Brett Saison

A highly attenuated, effervescent farmhouse ale with peppery saison yeast and earthy Brett funk, finishing very dry. Compared with classic Saison, it is funkier, earthier, and more fermentation-complex.

Defined by Brettanomyces fermentation layered onto saison yeast, adding earthy and funky complexity.

Also known as: Brett Saison; Saison with Brett
Family: Belgian Spicy Ales - Belgian ales with spicy, peppery, or phenolic yeast notes
Variant of Saison - Within the Expressive Ales, defined by a clearly dominant sensory driver such as hop intensity, yeast expression, strength, or acidity.
Variant influence: Secondary fermentation with Brettanomyces increases attenuation and introduces earthy, leathery, and lightly acidic complexity layered onto classic saison yeast expression.
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ABV, IBU and colour

This section summarises the typical alcohol strength, bitterness level and colour range of Brett Saison within the GBI model.

ABV: 6,1%
IBU: 29
Colour: 8,5 SRM / 16,7 EBC

Taste profile

The sensory profile below shows the typical intensity range of the 15 core flavour dimensions.

Colour:
Pale yellow Amber
Clarity:
Clear Hazy
Aroma – Malt:
Low Medium
Aroma – Hop:
Medium High
Aroma – Yeast:
High Very high
Aroma – Special:
None Low
Sweetness:
Low
Sourness:
None Medium
Bitterness:
Medium High
Body:
Low Medium
Astringency:
Low Medium
Carbonation:
High Very high
Alcohol Strength:
Medium High
Finish Length:
Long Very long
Oxidation:
None Low

Rustic, spicy, lightly funky, and extremely dry with high carbonation and complex yeast character.

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What gives Brett Saison its character

These structural drivers help shape its characteristic sensory profile.

  • Very high attenuation converts a large share of fermentable extract, strongly reducing residual sweetness and body while supporting alcohol formation and a dry finish.
  • A high priming rate contributes a strong increase in natural carbonation.
  • High hop loading contributes substantial hop aroma and perceived bitterness, with smaller contributions to astringency and finish length.
  • Mixed-culture aging lengthens the finish and contributes additional yeast aroma and oxidative character.
  • Yeast in suspension can create a soft, natural haze.
  • Pilsner malt provides a pale grain base with relatively restrained malt aroma.
  • Mixed fermentation contributes additional yeast-derived aroma complexity.
  • Moderate grist intensity provides more extract, supporting somewhat higher gravity, body and alcohol strength.
  • Strong phenolic spice.
  • Medium toast deepens colour and increases toasted/melanoidin malt aroma.
  • Strong fruity esters.

History

Modern interpretation of traditional saison incorporating Brettanomyces to extend dryness and add earthy complexity.

How Brett Saison compares to other beer styles

This comparison shows meaningful differences in sensory ranges and style character based on the GBI data.

Brett Saison vs Saison

Compared with Saison, Brett Saison has:

  • a longer finish

Other differences:

  • Brett Saison can be more sour.
  • Brett Saison has funky yeast notes; both styles have rustic, phenolic and spicy yeast notes.
  • Brett Saison uses mixed fermentation.
  • Saison can use wheat, oats, rye and spelt as a grain; both styles include barley.

Brett Saison vs Grisette

Compared with Grisette, Brett Saison has:

  • a darker color
  • more intense yeast aroma
  • more bitter
  • a stronger alcohol impression
  • a longer finish

Other differences:

  • Brett Saison can be more sour.
  • Brett Saison can have a fuller body.
  • Brett Saison has funky yeast notes; both styles have rustic, phenolic and spicy yeast notes.
  • Brett Saison uses mixed fermentation.

Compare Brett Saison with another beer style

Choose any GBI beer style to compare sensory ranges and style character.

Want to explore the underlying data in more detail? Compare styles in the GBI Explorer →

Related styles

Other variants within the same style group as Brett Saison.

Best food pairings for Brett Saison

These food pairings complement the dominant sensory traits of Brett Saison.

  • Cheese
  • Salads
  • Seafood

Service & Aging

Practical guidance for serving and handling Brett Saison.

Serving notes
Serve cool · High foam risk
Pouring technique
Fast pour · Lively carbonation
Aging potential
Can age 2–5 years as Brett character evolves
Common faults
Excessive phenolic intensity · Acetic acidity · Over-dryness
Style details
  • Origin: Belgium — Originating from Belgian brewing traditions.
  • Glassware: Tulip — Stemmed tulip glass that concentrates aroma and supports a stable head; ideal for aromatic ales and Belgian styles.
    Teku — Modern universal tasting glass designed for maximum aroma capture and sensory evaluation.
    Tumbler — Simple straight-sided tumbler commonly used for lambic, farmhouse ales, and rustic or sour styles.
  • Serving: Bottle — Served from bottle.
  • Conditioning: Bottle-conditioned — Naturally carbonated in the bottle.
  • Aging vessel: Stainless — Aged or matured in stainless steel.
  • Packaging: Bottle — Packaged in bottle.

Commercial examples of Brett Saison

The following commercial examples illustrate widely recognised expressions of Brett Saison in the market.

  • Hill Farmstead Arthur
  • Green Bench Saison de Banc Vert
  • Firestone Walker Pear Saison
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