Beer Galaxy
Saison — The Guide to Walloon Farmhouse Beers
Saison is a legendary Belgian beer born on the farms of Hainaut, Wallonia, in the 19th century. Historically brewed in winter to quench the thirst of seasonal field workers — the ‘saisonniers’ who worked the summer harvests — it stands out for its expressive fermentation (rustic yeasts, sometimes Brettanomyces), its dry, spiced and refreshing profile, and a versatility that has made it one of the favourite styles of craft brewers worldwide. From Saison Dupont (the absolute reference) to American reinterpretations by Stillwater, the style keeps reinventing itself.
Style characteristics
| Abv | 3.5% – 8% (sometimes more in modern craft versions) |
|---|---|
| Ibu | 20 – 45 |
| Ebc | 8 – 20 (pale gold to amber) |
| Appearance | Natural haze, fine persistent white head |
| Fermentation | Top-fermenting, rustic Walloon yeasts, sometimes Brettanomyces |
| Bottle_conditioning | Yes (most traditional Saisons) |
| Serving_temperature | 6 – 10 °C |
| Glass | Tulip or flute |
| Aromas | Pepper, coriander, citrus, rustic yeast, dry hay, light funk |
Sub-styles
- Traditional Walloon Saison Historical style: bottle-conditioned, expressive yeasts. Reference: Saison Dupont, Saison de Saint-Feuillien.
- Strong / Winter Saison Modern stronger versions (7-10%), sometimes maltier. Reference: Dieu du Ciel! Solstice d’Hiver.
- Brett / Funky Saison Saisons with Brettanomyces or mixed fermentation. Reference: Fantôme Saison.
- American Farmhouse Saison US craft reinterpretations (botanicals, US hops, wild yeasts). Reference: Stillwater Cellar Door, Hill Farmstead.
- Modern craft Saison Accessible versions, lower in alcohol or experimental. Reference: Hellekapelle (Brasserie de la Senne), Lervig 3 Bean.
All Saisons in our catalogue
8 beers in this family
Frequently Asked Questions
What is a Saison beer?
A Saison is a Belgian top-fermented beer originating from the farms of Hainaut, Wallonia. Originally brewed in winter for the summer consumption of seasonal farm workers, it is characterised by a dry, spiced and hop-forward profile, with rustic yeasts producing notes of pepper, citrus and dry hay. ABV traditionally between 3.5 and 6.5%, now often higher.
Why is Saison called that?
The name comes from the ‘saisonniers’ (seasonal workers in Walloon dialect) who worked Belgian Hainaut’s farms and fields in summer. Saison was brewed the previous winter and given to workers as a daily ration (up to 5 litres per day!) because of its low alcohol, its safety and its refreshing character. By the early 20th century, the style had nearly disappeared — saved by a few breweries like Dupont.
What is the difference between Saison and Bière de Garde?
Both are farmhouse beers from north-east France and Belgian Hainaut. Bière de Garde (French Flanders region) is traditionally maltier, rounder and fermented at lower temperatures. Saison (Belgian Hainaut) is drier, spicier, hoppier and fermented at higher temperatures with rustic yeasts. The boundary has blurred among modern craft brewers, however.
Which Saisons to try for beginners?
For Walloon tradition: Saison Dupont (THE world reference), Saison de Saint-Feuillien, Brasserie Thiriez Blonde d’Esquelbecq. For funky: Fantôme Saison (each batch different). For modern craft: Stillwater Cellar Door (USA), Hellekapelle (Brasserie de la Senne). For the strong version: Dieu du Ciel! Solstice d’Hiver.
How do you serve a Saison?
At 6–10 °C in a tulip or flute glass. Its refreshing character makes it an ideal summer beer — Saison Dupont is traditionally served on terraces during harvest time. Food pairings: grilled fish, goat cheeses, Mediterranean cuisine, light summer dishes. Excellent companion for aged cheese plates as well.