Seasonal

Tradition: During the Middle Ages, low-alcohol beer was served as a clean source of water during hot weather. Before refrigeration, it was brewed during the cooler months and then stored. In Wallonia, the French-speaking region of Belgium, beer was consumed by seasonal workers ("saisonniers"), hence the name "Saison".

Taste: Most Saisons are a cloudy golden color as result of pale or pilsner malt. Darker malts result in some being reddish-amber. Spices such as orange zest, coriander, and ginger are sometimes used. Saisons are traditionally low in alcohol (around 3.5%), but modern-day versions tend to have a higher ABV.