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and has since become a popular beer style worldwide. It was however only these developments in the 1980s, 1990s and 2000s that cemented saison's reputation as a 'farmhouse ale': in older sources it is never indicated as such and though there has been a limited tradition in
Belgium of brewing on farms
187:
yeast typically used to ferment them. These strains, referred to as "diastatic strains," can break down more sugars that are normally unfermentable by conventional strains. The activation of the STA1 gene in these strains causes them to produce glucoamylase enzymes, facilitating this extra
191:
Cross-contamination of diastatic strains has been known to cause beer spoilage in breweries. In some cases, the resulting unexpected over-fermentation has caused over-carbonated bottles and cans, necessitating recalls.
65:. It was historically brewed with low alcohol levels, but modern productions of the style have moderate to high levels of alcohol. Along with several other varieties, it is generally classified as a
175:, which ferments better at warmer temperatures like 29 to 35 °C (84 to 95 °F) than the standard 18 to 24 °C (64 to 75 °F) fermenting temperature used by other Belgian ales.
302:
Roger Pinon, ‘Recettes de bières de ménage en
Wallonie et subsidiairement en Picardie’, in: Studium et museum. Mélanges Edouard Remouchamps, volume I, Liège 1996, p. 103-122.
497:
81:, where it was brewed by professional breweries as a keepable version of the city's spelt beer that had been produced for a few centuries. It was made with malted
129:
Modern saisons are not exclusively brewed seasonally anymore. Generally they are highly carbonated, fruity and spicy — sometimes from the addition of spices.
399:
100:, who sold it as a 'cuvée réservée' luxury beer, which was 'to be served at room temperature like a good wine' and 'to be poured with care'.
141:
determines the color of the saison, and although most saisons are of a cloudy golden color as result of the grist being mostly pale or
77:'Bière de saison' is first mentioned in the early 19th century. It was most widely known as a beer from the industrial city of
265:
Traité complet de la fabrication de bières et de la distillation des grains, pommes de terre, vins, betteraves, mélasses, etc.
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and only a small amount of barley malt. It was typically brewed in winter and drunk after four to six months.
428:
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96:, it continued to be brewed, generally as a barley-only beer, by professional breweries in the province of
126:
or brewing for farm workers, it seems to have been conflated with saison only from the 1980s onwards.
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malt, the use of darker malts results in some saisons being reddish-amber. Some recipes also use
20:
480:"Left Hand Brewing recalls Milk Stout Nitro, says foreign yeast put too much fizz in the bottle"
344:
209:
117:'People asked: is it a wheat beer? Is it a lambic? I told them it was a hoppy farmhouse ale.'
1150:
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115:'s saison to the United States. It was Feinberg who re-styled saison as a 'farmhouse ale':
8:
647:
615:
345:"A re-evaluation of diastatic Saccharomyces cerevisiae strains and their role in brewing"
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Saisons are a particularly dry style of beer, due to the highly attenuating strain of
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498:""It's Fairly Widespread" — Yeast Contamination in the Wake of Left Hand's Lawsuit"
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may be used. Some spice character may come through due to the production of
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Saison's reputation was further cemented by Phil
Markowski's 2004 book
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Jacques Trifin - Anciennes brasseries du
Hainaut et leurs étiquettes
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Modern examples brewed in the US tend to copy the yeast used by the
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Farmhouse ales: culture and craftsmanship in the
Belgian tradition
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534:, John Woods and Keith Rigley, Stourside Press (1996),
455:"Left Hand Sues White Labs Over Contaminated Yeast"
549:(Print). Boulder, Colorado: Brewers Publications.
343:Krogerus, Kristoffer; Gibson, Brian (1 May 2020).
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336:
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107:importer Don Feinberg was urged by beer writer
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333:
207:
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429:"New Test May Prevent Exploding Beer Bottles"
571:A seasonal search for the phantom of brewing
528:Magazine, Volume 24 Number 4, September 2003
290:"The Brasserie Dupont Story - Page 6 of 10"
92:While Liège's saison disappeared after the
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349:Applied Microbiology and Biotechnology
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247:"Beer Judge Certification Program"
33:, the archetype for modern saisons
14:
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400:"Best Practices Saison Solutions"
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427:Nurin, Tara (7 December 2018).
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31:Saison Dupont Vieille Provision
1038:Steam beer / California Common
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208:Phil Markowski (9 Sep 2011).
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1085:Beer and breweries by region
211:The Oxford Companion to Beer
152:Spices such as orange zest,
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267:, Brussel 1851, p. 376-378.
61:, fruity, spicy, and often
57:that is highly carbonated,
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545:Markowski, Phil (2004).
459:Craft Beer & Brewing
185:saccharomyces cerevisiae
216:Oxford University Press
21:Saison (disambiguation)
168:at warm temperatures.
34:
532:The Beers of Wallonia
46:French pronunciation:
29:
730:Kentucky common beer
486:. 12 September 2016.
53:) is a pale-colored
19:For other uses, see
648:Australian pale ale
330:, pp. 168–173.
103:In the late 1980s,
504:. 11 December 2017
292:. 10 October 2013.
263:Georges Lacambre,
63:bottle conditioned
35:
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1137:
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900:American wild ale
835:Dortmunder Export
643:American pale ale
556:978-0-937381-84-7
502:Good Beer Hunting
407:Lallemand Brewing
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1080:Barrel-aged beer
910:Flanders red ale
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506:. Retrieved
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462:. Retrieved
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453:Holl, John.
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179:Fermentation
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137:The type of
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44:, "season,"
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16:Type of beer
1151:Beer styles
1063:Abbey beers
1033:Spruce beer
1021:Smoked beer
999:Millet beer
960:Banana beer
870:Schwarzbier
767:Pumpkin ale
653:Barley wine
612:Beer styles
231:27 November
133:Composition
85:, unmalted
1145:Categories
1016:Small beer
989:Light beer
955:Fruit beer
860:Pale lager
850:Kellerbier
802:Wheat beer
792:Strong ale
782:Scotch ale
725:Grodziskie
673:Copper ale
668:Burton ale
314:, p.
196:References
111:to import
1026:Rauchbier
994:Malt beer
967:Hard soda
950:Corn beer
937:Oud bruin
920:Framboise
892:Sour beer
772:Quadrupel
678:Cream ale
663:Brown ale
638:Amber ale
369:1432-0614
154:coriander
1105:Real ale
1075:Adjuncts
1068:Trappist
1056:See also
1011:Rye beer
982:Podpiwek
972:Ice beer
750:Pale ale
740:Mild ale
698:Grisette
508:21 March
464:21 March
438:21 March
412:21 March
384:21 March
105:American
1095:Brewery
865:Pilsner
745:Old ale
633:Altbier
378:7162825
164:during
162:phenols
143:pilsner
98:Hainaut
73:History
925:Gueuze
915:Lambic
855:Märzen
845:Helles
840:Dunkel
797:Tripel
755:Porter
735:Kölsch
703:Saison
683:Dubbel
658:Bitter
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158:ginger
156:, and
42:French
38:Saison
1043:Tella
977:Kvass
930:Kriek
875:Zoigl
812:Lager
787:Stout
777:Sahti
403:(PDF)
147:wheat
87:wheat
83:spelt
79:Liège
1004:Pito
830:Bock
720:Gose
616:list
551:ISBN
536:ISBN
510:2024
466:2024
440:2024
414:2024
386:2024
365:ISSN
251:BJCP
233:2012
220:ISBN
139:malt
625:Ale
373:PMC
357:doi
353:104
316:166
59:dry
55:ale
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