Grisette: The Worker’s Refreshment

While Saison was brewed for the farmhands (saisonniers) in the fields of Wallonia, Grisette was brewed for the miners in the Hainaut province. Legend says the name “Grisette” (Little Grey) comes from the grey stone dust that coated the women who served the beer, or perhaps the grey color of the stone itself. It is a subset of the farmhouse family: lower alcohol, higher wheat content, and incredibly quenching.

1. Grisette vs. Saison

Feature	Saison	Grisette
Origin	Farm / Fields	Industrial / Mines
Grain	Barley / Spelt	Barley / Wheat (High %)
ABV	5.0% – 7.0%	3.0% – 4.5%
Shape	Round, rustic	Lean, clean, crisp

2. Ingredients

The Malt: Wheat Forward

Base: Pilsner Malt.
Wheat: Up to 30-40% malted wheat. This gives a doughy flavor and a fluffy head, despite the low gravity.
Oats: Sometimes added for silkiness.

The Yeast: Clean Farmhouse

Strain: You want a Saison strain that attenuates well but isn’t overly phenolic.
Choices: Wyeast 3711 (French Saison) is excellent because it creates a silky mouthfeel (glycerol) which helps a light beer feel bigger. WLP565 (Dupont) can be used for more spice.
Mixed Ferm?: Historically, probably. Modern versions are often clean, but a touch of Brettanomyces is welcome.

The Hops

Noble: Saaz or Styrian Goldings.
Bitterness: Moderate (20-25 IBU). It needs to be dry.

3. Recipe: “Canary in a Coal Mine”

Batch Size: 5 Gallons (19 Liters)
OG: 1.038
FG: 1.002
ABV: 4.7%
IBU: 25
SRM: 3

Grain Bill

2.3 kg (5 lbs) Belgian Pilsner Malt
1.4 kg (3 lbs) Wheat Malt
0.23 kg (0.5 lb) Flaked Oats

Hops

30g (1 oz) Styrian Goldings (4% AA) @ 60 min
30g (1 oz) Saaz (3% AA) @ 5 min

Yeast

Wyeast 3711 French Saison

Instructions

Mash: 65°C (149°F).
Boil: 60 minutes.
Ferment: 22°C (72°F). 3711 works fast. It will be done in 3 days.
Carbonation: High (3.0 volumes). It should sparkle.

Conclusion

Grisette is the ultimate session beer. It has flavor, history, and refreshment, without the high alcohol of a modern IPA.