Season

The Saison is one of the most fascinating styles in the Belgian tradition. It originated on farms in the French-speaking region of Wallonia as a seasonal beer (hence its name) brewed to refresh field workers during the warm months. It was a style that almost went extinct in the 20th century and has been spectacularly reclaimed by the international craft beer movement, becoming one of the most versatile and reinterpreted beers in the craft world.

In the glass, it shows a golden yellow color, almost always with some cloudiness, and a fluffy, very persistent white head. On the nose, it develops a very complex palette: pear, apple, citrus, pepper, clove, straw, fresh herbs, honey, and, in some versions, funky or slightly acidic notes. On the palate, it has a medium-low body, is markedly dry, with a very high carbonation that makes it tremendously refreshing, a moderate bitterness (20-35 IBU), and a long, spicy, and vibrant finish. The alcohol content is quite variable, between 5% and 8%, but the light character makes it go almost unnoticed.

It is brewed with pilsner malts, sometimes complemented with wheat, spelt, rye, or oats, European hops in measured doses, and, above all, a specific saison yeast that ferments at unusually high temperatures and provides all the aromatic character and final dryness.

It is an extraordinarily gastronomic beer: it pairs with goat cheeses, roast chicken, seafood, salads, spicy Thai or Indian food, or dishes based on fresh herbs. It is served between 7°C and 10°C in a tulip glass.