OnTap Magazine

STYLE GUIDE It’s been said that the saison is a “philosophy” rather than a style of beer. Thandi Guilherme gets academic about this crisp and contradictory Belgian brew. ‘TIS THE SAISON B ière de Saison was originally brewed in the 1700s in Wallonia, the French speaking part of southern Belgium. Its name comes from the French for “season” but more interestingly could refer to the saisonniers or seasonal workers who tended the farms in the area. Before refrigeration (and ingredients) were readily available, beers were brewed seasonally and saisons were brewed during cooler months for consumption in summer, during planting and harvest season. Brewing them also kept the farm workers busy in winter when there wasn’t much farm work to do. ese summer ales started out as simple, low ABV pale ales that the farmworkers would drink while out in the elds. But over time, each farm started developing its own avours based on local grains, ingredients and yeast reuse. Early saisons varied wildly from one another but alongside their own recipes, farms also worked together, sharing ingredients and even blending their beers. As their individual yeast strains and recipes evolved, the style did too. GOT THE FUNK? Depending on what was being grown around the farm, excess spices and herbs may have been added to the batch. Either way, these beers were brewed to be light and refreshing, averaging between 3 and 3.5% ABV. ey’re typically bright golden beers, highly carbonated with lots of rocky white head. e grain bill is made up of Pilsner malt primarily (generally no less than 85%). Some brewers add Modern saisons come in all kinds of colours, strengths and funk levels 50 | Spring 2018 | ontapmag.co.za