A saison, anyone? For thousands of drinkers and brewers, Phil Markowski’s 2004 book Farmhouse ales, and especially the contribution it includes by Belgian brewer Yvan De Baets, has shaped the notion of what the beer type saison is or should be: a so-called ‘farmhouse ale’. But has anyone actually checked the sources on which all this is based? Especially for you, I will do so now. Warning for saison lovers: this may shake some firm beliefs you have cherished for a good part of your life.

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After exploring the presence of saison beer in Belgian cities in the previous article, I will now turn to the place this beer type is now most associated with: the countryside. What do we know about the historical rural beers of Wallonia? (more…)

Lately, I’ve taken on a daunting task: to seek out the history of all the different beer styles of Belgium. When did they first appear, what were they like throughout the years, and in many cases: when did they disappear? In fact, of the many beer styles Belgium knew in the 19th century, only a few survived: white beer, lambic and its derivatives gueuze, faro and kriek, Flemish old brown, and saison. Others, like the Peeterman of Leuven, the drijdraad from the Land of Waas and the grisette of Hainaut, have all died out.[1] (more…)

Back in February I visited the wonderful Brasserie à Vapeur in the small village of Pipaix in the province of Hainaut, Belgium. Going there is quite an experience: because of the monumental preserved brewery, and because of the uniquely festive atmosphere a brewing day has there. (more…)