Saison is a type of beer originating from the French-speaking section of Belgium known as Wallonia. It is understood to have originated as a farmhouse or “working class beer” enjoyed by farmers and field workers in the region.
The name translates to “season” in English, and beers brewed in the old style were highly seasonal and fresh. The beers are generally light in color and are characterized by high levels of carbonation and fruity aromas.
With brewers often adding various ingredients to create a more complex faeture. Popular ingredients in modern saisons include spices like coriander, candied ginger, fresh citrus peel, and pepper. Some popular examples of saison beer include Saison Dupont, New Belgium La Folie, Brooklyn Sorachi Ace, and Stillwater Classique.
What defines a farmhouse ale?
A farmhouse ale is an ale-style beer that originated in Belgium and France during the late 19th century. Farmhouse ales are characterized by a distinct yeasty flavor and a robust malt character which often includes hints of citrus and spice.
They also feature a dry finish and a moderate bitterness. Generally they are bottle conditioned, which means that they undergo a secondary fermentation in the bottle, producing carbonation and additional flavors.
Farmhouse ales are highly varied, with recipes and flavors changing frequently, though some of the classic farmhouse ales include saisons, bières de Garde, and witbiers. Farmhouse ales are generally defined by their rustic character, often created by using locally available ingredients such as wild grains and spices.
Many of these beers also incorporate Brettanomyces yeast and/or lactic acid bacteria, which contribute to the distinctively tart character of farmhouse ales. Farmhouse ales have been enjoyed for centuries and have recently seen a resurgence in popularity, with many craft brewers creating their own interpretations of the style.
What makes a farmhouse ale a farmhouse ale?
Farmhouse ales, sometimes referred to as Saisons, are highly carbonated, full-bodied beers with moderate alcohol content between 4-7%. They are brewed with a combination of malts and hops that create a unique flavor profile, featuring spicy and dry components.
These beers often have a slight fruity character due to the presence of wild yeast and fermentation.
Traditionally, farmhouse ales were brewed to sustain the working class during the hot summer months. They were brewed using farm-sourced ingredients, such as wild yeast, rye, wheat, and spices, to craft a refreshing and easily drinkable beer.
The combination of ingredients creates a complex flavor, including notes of pepper and spice as well as a medium-high to high carbonation.
Farmhouse ales have become popular in the craft beer industry in recent years, but they are still steeped in tradition and history. The style is meant to pay homage to the hardworking farmers of yesteryear and their appreciation of a sessionable beer.
What does saison mean in beer?
Saison is a type of beer originating from the French-speaking region of Wallonia in Belgium. The style is a pale ale that is highly hopped, light to medium in body, with a golden to light copper color.
Saisons are generally brewed with an added Brettanomyces yeast, giving the beer a slightly sour, earthy, and spicy taste. The traditional characteristic of a saison is that it is bottle-conditioned, meaning that it undergoes a second fermentation in the bottle, adding carbonation in the process.
The style was historically brewed in the winter and allowed to condition over the warmer summer months, making it a popular beer amongst farm hands. Saisons today have become increasingly popular and some have powerful flavors, such as fruity and spicy notes.
Is Blue Moon a saison beer?
A saison (/saɪˈzɒn/) is a pale ale that is brewed with French and Belgian farmhouses in mind. The name saison comes from the French word for season, saisonnier, which refers to the fact that these beers were traditionally only brewed in the winter and spring.
They were brewed in late autumn and stored over the winter, to be drunk by the farmhands during the spring and summer months. Today, saison beers are still brewed in the same farmhouse style, and they are typically light in color and body, with a high carbonation level.
Many saison beers are also brewed with a variety of different spices, which can give them a distinct flavor. Blue Moon is not a saison beer.
Is a saison a summer beer?
While saisons were originally brewed for farmworkers to drink during the summer months, they aren’t necessarily limited to the warmer months. Saisons are highly carbonated, light to medium bodied ales that are normally brewed with spices, giving it a unique and complex flavor.
Some saisons also have a noticeable hop bitterness and distinct fruity notes. Because of its light body, saisons have become popular in the warmer months because of its thirst-quenching qualities, but can be enjoyed year round.
While some saisons have higher alcohol levels and a thick mix of spices, they still don’t verify as heavy beers. Instead, they tend to be quite light in body and perfect for enjoying a few at a time.
So while saisons may have originated as a summer beer, they can be enjoyed during all different types of weather and seasons.
Is a saison an IPA?
No, a saison is not an IPA. Saisons are farmhouse ales that originated in Wallonia, Belgium centuries ago. They tend to be light- to medium bodies, with vibrant carbonation and fruity and spicy notes.
They typically have an ABV of 4-8% and bitterness is usually low. Meanwhile, IPAs, or India Pale Ales, are hop-forward ales with a distinctly bitter flavor, and typically have an ABV of 6-7%. While saisons and IPAs are both light ales, a saison and an IPA are two completely different beer styles that can’t be confused.
Are saisons lagers?
No, saisons are ales not lagers. Saisons typically feature complex and spicy flavors that come from the use of ingredients such as coriander, bitter orange peel and grains other than barley, as well as yeast strains that are specially selected to bring out a fruity and spicy flavor profile.
Saisons also tend to be highly carbonated, leading to a bright and lively mouthfeel. While all lagers are brewed with bottom-fermenting yeast and feature a slower fermentation process than ales, saisons, as ales, use a top-fermenting yeast, meaning that the fermentation process is faster and the beer flavors tend to be bolder and more complex.
All in all, saisons are ales, and not lagers.
What is the difference between a farmhouse ale and a saison?
The main difference between a farmhouse ale and a saison is their origin. Farmhouse ales originated in Northern France as a way to provide a source of sustenance and refreshment to the farm laborers.
The beers were cooked and fermented with various ingredients found on the farm. The region’s cooler climate allowed for a longer fermentation period than saisons and created a beer with a more complex flavor profile.
Saisons are historically Belgian beers, originating in Wallonia, a Flemish-speaking region in the south of Belgium. Brewers brewed strong ales to withstand the months in the heat when the beer would not spoil.
The beers were quaffable and had a note of spiced that was unique and pleasant.
Farmhouse ales generally have notes of tartness and fruitiness, a result of wild yeast fermentation, and are usually straw to golden in color. Saisons are much more bitter beers, with peppery and spicy aromas from the yeast strain used in fermentation.
The color of saisons is much paler and can range from deep gold to pale yellow. Whereas a farmhouse ale may have a higher alcohol content, saisons tend to be weaker, but still have a degree of carbonation and refreshment.
Is a farmhouse ale a Belgian?
No, a Farmhouse ale is not a Belgian style beer. Farmhouse ales are a type of beer that originated from rural France and Belgium and were traditionally brewed with unique bacterial cultures and wild yeasts, creating a very unique flavor.
Farmhouse ales can range from light, dry and crisp to full-bodied, mellow and sweet. They have a wide range of tastes that differ based on country, region, and ingredients. The most common ingredients are wheat, oats, and rye, all of which impart a certain character or flavor to the beer.
Belgian ales, on the other hand, are a type of beer originating in Belgium and they don’t share many similarities with Farmhouse ales. Belgian ales have distinct flavors and aromas of ripe fruit, caramel, and spices, usually showing a deep golden color.
Common Belgian ales include saison, witbier, oud bruin and Belgian IPA.
What kind of beer is New Glarus Spotted Cow?
New Glarus Spotted Cow is a Belgian-style farmhouse ale brewed by New Glarus Brewing Company in New Glarus, Wisconsin. The beer is a light golden color with a citrus and fruity hop aroma. It has a mild maltiness with a balance of citrus, grassy hop flavors, a bit of earthiness, and a slightly tart finish.
This beer is popular for its crispness and low bitterness, with an ABV of 4.8%. Spotted Cow has become a signature beer in Wisconsin and beyond, with people often coming to New Glarus just to enjoy it.
It pairs very well with salads, sandwiches, cheeseburgers, and lightly seasoned foods. It is also a great accompaniment to barbecues and grilling. Overall, New Glarus Spotted Cow is a flavorful and easy drinking beer perfect for all beer lovers.
What is a Nordic ale?
Nordic ales refer to beer that is brewed according to the traditional recipes and methods of Northern Europe, especially the Nordic countries. This style of beer typically has light and fruity flavors with a dry finish, making it very easy to drink.
Compared to other styles of ale, such as English ales, Nordic ales tend to be fairly low in alcohol content, yet still have a good amount of flavor. Hops are often used to add subtle bitterness and balance out the sweetness of the malts used, while yeast imparts a slight fruity flavor.
Despite being light in alcohol content, Nordic ales generally have a full body and medium intensity. Many breweries around the world are now making their own versions of Nordic ales, so you can try out a few different styles to find the one that you like best.
What is Kveik beer?
Kveik beer is a traditional Norwegian farmhouse ale, characterized by its intense fruity characteristics. Kveik is made using a blend of ancient Norwegian yeast strains that produce intense notes of pineapple, orange, stone fruit, and other tropical flavors, without being overly sweet.
The yeast used for Kveik is known to ferment quickly and at high temperatures, making it a great choice for homebrewers looking for a rapid and reliable fermentation. Kveik is typically brewed using traditional Norwegian ingredients, including juniper branches, bog myrtle, sugar, and two-row barley—although a variety of grains and spices can be used to create variables (and quite tasty) finished beer.
Kveik beers are also often extremely low in bitterness, as the yeast tends to ferment all of the malt sugar, leaving the beer with a very dry finish. Kveik beers can range from traditional farmhouse styles, to hoppier, American-style Pale Ales, to fruited variations with showcased notes of stone fruit or citrus.
How is kveik pronounced?
Kveik (pronounced kuh-vike) is a Norwegian term used for a unique strain of yeast that has been used in traditional farmhouse brewing for centuries. It is most commonly pronounced with a hard “k” sound, as in “kuh-vike,” but some brewers also say “kwayk” instead.
In either case, the emphasis is on the first syllable. Kveik is also sometimes written as kviek or kvæik for accuracy with the original Norwegian spelling.
What beer has the most yeast?
One of the beers with the most yeast content is Belgian Lambic ale. This brew has a very unique flavor and is known for premium levels of yeast. Lambic ale uses wild Belgian yeast which adds complexity to the brew and creates the classic sour taste.
It is typically served uncarbonated and is bottled with a higher quantity of yeast cells so that it is naturally carbonated after the bottling process. This type of beer is highly fermentable and can often have high alcohol levels, creating a punchy flavor.
Other beers with higher levels of yeast include Hefeweizens, Berliner Weisse, and other types of wheat beer.
What is the cleanest kveik yeast?
Kveik is a type of traditional Norwegian farmhouse yeast that is known for its versatility and clean, predictable flavors. Different varieties of Kveik have different flavor profiles and offer varying levels of cleanliness.
Generally speaking, the cleanest Kveik yeasts are Voss Kveik, Hornindal Kveik, and Troll 1056 Kveik.
Voss Kveik is a yeast strain that originated in the small village of Voss in Western Norway. It typically has low ester production, making it a great choice for mostly-neutral beer styles like Kolsch or Helles.
It ferments quickly, at warm temperatures, and can attenuate up to 96%.
Hornindal Kveik is a strain that comes from the same small village of Voss, but it can produce more fruity flavors than Voss Kveik. It typically has low ester production and low sulfur production, making it clean and neutral.
It also ferments quickly, at warm temperatures, but it can attenuate up to 97%.
Troll 1056 Kveik is a strain from Troll Laboratory, a professional yeast lab in Norway. It is a very clean, versatile strain that can produce both fruit and neutral flavors. It ferments quickly and can attenuate up to 98%, making it an ideal choice for a wide range of beer styles.
In conclusion, The cleanest Kveik yeasts are Voss Kveik, Hornindal Kveik, and Troll 1056 Kveik. These strains are known for their clean, neutral flavor profiles and their ability to ferment quickly and attenuate up to 98%.