Rise (and Further Rise) of SAISON

Saison as a style was on the ropes twenty-five years ago, at risk of extinction, but the comeback in ensuing years is one of legendary proportions. Today, many major breweries offer their own take on the dry and refreshing style, and over the past three years more and more artisanal producers have pushed the envelope with mixed-fermentation approaches highlighting the acidity and funk historically associated with the style (the number of breweries using Brettanomyces yeast today is truly staggering). In this issue, we delve into what makes beers in this style so exciting and the various methods brewers are using to continue this rapid evolution.