Imperial French Saison – Saint Germain x Au Baron Collaboration
We presented Celtus, an Estonian beer, and Spinning Plates, from Tiny Rebel Brewery. Discover La Brasserie Saint Germain and its exceptional Imperial French Saison, brewed in collaboration with Au Baron, two iconic craft breweries from northern France.
La Brasserie Saint Germain
Founded in 2003 in Pas-de-Calais by Stéphane, Vincent, and Hervé, La Brasserie Saint Germain is located in the small village of Aix-Noulette. Passionate about craft beer and traditional brewing, the founders chose this historic brewing region of Artois as the ideal place to create authentic and innovative recipes.
The brewery focuses on producing high-quality craft beers using regional ingredients such as characterful malts and carefully selected hops. Each brew reflects northern France’s rich brewing heritage while offering modern and distinctive flavours. To create their Imperial French Saison, the Saint Germain team collaborated with Au Baron brewery in Gussignies, uniting their expertise to craft a unique top-fermented beer unlike any other.
Au Baron Brewery
Originally a local pub where employees gathered daily for lunch and drinks, Au Baron has become a landmark of the regional craft beer scene. Although the origin of its name remains uncertain, its brewing history is well documented. In 1973, Alain Bailleux took over the village’s last bistro and, together with his wife Danielle, developed a thriving catering business.
As the establishment grew in popularity, they expanded the dining area and began preparing wood-fired grills using an old brewing vat. Twenty years later, Alain and his father, a retired brewer, decided to launch a craft brewery. It officially opened on 8 June 1989 in Gussignies with Saint Médard, a traditional craft beer inspired by historic farmhouse breweries.
The following spring saw the release of the famous Cuvée des Jonquilles, brewed as yellow flowers bloomed across the surrounding countryside. Today, Xavier and Florence lead the family business, continuing its commitment to showcasing local terroir. Visitors can explore their shop, which offers craft beers and regional artisan products.
The Saison Beer Style
Originating in Belgium and often referred to as farmhouse ale, Saison was traditionally brewed to refresh seasonal farm workers during the summer months. Over time, it has evolved into a distinctive craft beer style known for its complexity, dryness, and refreshing character.
Historically, all ingredients were sourced locally, including malt, hops, water, and yeast. The yeast strain plays a crucial role, giving Saison its signature spicy and fruity farmhouse profile. Today, this versatile style is enjoyed as an aperitif or paired with dishes such as pancakes, charcuterie, or cheeses like Tomme.
Imperial French Saison
This Imperial French Saison is a refreshing yet powerful craft beer that stands apart from styles such as IPA, Stout, or Lambic. Dry and aromatic, it is inspired by the traditional seasonal beers of French Hainaut and brewed exclusively with local ingredients.
The result of a collaboration between La Brasserie Saint Germain, known for its Page 24 range, and Au Baron, famous for its Cuvée des Jonquilles, this beer showcases the best of northern French brewing expertise.
In the glass, it reveals a bright blonde colour, clear and luminous, topped with a fine, fluffy white head. The aromatic bouquet is generous and complex, with intense cereal notes typical of farmhouse ales, complemented by hints of breadcrumbs and freshly baked bread. Yeast-driven aromas bring subtle spices such as clove and white pepper.
On the palate, the attack is lively and sparkling, reminiscent of a dry white wine, with a slight tartness evoking white fruits like pear. More powerful than traditional Saison, its round body supports warm notes of white bread and alcohol. The finish reveals a refined hop bitterness with vegetal and herbaceous nuances that linger pleasantly.
Food Pairing
This dry craft beer with moderate bitterness and aromatic complexity pairs perfectly with pressed and cooked cheeses such as Comté. Enjoy it between 8 and 10°C in a tulip glass to fully release its aromas and enhance the tasting experience.
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