Saisons are also known as Farmhouse styles of beer. Most of them are found in the Wallonia region of Belgium, located in the Southwestern part of the country. The Wallonia region is known for farming. In the early to mind 20th century farmers would hire on Saisoners (farm hands) for the summer months. During the winters the farm owners would brew beer on the farms called Saison. In the winter, they would brew stronger beer while in the summer, they would brew low alcohol beers for the Saisoners to drink. The beer was 2.5-3.5% and the Saisoners would drink up to 20 liters a day. The Saisons, whether modest or strong in alcohol are known for being tart, a little funky, light on the palate, dry, fruity, spicy, complex and very quaffable.
pFriem’s Super Saison pays homage to the stronger beers that were used to celebrate the Christmas season. This beer is too special and super to save it just for the holiday season
Lemon Meringue foam on top of a hazy orange body. Big aromas of pineapple and papaya makes this beer smell like a fresh bowl of tropical fruit. A mouth circus of kiwi, honey nectar, and creamy goodness graces the palate. This super beer finishes tart and prickly with a subtle warming.
Saisons are very diverse with food as they are acidic, bitter, and fruity. Salmon cakes, crab cakes, rib eye, shrimp salad, avocado and tomato salad. Thai Red Snapper with spicy tamarind sauce. Fried- fish, clams, and calamari. Sausages work wonderfully -North African merguez, chorizo, seafood,Toulouse, bratwurst, venison, boudinnoir. Thai food and Vietnamese food pairwonderfully with Saison.