Coriander Saison Recipe

Brew this vibrant saison, perfect for the spring time, with a flavorful assortment of spices and herbs, sure to please anyone’s palate.

| July 2019


The saison is the beer of leftovers – throw in anything you can find in the larder. The base is a pale Belgian beer, normally flavoured with coriander (cilantro), chilli, raspberry or other herbs, berries and fruits. This recipe provides a drinkable beer a high degree of guzzlability. It is refreshing, with a hint of pepper and an aroma of coriander.


Style: Saison
Bitterness: Very low
Goes with: When you need something refreshing
Alcohol content: 5.5%



  • 200 ml (7 fl oz/scant 1 cup) wheat malt
  • 200 ml (7 fl oz/scant 1 cup) CaraAmber
  • 500 g (1 lb 2 oz) spraymalt


  • 4 tablespoons Citra


  • 1/2 packet of Lallemand Belle Saison


  • 1 bunch of coriander (cilantro), rinsed and chopped


  • 100 ml (3-1/2fl oz/scant 1/2 cup) water
  • 2 tablespoons caster (superfine) sugar

Day 1 – Mash, separate and boil

Heat 1.7 litres (4 pints) of water to 68ºC (154ºF). Stir in the wheat malt and CaraAmber. Take the saucepan off the heat, put the lid on and leave to stand for about 15 minutes. Separate out the malt (see Basic Method).

Add cold water to bring the total volume of liquid in the pan to 4.5 litres (10 pints). Set over the highest heat and add the spraymalt. Stir until all the lumps are gone. Boil for 25 minutes, then carefully stir in the hops. Continue to boil for a further 5 minutes, then leave to cool in the saucepan.

Once the wort has cooled to 20ºC (68ºF), transfer it to the fermentation vessel using a disinfected strainer and funnel. Add the yeast to the vessel and shake. Attach the fermentation lock to the silicone stopper, fill the airlock and push the stopper into the vessel. The yeast temperature should be 18–30ºC (64–86ºF). This beer benefits from being fermented warm to increase the pepperiness. One tip is to position the fermentation vessel near to a radiator (but it mustn’t get warmer than 30ºC/86ºF).



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