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Top Ten French and Belgian Saisons Brewed in North America

Top Ten French and Belgian Saisons Brewed in North America
This Top Ten French and Belgian Saisons list is from the U.S. Open Beer Championship, Great American Beer Festival, and World Beer Cup. The Top Ten French and Belgian Saisons are golden to deep amber in color. There may be quite a variety of characters within this style. Generally: They are light to medium in body. Malt aroma is low to medium-low. Fruity esters dominate the aroma, while hop character, complex alcohols, herbs, spices and even clove and smoke-like phenolics may or may not be evident in the overall balanced beer. Malt flavor is low but provides foundation for the overall balance. Hop bitterness is moderate to moderately assertive. Herb and/or spice flavors may or may not be evident. Fruitiness from fermentation is generally in character. A balanced small amount of sour or acidic flavors is acceptable when in balance with other components. Earthy, cellar like, musty aromas are okay. A very low level of Brettanomyces yeast character may be evident. ABV: 4.40% – 10.0%. IBU: 20-40.

1. Saison Du Bois – Lynnwood Brewing – North Carolina
2. Chapeau Gris – Quarter Barrel Brewery – Ohio
3. Saison Trystero – Our Mutual Friend Brewing – Colorado
4. Classic Saison – Blackberry Farm Brewery – Tennessee
5. Spring City Saison – Raised Grain Brewing – Wisconsin
6. Soleil Saison – 12 Degree Brewing – Colorado
7. Dirty Frenchman – Cherry Street Brewing – Georgia
8. Arthur – Hill Farmstead Brewery – Vermont
9. FiFi – Locavore Beer Works – Colorado
10. Allagash Interlude – Allagash Brewing Company – Maine

 

History of French/Belgian Saisons

The history of Belgian and French Saisons traces back to the rural farmlands of Wallonia, the French-speaking region of Belgium, and parts of northern France, where this beer style emerged in the 18th and 19th centuries. Saisons, meaning “season” in French, were traditionally brewed by farmers during the cooler months, typically late autumn or winter, to be consumed by seasonal workers (les saisonniers) during the warmer harvesting months. These beers were practical, brewed with whatever grains and ingredients were available on the farm, resulting in a diverse range of flavors. Typically low in alcohol (around 3-4% ABV historically), Saisons were refreshing, tart, and slightly spicy, designed to quench thirst while being safe to drink in an era when water quality was unreliable. Each farmhouse had its own recipe, leading to significant variation, but the style was united by its dry, effervescent character and use of local ingredients like barley, wheat, and sometimes spelt, often fermented with wild yeasts or mixed cultures.

By the early 20th century, the rise of industrial brewing and changing agricultural practices led to a decline in traditional farmhouse Saisons, with many small breweries closing or shifting to lagers. However, the style persisted in small pockets, particularly in Belgium, where breweries like Brasserie Dupont kept the tradition alive. In the late 20th century, a craft beer revival sparked renewed interest in Saisons, with Brasserie Dupont’s Saison Dupont becoming the benchmark for the modern style—golden, hazy, with a complex mix of fruity esters, peppery spice, and a bone-dry finish. French Saisons, often less prominent, shared similar rustic roots but were overshadowed by Belgian examples. Today, the style has seen a global resurgence, with craft brewers in Europe and beyond experimenting with traditional methods and modern twists, incorporating fruits, herbs, or barrel-aging, while staying true to the Saison’s farmhouse origins and its refreshing, versatile nature.

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