How to Brew Saison Beer: Rustic Charm of Belgian Farmhouse Ales

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 would lead to the light souring of the beer. 

Style Profile for Saison

Appearance

Saisons are usually anywhere from light golden to pale orange to darker amber orange. A large, long lasting, rocky head is common for the style. Clarity is poor. Haze in this style is common.

Aroma

There is very little malt character. Nose is dominated by fruit esters, often citrus fruits such as orange and lemon. There can be little herb, spice, or alcohol aroma characteristics. Low to moderate hop aroma.

The hops, even will be spicy or floral. A low to moderate sourness or acidity can be present. No diacetyl should be present. 

Flavor

When tasting a Saison, the fruity and spicy character will be the main component. Malt presence is soft. Some alcohol and tart sourness will be in the background. The fruity notes come across as citrus, like the aroma. If spices are added, they should not overpower and dominate.

Yeast is the major component in this style. The phenols will be peppery and complement the hop bitterness. The hop bitterness should not overpower other aspects of the beer.

Saisons have extremely high attenuation, along with carbonation. 

Mouthfeel

Mouthfeel is light to medium. High carbonation and effervescent. The tart character is common for the style, but is not puckering. Alcohol can be medium to medium-high, but warming effect should be low.

A dry finish along with a prickly acidity rounds off the end that should be balanced.  

Food Pairings

When it comes to pairing a Saison with food works well with many dishes.  Pad Thai pair well. Spicy cuisine such as Mexican, Indian, or Asian foods pair well due to the high level of carbonation across the palate.

Cheese that pairs well includes: Aged Chevre, Colby,Gorgonzola,Triple Creme, Asiago, Gontina, and Parmesan. 

Tips for Brewing your own Saison

Grain

There are varied opinions for the grain grist for a Saison. You can use a single Pilsner malt, a combination of pilsner malts from different origins, or a mix of malts for some more complexity and color. 

Vienna and/or Munich can be added for some complexity, as can some wheat malt. Crystal malts can be added for a darker Saison. Acidified malt can be added to the grain bill to add some sourness. 

Hops

Since the hop profile for this style is pretty mellow, a restrained,  floral, earthy, and/or spicy hop with medium to low bitterness is common for the style. German noble varieties such as Tettenag, Saaz, Hallertauer, and Spalt.

All of these choices give off a nice floral, spicy notes that work well with the soft lager-character of this beer style.

Also you can consider Styrian Golding, Mount Hood, Liberty, Brewer’s Gold, Santiam, and East Kent Goldings. 

Yeast

Like most Belgian beers, yeast is important. There is a wide selection of yeast to choose from for this style.

They include the following:

• White Labs: Belgian Saison I (WLP565), Belgian Saison II (WLP566), or Belgian Saison III (WLP585).
• Wyeast: Wyeast Belgian Saison (3724) or French Saison (3711). 

Saison By the Numbers

• Color Range: 5 – 14 SRM
• Original Gravity: 1.048 – 1.065 OG
• Final Gravity: 1.002 – 1.008 FG
• IBU Range: 22 – 35
• ABV Range: 3.5 – 8.9% (table)   5.0 – 7.0% (standard)

Saison Recipe

Grain

• 67%          7 lbs     Pilsner American
• 19%          2 lb       Munich Malt Type I
•   9%          1 lb       White Wheat Malt  
•   5%          8 oz      Sugar, Corn (Dextrose)

Hops

• 1 oz         Stryian Goldings – Boil – 60 min
• 1 oz         Stryian Goldings – Boil – 10 min

Yeast

• 1.0 pkg   Wyeast Belgian Saison #3724

Directions

1. Mash at 152°F (66°C) for 60 mins
2. Boil for 60 mins 

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Frequently Asked Questions

How is Saison Beer Characterized?

Saison beer, originating from Wallonia in southern Belgium, is known for its deep gold color, earthy and fruity aromatics, and rustic flavors.

Historically, it was brewed during the beginning of winter and consumed during the summer months. The beer’s unique sourness is attributed to secondary fermentation, where wild yeast thrives.

What Ingredients Were Traditionally Used in Brewing Saison?

Historically, Saisons were brewed using six-row winter barley, which was typical of the Wallonian region. This barley gave the beer a certain acridness.

Additionally, brewers often supplemented their grist with other grains like wheat, oats, buckwheat, and spelt due to the high cost of barley. These grains added a pale color, smooth mouthfeel, and additional esters in aroma and flavor.

How Does the Appearance and Aroma of Saison Beer Stand Out?

Saisons typically range in color from light golden to pale orange or even darker amber orange. They often have a large, long-lasting, rocky head, and clarity might be poor.

The aroma is dominated by fruit esters, often resembling citrus fruits like orange and lemon. There might also be hints of herbs, spices, or alcohol, with a low to moderate hop aroma.

What Tips Are There for Brewing a Saison?

When brewing a Saison, one can use a single Pilsner malt or a combination of pilsner malts from different origins. Vienna and/or Munich can be added for complexity. For hops, a restrained floral, earthy, and/or spicy hop with medium to low bitterness is recommended.

German noble varieties such as Tettenag, Saaz, Hallertauer, and Spalt are ideal choices. Yeast plays a crucial role, and there are various options to choose from, including Belgian Saison I, Belgian Saison II, and French Saison.

How Can One Pair Saison with Food?

Saison pairs well with a variety of dishes. It complements spicy cuisines like Mexican, Indian, or Asian foods due to its high carbonation.

Cheeses that go well with Saison include Aged Chevre, Colby, Gorgonzola, Triple Creme, Asiago, Gontina, and Parmesan.

Bee Pollen Beer Recipe: It’s Bee Saison!

Fermentables:

• 10lbs (80%) – Pilsen Malt (2-Row)
• 1lb (8%) – Honey (Local, if possible)
• 12oz (6%) – Munich Malt
• 12oz (6%) – Wheat – White Malt

Hops:

• 2oz – Hallertauer @ 60 min
• 1oz – Hallertauer @ flameout

Yeast:

• RVA Yeast Labs – Saison II (Brasserie Thiriez)

Brewing Process:

• Mash at 148F for 90 min or until conversion is complete
• Boil for 90 minutes to ward off DMS
• Add honey at high krausen. Don’t worry about pasteurizing it, as honey has natural antibacterial properties. Boiling and extended fermentation of the honey will eliminate much of the delicate flavors and aromas. If you don’t feel comfortable with that, add it at flameout. Just be sure to adjust your target OG accordingly (the OG listed above includes the honey fermentables).
• Add 10 tbsp (2tbsp per gallon) of bee pollen 5 days before bottling/kegging. It will sit on the surface for the first day or two as it begins to dissolve into the beer. No need to shake or stir.

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