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While many brewers love a well-made, Belgian-inspired saison—dry, refreshing, and great with all kinds of food—it can be a tough sell to North American drinkers. Yet the style has broad potential when breweries highlight the liquid’s virtues.
Photo: Courtesy Stillwater
It has become a craft-beer aphorism that if a brewery wants its pale ale to sell better, it should just slap IPA on the label. Saisons might be the opposite of that: While the liquid itself is versatile and broadly appealing, the actual word “saison” doesn’t typically capture the general consumer’s attention.
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