Category 59: French and Belgian Saison

Gold 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 European-type hops: floral, herbal and/or woody traits are common.
Fermentation Characteristics:
Fruity-estery aromas and flavors are medium to high. Diacetyl should not be perceived. Very low levels of Brettanomyces yeast-derived flavors that are slightly acidic, fruity, horsey, goaty and/or leather-like, may be evident but are not required. Fruitiness and spicy black pepper derived from Belgian yeast is common. These beers are well attenuated and often bottle conditioned contributing some yeast character and high carbonation.
Very low to low
Alcohol by Volume:
4.40% – 8.40%
SRM Color: