Belgian and French Ales: Saison
- Color: Straw to light amber
- Clarity: Chill haze or slight yeast haze is acceptable
- Malt Profile: Low, but providing foundation for the overall balance.
- Hop Profile: Low to medium and characterized by European-type hops: floral, herbal and/or woody traits are common.
- Bitterness: Medium-low to medium, but not assertive.
- Fermentation: Fruity esters are medium to high. Low to medium-low level phenolics may be present, expressed as spice-like or other attributes. Phenolics should not be harsh or dominant and should be in harmony with ester profile and hops. Fruity and spicy black pepper attributes derived from Belgian yeast are common. Diacetyl should not be present. Low levels of Brettanomyces yeast-derived ﬂavors that are slightly acidic, fruity, horsey, goaty and/or leather-like, may be present but are not required. These beers are well attenuated and often bottle conditioned contributing some yeast character and high carbonation.
- Body: Very low to low
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Style info provided entirely or in part by the Brewers Association 2021 beer style guidelines.