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SAISON There are 9 products.

Saison (French, "season," French pronunciation: ​[sɛ.zɔ̃]) is a broadly defined pale ale that in modern versions is generally around 7% abv, highly carbonated, fruity, spicy (sometimes from the addition of spices), and is influenced by Saison Dupont Vieille Provision.[1] As a beer style it originated from beers brewed during the cooler and less active months in farmhouses in Wallonia, the French-speaking region of Belgium, and then stored for drinking by the farm workers during the summer months.[1] It is believed that these farmhouse beers would have been of a lower abv than modern saisons—probably initially around 3 to 3.5% abv on average, rising in the early 20th century to between 4.5 and 6.5% abv.[2] Modern saisons are brewed in a range of countries, particularly the United States, and are often bottle conditioned.[3]

Historically, saisons did not share enough identifiable characteristics to pin them down as a specific style, but rather were a group of refreshing summer ales made by farmers. Modern saisons brewed in the US tend to copy the yeast used by the Dupont Brewery, which ferments better at warmer temperatures—29 to 35 °C (84 to 95 °F)—than the standard 18 to 24 °C (64 to 75 °F) fermenting temperature used by other Belgian saison brewers.[4]Although Belgian Ales have a long history of production in their home locale two, in particular, are renowned around the globe.

Saison, which derives from the French word for season, is earthy, a little spicy, dry and smooth. Traditional brews were mom-and-pop productions; each farmer would develop a unique twist on the basic recipe.

Belgian brewing may reach its pinnacle in the hands of the brew masters of the six Trappist monasteries, who produce, among other brews, Tripel. To make Tripel, the brewer adds as much as three times the usual amount of Trappist malt. Tripel beer is light gold, high in alcohol, and chock full of malt flavor. Thick creamy heads and rich aromas further characterize most examples. Tasters commonly note Tripel’s slight bitterness, despite that fact that Belgian candy sugar is occasionally part of the recipe. The finest Trappist Tripel may be Westmalle, and produced at Our Lady of the Sacred Heart. Westmalle Ale is very heady: alcohol can be as high as 12% ABV, and the flavor a rich mix of malt and hops.

Ale has a rich history and continues to evolve and develop new styles as brewers around the world experiment with new technologies and import new flavoring agents.