The saison - the French term for “season” - though delightful all year round, is a distinctly tantalizing beer style perfect for balmy weather due to its dry profile, robust carbonation, and well-rounded fruity palate. Originating from Wallonia, the Belgian region fluent in French, artisans brewed these beers during the frosty winters to be primed and ready for consumption in the summer heat, sating and revitalizing farm laborers.

This delightful beer style, gaining momentum in recent years, is being brewed in a range of styles globally. Another feature of saison is its ability to cater to several profiles - dry, fizzy, fruity, with various interpretations. "Saison allows brewers to get creative with their recipes," says Christa Sobier, owner of Brooklyn beer emporium, Beer Witch. According to Sobier, Saisons can embody a range of flavors from hoppy, sour, to funky, offering a flexible base for brewing creativity.

Fermentation is crucial in defining the nuances of saison beers. Sobier explains that the classic Wallonia saison merges Belgian pale malt and French Belgian yeast, which gives a light grainy taste with citrus, stone fruit, and white pepper nuances. The flavor of saison beers is heavily influenced by the type of yeast and fermentation used, notes Ben Petersen, head brewer at Threes Brewing in Brooklyn, which boasts a selection of seven saisons and farmhouse ales.

Urban Roots Brewing brand ambassador, Sayre Piotrkowski, highlights the importance of fermentation and the use of nontraditional ingredients such as roses or lavender to spice up the brewing process. The yeast used in brewing saison is some of the most expressive which allows brewers to experiment with unique tastes and aroma profiles. Adding to this complexity, saison brewers have the freedom to introduce different herbs, spices, botanicals, and even the amount of hops used, resulting in diverse and satisfying brews.

Saisons can offer a wide variety of flavors and aroma, but a handful of characteristics are tied intrinsically to this beer style. According to Petersen, a typical saison will boast a low acidity compared to sour ales, making it more approachable for wine aficionados. Combining this acidity level with its dry finish, Petersen playfully describes the saison style as "bright and spritzy, like the Champagne of beers."

Food pairing is a strength of saisons as they blend effectively with various dishes. Cory King, founder of Side Project Brewing, recommends mussels and creamy, fatty cheeses. Some other savory pairings recommended are seared scallops, grilled vegetables, light poultry, creamy mushroom pasta, and unique cheeses. The high carbonation and spicy profile of saisons cut through fatty Indian foods where the fruit and spice often accentuate many of the same intense flavors.

Despite its fascinating history and delightful taste complexity, saison continues to stay relatively off the grid in today's craft beer market. Yet Petersen and Piotrkowski view a bright future for this artisanal beer. Citing the burgeoning enthusiasm for natural wine, Piotrkowski believes saison could fulfill this taste niche with its unfamiliar and unpredictable aromas and flavors. From floral and funky to crisp and hoppy, there's a saison for every palate.