The saison is one of the most amazing beer styles I have ever researched, since it was initially brewed to sustain farmers. The "style" originated in the farming area between France and Belgium, and was typically a hodgepodge of malted grains the farmer had on hand, hops, and yeast that was then fermented at higher temperatures. There is some guesswork in defining the style, since the beer would differ farm to farm, year to year. This beer was such a staple to the farming class, it was sometimes even used as pay for the farm laborers - workers were permitted up to 5 liters per workday. Since this was a beer brewed based on what was on hand, the grist could contain various proportions of spelt, wheat, oats, barley and even other malted products. There is a distinct "spicy" flavor that is characteristic of the beer, but traditionally no spices were known to be added to the beer. Today, some of the more well known saison producers manage to create a bouquet of spice and flavor through only yeast and hop derived phenols. Many homebrewers will read the style guidelines, and think spicing a saison is required - it is not.
