Saison Dupont Cuvée Dry Hopping

Tasting Notes

The aroma leads with floral and herbal hop character layered over the house's signature spicy, peppery yeast notes — a combination that gives this variant a more aromatic, almost perfumed quality compared to the standard Dupont saison. On the palate, expect earthy and citrusy hop presence alongside the classic dry, biscuity malt base and that characteristic fruity-spicy yeast bite. The body is medium-light with lively carbonation that carries the flavors forward. The finish is notably dry and long, with lingering hop bitterness and a touch of barnyard funk that fades cleanly.

About the Brewery

Brasserie Dupont is a working farm brewery located in Tourpes, in the Hainaut province of southern Belgium, operating since the early 20th century. It is widely regarded as one of the definitive producers of the saison style — its flagship Saison Dupont is frequently cited as the benchmark against which other farmhouse ales are measured. The brewery remains family-owned and produces a relatively focused lineup, with most beers built around the same distinctive house yeast culture that defines their character.

Food Pairings

Grilled chicken with herbs is a natural match because the beer's dry hop aromatics and spicy yeast echo the savory herb notes without overwhelming lean poultry. A simple moules-frites pairing works well because the carbonation and dryness cut through the briny richness of the mussels. Aged goat cheese brings out the earthy, funky qualities in the beer while the acidity of the cheese keeps the pairing balanced. Roasted root vegetables — carrots, parsnips, turnips — complement the biscuity malt and herbal hop character with their natural sweetness. A lightly dressed frisée salad with lardons mirrors the rustic, farmhouse sensibility of the beer while the bitter greens align with the dry finish.

Style Guide

Saison is a Belgian farmhouse ale style historically brewed in the French-speaking Wallonia region, originally produced in winter for consumption by seasonal farm workers during summer. It is defined by a complex, yeast-driven flavor profile featuring fruity esters, spicy phenols — particularly pepper and clove — and a characteristically dry finish; ABV typically ranges from around 5% to 8%. What separates saison from other Belgian ales like witbier or tripel is that dryness and rusticity: less sweetness, more funk, and a minerally or earthy depth that comes largely from the yeast strain. The style has no single rigid recipe, which historically gave individual breweries significant latitude, and that looseness remains part of what defines it.