Born on the farms of Wallonia, saison was once brewed in the cooler months and stored to refresh seasonal workers through the summer harvest. Dry, peppery, and endlessly drinkable, it has become one of the most beloved and interpreted styles in modern brewing.
Saison is a dry, refreshing farmhouse ale from Wallonia, originally brewed in winter to refresh seasonal farm workers ("saisonniers") through the summer. It is peppery, effervescent, and endlessly food-friendly.
What makes a Saison a Saison?
How it tastes.
- Appearance
- Golden to amber, often hazy, with a dense rocky head.
- Aroma
- Black pepper, citrus zest, earthy hops, and a fruity yeast character.
- Palate
- Dry and effervescent, refreshing, with a rustic complexity.
- Finish
- Crisp, peppery, and quenching.
How to serve.
The Tulip · 8-12°CServe at 8 to 10 degrees in a tulip glass. The high carbonation and dry finish make it one of the most food-friendly beers in the world, pairing with everything from roast chicken to fresh cheese.
History & tradition.
Saison means 'season' in French, a nod to its origins as a provision beer brewed in winter for summer drinking. Each farmhouse brewed its own, so the style was always a broad church rather than a strict recipe. The benchmark today is Saison Dupont, brewed in Tourpes since the early 1900s, whose dry, spicy, high-carbonation profile defined what the modern world thinks a saison should be.
Saison to try.
Saison DupontBrasserie Dupont6.5% ABV$$$$Saison de DottigniesBrasserie de Ranke5.5% ABV$$$$St. Feuillien SaisonSt-Feuillien6.5% ABV$$$$Fantôme SaisonBrasserie Fantôme8% ABV$$$$Avec les Bons VœuxBrasserie Dupont9.5% ABV$$$$La MoneuseBrasserie de Blaugies8% ABV$$$$Saison de PipaixBrasserie à Vapeur6% ABV$$$$Saison d'ÉpeautreBrasserie de Blaugies6% ABV$$$$The breweries.
How to drink it.
Frequently asked.
Generally no. A classic Saison is dry and peppery rather than sour, though some farmhouse versions carry a light tartness from wild yeast.
