The Importance of Defining Beer Categories: A Call for Clarity in Craft Brewing

In the ever-evolving world of craft beer, one term has increasingly been misapplied: “saison.” Renowned brewer Shaun Hill recently expressed a desire for a more precise usage of this term, urging the community to refrain from labeling any unconventional beer as a saison simply because it falls outside recognized categories.

Consider this: a beer crafted without boiling, composed entirely of wheat, fermented with lactobacillus, and generously dry-hopped is being casually classified as a saison. This broad application does a disservice to the rich history and unique characteristics of true saisons.

The term “saison” references a specific style that originated in the Belgian region, traditionally brewed as a farmhouse ale. It is known for its distinctive taste, often incorporating fruity and spicy notes influenced by the various yeast strains used. By using “saison” as a catch-all, we risk diluting its significance and the attributes that set it apart from other styles.

As beer enthusiasts, we should strive for clarity and respect the artistry behind brewing. A well-defined terminology not only enriches our appreciation for the craft but also enhances the experience for newcomers exploring the diverse world of beer. Let’s champion the true essence of each brewing style, ensuring that terms like “saison” are used deliberately and accurately.