Saison is a style of beer that originated in Wallonia, southern Belgium. It is a farmhouse ale, meaning that it was traditionally brewed on farms for the farmers and their seasonal workers. The name "saison" means "season" in French, and the beer was typically brewed in winter and conditioned in time for the summer harvest season.
Saison beers are high in carbonation and have a dry finish. They often have fruity and spicy aromas and flavor, typically from the high ester yeast, warmer fermentation temperatures, the addition of herbs and spices, and secondary microbes such as brettanomyces.
Saisons are thought to have been brewed in Belgium for centuries, but they were first mentioned in the early 19th century. In the late 19th century, industrial breweries began to produce saison beers, and the style became more popular throughout Belgium.
In the mid-20th century, saison beers began to decline in popularity, due in part to the rise of lager beers. However, in the late 20th century, there was a revival of interest in saison beers, driven by the American craft beer scene, and the style is now gaining popularity again.
The addition of fruit to saison beer is thought to be a relatively new process, attributed to modern craft breweries. Hybrid beers, like a saison brewed with grapes, are often referred to as Oenobeers.
To craft pFriem’s Vinifera Saison, we embraced the farmhouse concept by utilizing only local grown ingredients, and working with Le Doubblé Troubblé Wine Co, a Gorge winery located outside of Lyle, WA. We joined them on the crush pad for a day of de-stemming some beautiful Grenache grapes, picked intentionally to promote acid for a rose style wine. We then transported the grapes back to the brewery where they were combined with a rustic barrel aged saison, to ferment out completely for a crisp, dry finish. Bottle conditioned as always.