SIR DUKE SAISON
In order for the beer to last through the season without becoming infected, Saisons were brewed to have a dry flavor profile and hops and spices were usually added for their bacteriostatic properties. Because they were not brewed in aseptic environments, multistrain fermentations took place giving the beer a ‘wild’ flavor and adding to its complexity. Since each farmhouse had individual recipes, brewing techniques, and microflora, beers were vastly different from farm to farm. What defines these beers as a style are an extremely high attenuation and a spicy flavor profile due to the unique yeast strain.