Category 60: French and Belgian Saison

Straw to light amber
Chill haze or slight yeast haze is acceptable.
Perceived Malt Aroma and Flavor:
Low, but providing foundation for the overall balance
Perceived Hop Aroma and Flavor:
Low to medium and characterized by any of floral, herbal, woody or other attributes typical of European-type hops are common.
Fermentation Characteristics:
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 aroma and flavor attributes including any of slightly acidic, fruity, horsey, goaty, 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. Versions which exhibit sensory attributes typical of wood-aging are characterized as Specialty Saison.
Very low to low
Alcohol by Volume:
5.00% – 6.80%
SRM Color: