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2006 Brewers Association Style Guidelines

Major Style:Ale
Sub-Style Name:French & Belgian-Style Saison
Origin:Belgian and French
Description:

Beers in this category are golden to deep amber in color. There may be quite a variety of characters within this style. Generally: They are light to medium in body. Malt aroma is low to medium-low. Fruity esters dominate the aroma, while hop character, complex alcohols, herbs, spices and even clove and smoke-like phenolics may or may not be evident in the overall balanced beer. Malt flavor is low but provides foundation for the overall balance. Hop bitterness is moderate to moderately assertive. Herb and/or spice flavors may or may not be evident.

Fruitiness from fermentation is generally in character. A balanced small amount of sour or acidic flavors is acceptable when in balance with other components. Earthy, cellar like, musty aromas are okay. Diacetyl should not be perceived. Chill or slight yeast haze is okay. Often bottle conditioned with some yeast character and high carbonation.

Alcohol By Weight (by Volume):3.5-7.2% (4.5-9%)
Bitterness:20-40
Colour:4-14 (8-28 EBC)
Original Gravity:1.055-1.080 (14-19.5 šPlato)
Final Gravity:1.004-1.016 (1-4 šPlato)

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