Beer Lore: Saison Dupont

January 23, 2009

2879340335_42f84fc095_bThe Dupont brewery, nestled in the Hamlet of Tourpes, within the french-speaking Hainaut region of Belgium, is light enough to quench a farmer’s copious thirsts, yet mightily flavorful and complex enough to put to  shame any bullshit “summer ale” put out by any hack American Brewery. Saison as a beer style is emblematic of the hardworking people of the country, and was designed by farmers for farmers to quench their thirst after sweating over cow haunches during the hot summer months.  Dupont’s classic version  epitomizes the style and is reportedly made with pilsener malt, cane sugar, and hallertau hops.  High fermentation temps of up to 90 degrees push the hard to attenuate yeast to its limit, fermenting the beer in three days and causing fruity skronk notes and a dry effervescent finish. The beer is then bottled with a different strain of yeast that gives a magnificent head out of its champagne bottle and rocket top worthy of a theatrical murder. Though, one can smell wasps of pepper, coriander, anise, or orange Peel, prominent spices that other brewers tend to add to their saison recipes, Dupont’s brewers firmly assert that all of these aromas come from their yeast, and that other brewers are just playing with themselves. Saison Dupont is widely considered to be idealized version of this hallowed beverage.

When in Belgium be  sure to check out the Dupont Brewery and Cheese Cremery, which pretty much encompasses the entire rural village surrounding it, with its statue of St. Arnold, patron saint of brewers, and small brewery cafe,  “Les Caves”, directly across the street. Les Caves is possibly the best place to drink a couple glass fulls of mindblowing Saison with the proud people who make it, salt of the earth, and get your ass kicked in bumperpool while accompanied by uproarious local laughter. 2880165222_5009859046_b

Jamil Zainasheff’s (The Thurston Moore of Homebrewing’s)  Saison Recipe:
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 11.63
Anticipated OG: 1.060 Plato: 14.82
Anticipated SRM: 4.6
Anticipated IBU: 39.8
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes

% Amount Name Origin Potential SRM
77.4 9.00 lbs. Pilsener Belgium 1.037 2
6.5 0.75 lbs. Wheat Malt Germany 1.039 2
6.5 0.75 lbs. Munich Malt Belgium 1.038 8
1.1 0.13 lbs. CaraMunich 60 France 1.034 60
8.6 1.00 lbs. Cane Sugar Generic 1.046 0


Amount Name Form Alpha IBU Boil Time
1.70 oz. Hallertauer Tradition Pellet 6.00 39.8 60 min.
0.75 oz. Hallertauer Tradition Pellet 6.00 0.0 0 min.


Amount Name Type Time
1.00 Oz Irish Moss Fining 15 Min.(boil)


Wyeast 3724 Belgian Saison

Mash Schedule

Mash Type: Multi Step

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 131 Time: 30
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 146 Time: 90
Mash-out Rest Temp : 170 Time: 20
Sparge Temp : 170 Time: 40

Total Mash Volume Gal: 5.40


3 Responses to “Beer Lore: Saison Dupont”

  1. Nick Says:

    What about this one? Can I pretend this is extract + the rest? fucking saison clouds rising up over NYC. In my dreams, the tombstone says “no one ever told him he couldn’t”

  2. D. Beaglethorpe Says:

    This one is difficult to do an extract conversion because not only the base malt, but the munich and wheat malt cannot simply be steeped but must be mashed. Wheat and liquid malt are available in liquid form, but that would mean you are flying all liquid style…which gets expensive…I’ve never done an all extract batch though, so who knows?

  3. Nick Says:

    Ah well, once the global economy fails, we’ll have nothing to do but sit around and cultivate wild yeast (and murder tresspassers) so I can wait to capture saison glory.

    Saisons are supposed to taste like damp farmgirls, not cans of goo. A man can dream though, a man can dream.

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