My saison beers have seen the light of day during my stay in Canada. A book (Farmhouse Ales – Phil Markowski) has inspired my recipe. Saison Ales were traditionally brewed during the winter months with the ingredients which were available from whichever cereals had been harvested that year. Then these beers were bottled, aged for 6 months and served to the labourers working at the farm during the next harvest. My take on the style is well attenuated (low residual sugars) with an alcohol content of 6 % plus). This beer can be kept for 12-18 months.
There are dominant fruity and spicy flavours from the yeast working at a high temperature. For those who don’t know this kind of beer, it is elegant and fruity.
I have been awarded a Gold Medal in Montreal at Le Mondial de la Bière 2007 for this beer (see awards page).
It works well with cheese (especially soft and goat’s milk ones), fish and seafood, as well as falafel, tandoori, Cajun food and spicy dishes in general.
There are 4 versions planned :
- Classic Saison aka. “La Récolte” (regular hop rates)
- Saison Houblon (hoppier and dry hopped)
- Saison Framboise (with raspberries)
- Saison Vendanges (with grapes added)