Saison

[3] While Liège's saison disappeared after the First World War, it continued to be brewed, generally as a barley-only beer, by professional breweries in the province of Hainaut, who sold it as a 'cuvée réservée' luxury beer, which was 'to be served at room temperature like a good wine' and 'to be poured with care'.

[5] Saison's reputation was further cemented by Phil Markowski's 2004 book Farmhouse ales and has since become a popular beer style worldwide.

[8] Saisons are a particularly dry style of beer, due to the highly attenuating strain of saccharomyces cerevisiae yeast typically used to ferment them.

The activation of the STA1 gene in these strains causes them to produce glucoamylase enzymes, facilitating this extra attenuation.

[9] In some cases, the resulting unexpected over-fermentation has caused over-carbonated bottles and cans, necessitating recalls.