Farmhouse ale

What unites this family

Origins in seasonal farm production for later drinking, and a resulting emphasis on high attenuation, sharp carbonation and refreshment. The modern styles are considerably more consistent than the historical originals, which varied farm to farm.

Top-fermented (ale). Fermented warm with Saccharomyces cerevisiae, which collects at the surface. Warmer fermentation produces more esters and phenols, so ales tend to carry more fruit and spice from the yeast itself.

4 styles in this family

• Saison3.5–9.5% ABV

  Dry, peppery and highly carbonated, with a bracing finish — the most refreshing thing strong beer does.

• Grisette3.5–5% ABV

  A low-strength Walloon farmhouse ale, historically brewed for miners — dry, wheaty and gently peppery.

• Bière de Garde6–8.5% ABV

  A malty, rounded French farmhouse ale brewed for keeping — richer and less peppery than its Belgian saison cousin.

• Sahti6–9% ABV

  A Finnish farmhouse ale filtered through juniper branches and fermented with baking yeast — banana, juniper and no hops.