BJCP 25B · Strong Belgian Ale
Saison
A Walloon farmhouse ale, very dry, spicy and spritzy, with fruit and pepper. It ranges from light table versions to strong ones.
Saison by the numbers
- Alcohol (ABV)
- 3.5 – 9.5%on a scale of 2.0 to 14.0
- Bitterness
- 20 – 35 IBUon a scale of 0 to 100
- Color
- 5 – 14 SRM10–28 EBCon a scale of 1 to 40
- Original gravity
- 1.048 – 1.065on a scale of 1.026 to 1.130
- Final gravity
- 1.002 – 1.008on a scale of 0.990 to 1.040
What Saison is like
A refreshing Belgian ale, highly attenuated and highly carbonated, with a spicy, fruity yeast character and firm bitterness. It can be table, standard or super strength, and pale or dark. What defines it is its dryness and its yeast profile.
Appearance
The pale version runs from gold to amber; the dark one, from copper to chestnut. Usually somewhat hazy. White to ivory head, very dense and long-lasting.
Aroma
Fruit (citrus, pear, apple) and peppery spicy phenols, with soft grainy malt and spicy or floral hops. It may include added spices, always restrained, and a light tartness.
Flavor
Fruit and spice from the yeast over a light malt background, with medium to high bitterness that stands out more because of the dryness. Very dry finish. Dark versions have more toasty malt notes, but nothing roasty.
Mouthfeel
Light to medium-light body, very high carbonation. Stronger versions are slightly warming.
Where Saison comes from
It was the farmhouse beer of Wallonia, especially the province of Hainaut, brewed in the cooler seasons so the seasonal farmworkers had something to drink in summer. It nearly vanished in the 20th century and was kept alive mainly by Brasserie Dupont, which became the modern benchmark for the style.
Ingredients
Pilsner malt, sometimes with wheat, spelt, oats or sugar; darker malts in the dark versions. European hops like Saaz, Styrian Goldings or East Kent Goldings. A highly attenuative saison yeast and water of variable hardness.
Brew it yourself
How to brew Saison at home
Mash low, around 64–65 °C (147–149 °F), so nearly everything ferments. Start fermentation around 20–22 °C (68–72 °F) and let it rise to 28–32 °C (82–90 °F): Dupont-type yeasts stall if you keep them cool and need time and heat to finish. The classic mistake is bottling before it's done and ending up with a sweet saison or exploding bottles. Carbonate high.
Food pairing
Roast free-range chicken, washed-rind cheeses or a dish of seasonal vegetables.
Glassware: tulip glass, it concentrates the aroma and holds the head.
Classic examples
- Saison Dupont
- Fantôme Saison
- Saison de Pipaix
Frequently asked questions
How strong is Saison?
Between 3.5% and 9.5% ABV, according to the BJCP 2021 Style Guidelines. That is a high strength.
How bitter is Saison?
It has 20 to 35 IBUs, a moderate bitterness. For reference, a mass-market lager is around 10 IBUs.
What color is Saison?
Gold to copper: 5 to 14 SRM (10 to 28 EBC).
What food pairs well with Saison?
Roast free-range chicken, washed-rind cheeses or a dish of seasonal vegetables.
Which styles are similar?
If you like it, also try Bière de Garde, Belgian Blond Ale and Belgian Single.
If you like Saison, try these
Classification and statistics: official Saison guidelines from the BJCP, 2021 edition. Original text by Hacer Cerveza Casera.