Grisette

Overall Impression A fairly clear pale wheat beer that was a refreshing drink in the summertime. The beer was generally but not always lower strength. There were multiple classes of grisette: ordinary grisettes were fundamentally designed to not be aged while some aged versions of grisette changed some of the fundamental structure to benefit from little maturation. In general, it is not intended to be a sour ale, nor there are sources where it seems to be a lightly smoked ale.

Aroma

A pleasantly aromatic mix of fruity-spicy yeast and hops. The fruity esters are moderate to high, and often have a citrus fruit, pome fruit, or stone fruit character. Low to moderately spicy notes are often like black pepper, not clove. Hops are moderate to high and have a continental character (spicy, floral, earthy, or fruity). The malt is often overshadowed, but if detected is lightly grainy. Spices and herbs are fairly uncommon. Sourness is quite out of style (see Comments). More aged versions have more aromatic intensity, and can add a more complex yeast-derived character with less fruity hop-derived aroma.

Appearance

Pale gold to light amber in color, sometimes pale orange. Long-lasting, dense, rocky white to ivory head. Belgian lace. Unfiltered, so clarity is variable (poor to good) and may be hazy. Effervescent.

Flavor

A balance of fruity and spicy yeast, hoppy bitterness, and grainy malt with moderate to high bitterness, and a very dry finish. The fruity and spicy aspects are medium-low to medium-high, and hop flavor is medium to high, both with similar character as in the aroma (same descriptors apply). Malt is low to medium, with a soft, grainy palate. Very high attenuation, never with a sweet or heavy finish. Bitter, spicy aftertaste. Spices and herbs are uncommon, nor sourness (see Comments).

Mouthfeel

Light to low body. High carbonation. Effervescent. No warming alcohol.

Comments

Low strength, pale, hoppy wheat beer that would not have aged especially long, though some versions may have been a bit stronger and aged a bit longer. A lighter version of Saison, more hoppy and dry, rarely not sour as it was drunk soon. It doesn’t ferment with Brettanomyces or bacteria, but some historic versions probably were kind of sour. Usually brewed with poor malted barley or barley was air-dried, but it doesn’t seem to have a light smoky character in historic versions. Sometimes referred to as Biére de Table as it’s also part of low-alcohol saisons family, but Grisette is more hoppy and has a more yeast-derived character.

History

Different versions are referred through the 18th and 19th century, but while Saisons are (historically) beers rooted in the farm, Grisettes are beers inherently rooted in industry and the industrial revolution. They were brewed for miners in the Hainaut province (and possibly adjacent mining areas) in south of Belgium, which until the World Wars was one of the centers of the Industrial Revolution in Europe. As the world industrialized as a whole, so did breweries, refining malt techniques and cleaning fermentation profile. And this would have influenced beers.

Characteristic Ingredients

Usually pils malt is the base one, with 10-30% for unmalted wheat alone or mixed with malted wheat (chit wheat malt as well). Noble hops such as Saaz, Tradition, Tettnanger or traditional continental varieties, both to give a moderate bitterness and a firm aroma. Yeast should be spicy-fruity one, specific for Saison, without adding any bacteria or Brettanomyces. No spices.

Style Comparison

Similar to Saison in general, but lighter in color and more delicate about fruity-spicy yeast-derived character, more intense hop aroma. Drier, with more fruity-spicy aroma than a Single.

Vital Statistics

IBUs 15 – 30 SRM 3 – 8 OG         1.035 – 1.042 FG         1.002 – 1.005 ABV 3.6 – 5.5%

Commercial Examples

St. Feuillien Grisette Blond, Oxbow Grizacca

Contributor

Angelo Ruggiero

Additional Sources

Hors Categorie (website), Farmhouse Ales (book)