As an expert sommelier and brewer, I can confidently say that saisons can indeed be sour beers, but it is important to note that not all saisons are sour. The term “saison” originated from the French word for season, as these beers were traditionally brewed in farmhouses during the cooler months and consumed by farm workers during the warmer months. Saisons were typically brewed with a variety of ingredients, including malted barley, wheat, and sometimes even adjuncts like oats or rye.
The defining characteristics of a saison often include a dry and crisp finish, high carbonation, and a complex flavor profile. Traditionally, saisons were brewed using a mixed fermentation process, which involved the use of both ale yeast and wild yeast strains. This combination of yeasts can lead to the development of tart and funky flavors, resulting in sourness in the beer. These sour saisons can exhibit a range of acidity levels, from subtle tartness to more pronounced sourness.
However, it is worth mentioning that in recent years, the term “saison” has been used more broadly to describe a wider range of beers that may not necessarily have the sour characteristics associated with traditional saisons. Many commercial examples of saisons now focus more on the spicy and fruity ester notes produced by the yeast, while minimizing or omitting the sourness altogether. These saisons can still be incredibly flavorful and enjoyable, showcasing nuances of pepper, clove, citrus, and tropical fruits.
One personal experience I had with a saison that was not sour involved a collaboration brew between a local brewery and a winemaker. The beer was brewed with a strain of yeast typically used in winemaking, which imparted a unique grape-like character to the beer. The resulting saison had a wonderful balance of fruity esters and spicy phenols, without any sourness. It was a refreshing and aromatic beer that showcased the versatility of the saison style beyond its traditional sour origins.
To summarize, while saisons can be sour beers, the style has evolved to encompass a broader range of flavors and characteristics. Some saisons may indeed exhibit sourness, thanks to the use of wild yeasts or mixed fermentation techniques. However, there are also many saisons available that focus on the spicy ester notes produced by the yeast, with little to no perceived sourness. The beauty of the saison style lies in its versatility and ability to cater to a wide range of flavor preferences.