost for those ingredients and the high cost of barley.
These grains provided pale color, smooth mouthfeel, and additional esters in aroma and flavor.
It is common for Saisons to have some sourness due to the mixed nature of the traditional yeast used for the style. The conditions under which these yeasts were made fostered wild yeast and bacteria development. This sourness was intentional and desirable, making it an authentic characteristic of the style.
The sourness of Saison is unique and is attributed to secondary fermentation. This is where the wild yeast would thrive.
Brewers would reuse the yeast and the result was a controlled infection that wo