How to pour
a saison in
Rinse the glass with cold water and leave it wet. The head adheres better to a wet, cool glass, while grease or soap residue makes it collapse immediately. So do not dry the glass with a tea towel.
Hold the glass at an angle of about forty-five degrees and pour gently down the inside wall. Saison is highly carbonated, and otherwise it will overflow all at once. Keep pouring without stopping and do not let the bottle touch the rim.
Set the glass upright when it is about half full and pour the rest into the centre of the beer. Expect a generous head of about three centimetres; therefore, use a glass that is more spacious than the bottle.
Leave the last centimetre in the bottle if you want the beer to be clear, as many saisons continue fermenting in the bottle. Wait a moment for the head to settle. Serve saison at 7 to 10 degrees.
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The story
Saison comes from the farm breweries of Hainaut, in the French-speaking south of Belgium. Brewing took place in the colder months, because without refrigeration, fermentation in summer could not be controlled, and the beer had to remain stored on the farm for the following months. In summer, it went to the seasonal workers, the saisonniers, who worked in the fields. That is where the name comes from. Those historic saisons were lighter than what is now sold under the name: they had to last all day. The modern style is stronger, drier and more pronounced in its yeast character.
The right glass
Saison mainly needs space. The beer is full of carbonation and forms a thick head, so a glass that is the same size as the bottle will not do. Forty-eight centilitres gives a 33 cl bottle the room it needs. The classic saison glass, a wide tulip on a stem, is not available as a separate model in our range; we therefore choose a tall glass with a slight waist and, alongside it, a stemmed goblet that comes closest. More models can be found among the specialty beer glasses.
Royal Leerdam Beer Specials Beer Glass 48 cl (6 pieces)
Lehmann Oenomust Beer Glass 42 cl (6 pieces)
Both sets together € 100,90.
The right tools
For a saison, you need little besides the glass; this is what we keep alongside it when the beer becomes part of a summery mix: a bar spoon for gently stirring without knocking out the carbonation and a citrus juicer for adding a slice of lemon or lime. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools together € 56,85.
What do you serve alongside it?
The beer itself takes center stage here; these are what we offer alongside it. A dry white wine or a glass of prosecco is in the same vein: dry, fresh, and with the bubbles that saison also has. On every drinks page, you can read the alcohol percentage, what it tastes like, which cocktails pair well with it, and which glass you need.
Variations & twists
The classic saison is straw-yellow to copper-colored, dry, and peppery. There are also dark versions, saisons made with wheat, and versions in which the brewer adds extra spices or zest, although the peppery character usually comes simply from the yeast. Aging in wooden barrels or the use of an additional yeast is also seen. What they share is a dry finish: almost no residual sugar remains, no matter how strong the beer otherwise is. Want to read more? View all drinks and brands.
Serving tip
Serve saison at 7 to 10 degrees, so slightly cooler than a tripel and clearly warmer than pilsner. If it is too cold, it masks the yeast's peppery and citrusy character. Use a large glass, pour in two stages, and leave the head intact: it belongs there and helps retain the aroma.
Good to know
Where the name comes from
Saison is French for season. The beer was brewed in winter on farms in Hainaut and served in summer to the seasonal workers who worked the land, the saisonniers. Brewing during the cold months was not a choice but a necessity: without refrigeration, summer fermentation would get out of hand.
The historical saison was lighter
Saisons of the past had to last through an entire workday and were therefore considerably lighter than what is now sold in stores under that name. The modern style is stronger and roughly ranges between 5 and 8 percent. So anyone who reads that saison was traditionally a light beer is reading something that was true of the farmhouse version, not of today's bottle.
Why saison tastes so dry
The yeast ferments almost all the sugars, leaving hardly any residual sweetness. As a result, the beer feels dry, even when the percentage is higher. The same yeast gives it its peppery and spicy character; no pepper is needed.
The head and carbonation
Saison is generously poured with carbonation and therefore forms a tall, firm head. That is not a pouring mistake but part of the style. Use a glass that is considerably larger than the bottle, pour in two stages and leave the head standing: it holds the aroma.
How much alcohol saison contains
Most saisons are roughly between 5 and 8 percent. That is a broad range, because lighter table versions and robust bottles are sold under the same name. The exact percentage is stated on the label.
Frequently asked questions
What kind of beer is saison?
Saison is the farmhouse beer from Hainaut, in Wallonia. It is top-fermented, dry and slightly sour, peppery and spicy due to the yeast, and has a generous head. Because the yeast ferments almost all the sugars, hardly any residual sweetness remains and the beer feels dry.
Why is it called saison?
Saison is French for season. The beer was brewed on the farm in winter, because yeast could not be controlled in summer without refrigeration, and served in summer to the seasonal workers, the saisonniers.
What percentage of alcohol does saison contain?
Most saisons are roughly between 5 and 8 percent. The historical farmhouse versions were lighter than what is now sold under the name. The exact percentage is stated on the label.
What glass do you serve saison in, and at what temperature?
In a large glass: a tall glass or a goblet of around 48 centiliters, so it can hold a 33 cl bottle plus a head of about three centimeters. Serve at 7 to 10 degrees, slightly cooler than a tripel and warmer than pilsner.
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