Malt aroma & flavor
Low, but providing foundation for the overall balance. If used, specialty grains (malted or unmalted wheat, spelt, etc.) may have a noticeable character.
Belgian and French Origin Ale Styles
Classic French & Belgian-Style Saison
Ale · Straw to amber
What to expect
Malt character: Low, but providing foundation for the overall balance. Hop character: Medium to high and characterized by any of floral, herbal, woody or other attributes typical of European-type hops.
Reading guide · The complete guideline attributes below preserve the source’s qualifications.Color · SRM
2–15
Pale / strawBlack
Straw to amber · Illustrative colors on the shared, uneven SRM scale.
Explore styles overlapping this color rangeAlcohol · ABV
4.5–6.5%
Reference scale, not a limit on official guideline values.
Bitterness · IBU
20–38
Measured bitterness; perceived bitterness is described in the guideline below.
Brewers Association 2026 · Printed guideline page 25 · PDF page 34. Color graphics are illustrative.
The guideline, in detail
Official style attributes, including what may be present and what should be absent.
Hop aroma & flavor
Medium to high and characterized by any of floral, herbal, woody or other attributes typical of European-type hops.
Perceived bitterness
Medium-low to medium, but not assertive.
Body & mouthfeel
Very low to low
Clarity
Chill haze or slight yeast haze is acceptable
Color
Straw to amber
Fermentation characteristics
Fruity esters are medium to medium-high. Low to medium-low level phenolics may or may not be present. If present phenolics should not be harsh or dominant and should be in harmony with the ester profile and other attributes. Fruity and spicy black attributes derived from Belgian yeast are common. Diacetyl should not be present. In more traditional versions, Brettanomyces yeast-derived aroma and flavor attributes including any of slightly acidic, fruity, horsey, goaty, or leather-like, may be present. These beers are well attenuated and often bottle conditioned contributing some yeast character and high carbonation.
Technical specifications, including gravity
Original Gravity (°Plato) 1.040-1.060 (10-14.7 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.004- 1.008 (1-2 °Plato) • Alcohol by Weight (Volume) 3.55%-5.13% (4.5%-6.5%) • Hop Bitterness (IBU) 20- 38 • Color SRM (EBC) 2-15 (4-30 EBC)