title_body: What are the defining characteristics of a Saison? What should I expect when I drink one?
upvoted_answer: Well, Saison is quite a broad category simply because it comes from a broad definition. 
  
  The original term comes from regular strength light ales ca. 3.5% abv) brewed during the Autumn in Belgium, and stored for drinking in the summer by farm workers. (Hence the pseudonym "farmhouse ale".) 
  
  As wikipedia states:
  
  
    Historically, saisons did not share identifiable characteristics to
    pin them down as a style, but rather were a group of refreshing summer
    ales made by farmers.
  
  
  In modern times, the category has been interpreted to mean:
  
  
  a light to golden ale
  use the Dupont yeast, which gives particular esters and pepper characteristics (hence they have a "Belgian" character)
  around 7% abv
  fruity, spicy (some examples add fruit, such as apple juice.)
  highly carbonated
  
  
  This might seem quite vague, but the combination of yeast, light malt, strength and carbonation lead to a fairly unique and identifiable beer.