French for "season", a Pale Ale that is generally around 7% abv, highly carbonated, fruity and spicy, and most often bottle conditioned. As a beer style, Saison began as a Pale Ale brewed in the cooler months in farmhouses in Wallonia, the French-speaking region of Belgium, and stored for drinking in the summer months. These farmhouse beers had a lower abv than modern saisons (3 to 3.5%), whereas the abv rose in the early 20th century to between 4.5 to 6.5% abv. Early Saisons were served to farm workers who were entitled to up to five litres each workday.
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