Saisons are a type of beer that originated in Belgium and are known for their unique flavor profile and brewing techniques. While saisons can have a slightly tart taste, they are generally not considered sour beers in the traditional sense.
Sour beers, on the other hand, are intentionally brewed to have a significant sourness and acidity. They often undergo a process called “souring” where bacteria such as lactobacillus or pediococcus are introduced to the beer during fermentation. This bacteria produces lactic acid, which gives sour beers their characteristic tartness.
In contrast, saisons are typically brewed using a combination of traditional brewing yeast strains, such as Saccharomyces cerevisiae, and sometimes wild yeast strains like Brettanomyces. These yeast strains contribute to the complex and fruity flavors found in saisons, but they do not typically produce high levels of acidity.
However, it’s worth noting that there is a wide range of saisons available, and some brewers may choose to incorporate souring techniques or use souring bacteria in their saison recipes. This can result in saisons with a slightly tart or acidic character, blurring the lines between traditional saisons and sour beers. These beers often fall into the category of “mixed fermentation” or “wild” saisons.
Personally, I have had the pleasure of trying both traditional saisons and mixed fermentation saisons, and while they may have a hint of tartness, they are nowhere near as puckeringly sour as some dedicated sour beers I have tasted. The tartness in saisons is usually well-balanced with other flavors, such as fruity esters, spicy phenols, and a dry finish.
While a saison can sometimes exhibit a mild tartness, it is not typically considered a sour beer. The distinction lies in the intentional souring process used in brewing sour beers, which results in a much more pronounced sour flavor.