Culture encompasses all aspects of a society, including the region of Wallonia in Belgium and its saisons. From the natural land to the learned behaviors of its inhabitants, culture formulates our spiritual, natural, and physical selves.

 

It makes sense then that different cultures and regions of the world, alongside distinct beliefs and values, there would also be distinct flavors. And many of those flavors reside in beer.

 

Welcome to Wallonia, Belgium

Wallonia is a region in Belgium characterized by its French-speaking citizens, Trappist breweries, medieval and industrial architecture, and of course, saisons. Located in southern Belgium, it is landlocked and primarily made up of agricultural and forested land. This, combined with a high density of river networks, makes brewing beer here a given.

 

But that brewing didn’t start until the 1700s. And it wasn’t until 1830 that Belgium became a country. It was later still that Wallonia was recognized as its own distinct region within Belgium. Influenced by others through many conflicts and invasions, the languages and traditions of those conquerors are now a part of what is modern-day Wallonia.

 

Though the industrial revolution played a huge role in formulating the Wallonia of today, the agricultural lands may have played an even larger role when it comes to the beers that are produced from this region.

 

 

The Saisons of Wallonia

In the scope of brewing, Belgian beer is quite young with breweries producing beer for only around 300 years. In spite of this, Belgian beer has been placed upon a pedestal for many brewers. And for good reasons.

 

The beers that come out of Wallonia, specifically, the likes of Saison Dupont, for example, are like no other beers. Brewed with a sense of place, brewers use local ingredients that are often seasonal and wild yeasts leaving the flavors up to spontaneous fermentation. 

 

 

Today, brewers from all over the world strive to replicate these unique beers. But saisons haven’t always been worthy of being replicated.

 

Beginning from a need to hydrate farm workers in the field, saisons (French for seasons) were originally brewed in the winter months, ensuring that they would be ready for harvest time in the summer.

 

Harvesting in the 1700s and 1800s was hard work and farmers needed to keep their workers hydrated. Yes, today water would be the drink of choice; definitely not beer. But then, water was far from trustworthy. The process of boiling, fermenting, and creating alcohol, combined with certain ingredients, while not always flavorful, were potent enough to keep most bacteria away, reducing the rate of possible sickness from unclean water.

 

Saisons were never meant to be a style. Brewed by individual farmers for their own workers and not for production, similar to the alewives that brewed solely for their families, each brew was different. 

 

While barley was readily available on most farms, saisons generally consisted of oats, buckwheat, spelt, or other grains. These were less expensive and kept the cost down. Fermentation was different, too, due to cost restrictions. Most saisons were left in the open air to ferment, giving them a wild taste and not always favorable.

 

It’s been said that the better the saisons were, the better workers the farmers attracted. Maybe it’s because of this, or the simple fact that the monks in the region, who were also brewing (Trappist ales) were beginning to brew for production and not just consumption. 

 

To learn more about Trappist ales, click here.

 

Whatever the reason, the saisons of Wallonia climbed up the quality ladder. Ingredients, while still giving a sense of place, were sought after with more dedication to quality. Malted barley took the place of oats and other cheaper ingredients, giving them a more defined and hoppy, herbal flavor. 

 

And at Malteurop (MMC), you’ll find high quality malts such as our Pilsen, Pale Ale, Munich, and Vienna malts that will give you the base you’re looking for, all while enhancing the earthy characteristics expected from saisons.

 

And the fermentation process? Mother Nature still takes the reins quite often, retaining that wild funkiness that we so often associate with a saison. Albeit, she no longer has all the control she once had. With years of research and nurturing centuries-old yeast strains, the saisons of Wallonia, like its ancient conquerors, have embraced new traditions.

 

The modern era of Wallonian Saisons

Today, the saisons of Wallonia are known for their bright, refreshing crispness, with a hint of earthy funkiness. 

 

 

The BJCP (Beer Judge Certification Program) defines a saison as “a family of refreshing, highly attenuated, hoppy, and fairly bitter Belgian ales with a very dry finish and high carbonation. Characterized by a fruity, spicy, sometimes phenolic fermentation profile, and the use of cereal grains and sometimes spices for complexity. Several variations in strength and color exist.”

 

Saison BJCP Vital Statistics

IBUs: 20-35  |  SRM: 5-14 (pale) 15-22 (dark)  |  OG: 1.048-1.065  |  FG: 1.002-1.008

ABV: 3.5-5.0% (table), 5.0-7.0% (standard), 7.0-9.5% (super)

 

The farm beers of the 1700s have evolved from a lackluster hydration beverage into a unique style highly desired by beer drinkers from all over the world. 

 

Throughout Wallonia, into the rest of Belgium, across the countries of Europe and across the seas to other continents, brewers strive to imitate this now world-renowned beer style while preserving the unique culture that comes with the beer.

 

Of course, the best way to experience the culture of a Wallonian Saison is at its source.

 

But when we can’t get there, we are grateful for the brewers that work diligently to brew the saisons of Wallonia right in our backyard.

 

To read more on saisons, click here.

 

Premium grains from field to flavor.

 

 

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About Malteurop Malting Company (MMC)

Malteurop Malting Company (MMC) is based in North America—specializing in growing and producing quality malts for the beer, whiskey, and food processing industries. With local farms and Malthouses spread across the United States, Canada, and Mexico, Malteurop’s commitment to excellence is fully ingrained into every batch it produces, ensuring businesses of any size can create the finest beverages and food products on the planet.

 

Visit www.malteuropmaltingco.com to learn how we can support your malting needs. Contact us at customersuccess@malteurop.com or (844) 546-MALT (6258) for questions or to place your order.

 

Malting is our passion. Quality is our promise.

 

 

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https://beerandbrewing.com/dictionary/4oXiP5opCi/

https://visiteurope.com/en/experience/wallonias-way-of-life/

https://townsofeurope.com/Belgium/Wallonia.html

https://beerandbrewing.com/what-makes-a-saison-a-saison/

https://www.interregeurope.eu/cibiogo/news-and-events/news/wallonias-regional-facts

https://byo.com/article/saison/