Saison is probably my favorite style of beer. It is an old style from Belgium and it is interesting (and fortunate) that it is a style that is becoming more popular here in America. What do I appreciate about Saison? It is the dryness, the esters and lively carbonation that get me excited about Saison, but any hint of terroir is a big bonus. The saisons I brew tend to lack terroir (I brew in a condo, not a farmhouse) but U work hard to achieve that dryness. I don't do a full mash, but a partial mash, but keeping the mash at a lower temperature makes the wort more fermentable. I've found that a full extract Saison won't get that dry,, so I always try and mash at least a couple pounds of Belgian Pils malt with some pilsner extract when brewing my Saison.
Sadly, I haven't brewed any Saison yet this year as my burner has been a little flaky. I'm working up the courage though as I have a new yeast to try -- Belle Saison dry yeast. Meanwhile, I sipping on my stash of Saison from previous years as well as earlier this year. This would include my Saison D'Automne, which was pretty much an Oktoberfest recipe I fermented with a Saison yeast. It turned out OK -- plenty dry despite using some more dextrinous malts -- but it has an odd aftertaste. It opens up after some time in the glass and is still quite drinkable, although it is a bit boozy. Not sure that I'll replicate the recipe.