Saison beers are known for their crisp, dry finish. They’re pale in color and have notes of citrus, pepper, and clove. But where did they come from? How did this historically rustic Belgian farmhouse ale become a staple of craft beer today? Let’s get into the history of Saison beers.
The Storied History of Saison
The beer’s name comes directly from its roots as a seasonal brew – the word “saison” is French for “season.” Farmhouse brewers in French-speaking Belgium began making Saison in the 1700s. These beers centered on practicality: farmers would brew them during the cooler months of winter and spring when fermentation temperatures were more manageable – and when farm work was slower. Brewing Saison in the winter meant the beer could condition in barrels until the summer, when it would be ready just in time to quench the thirst of saisonniers, or seasonal field workers.
Born of Necessity and Ingenuity
Many beer styles came about by following strict recipes. The history of Saison, however, comes from whatever farmers had on hand. Each farmhouse had its own variation of the brew, using barley, wheat, rye, or spelt depending on the year’s harvest. Sometimes, local herbs and spices would make their way into the mix, adding a unique character to each batch.
Because of this, Saison was never a uniform style, but a broad category of beers that shared rustic, earthy qualities and a refreshing dry finish. The alcohol levels varied, too, ranging from 3% to 5% which made them sessionable for long, hot summer workdays.
Defined by Yeast
You can’t talk about the history of Saison without mentioning its yeast. Saison’s yeast strains are known for thoroughly fermenting, creating the brew’s signature dry finish and lively carbonation. The yeast also produces distinctive fruity and spicy esters – flavors like clove, black pepper, citrus, and even a touch of funk.
Interestingly, many Saison yeasts thrive at higher fermentation temperatures, sometimes above 85°F (29°C). This made them perfect for farmhouse brewing, where temperature control was minimal at best.
Evolving into the Craft Beer Era
By the late 19th and 20th centuries, Saison had begun to wane as industrial brewing and lager styles grew in popularity. There was a stretch of time where Saison seemed like a relic of the past, only being brewed by a handful of Belgian breweries dedicated to preserving traditional methods.
Fast forward to modern history, and Saison found new life during the craft beer revolution of the late 20th and early 21st centuries. Always eager to experiment, American craft brewers embraced the style for its versatility and room for creativity. While some breweries stayed true to the classic dry and peppery profile, others added modern twists like dry-hopping, barrel aging, or fruit additions.
Saison is among the most celebrated Belgian styles in the global craft beer scene today. It’s a brewer’s canvas – rustic yet refined, traditional yet adaptable. Whether you’re enjoying a classic Belgian version or a bold American interpretation, Saison’s essence still reflects its farmhouse roots. It’s a beer historically brewed for refreshment, community, and the changing seasons.
From Belgian Farmhouses to The Growler Guys
Saison bridges history and innovation. Each pint is a reminder of its connection to the land, the seasons, and the people who first brewed it simply to sustain those working in the fields. At The Growler Guys, we’re always ready to toast to the history that got us here. Our extensive rotating tap list features some of the best local and global Saison beers. Stop in for a pint, flight, or growler fill and raise your glass to the centuries of brewing tradition that brought the farmhouse classic to the modern beer world.
Reader Interactions