– Mike Malley

The Belgian Saison is a warm weather beer traditionally brewed in Southern Belgium in the Spring for the hotter summer months. In New Orleans, it’s hot almost all year round so a Saison can be made all year round.

Est Original Gravity 1.061
Est Final Gravity 1.005
Estimated alcohol by volume 7.3%
IBU 21.3


  • 8 lbs Pilsner malt
  • 1 lb Belgian Aromatic
  • 1 lb American wheat
  • 0.5 lb Vienna malt
  • 0.5 lb Munich 15


  • 1 oz German Hallertau hops @ 60 minutes
  • 0.5 oz Perle hops at 15 minutes
  • 0.5 oz Perle at 5 minutes

Mash at 149 degrees F

Sparge at 167 degrees

Boil for 60 minutes

I like to add either French Saison or Belle Saison yeast.  East Kent Goldings can easily be substituted for the Perle Hops.  This grain bill can also be used for pale ales.

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