Saisons were traditionally farmhouse ales in Belgium and France. This style was developed as a beverage to go with lunch in the fields, and was originally a fairly low ABV choice.

Since, alcohol levels have crept up, and this one is no exception.

Dry and effervescent, there is a hint of black pepper, thrown off by the Belgian yeast strain that we used.

A Saison really can be viewed as a go-to beer, due to its versatility when paired with a wide variety of foods.

So what’s with the name? Cebus is the genus of which capuchin monkeys are a part of. It’s also our city’s contraction, as in CBus. Cheesy yes, but cheese and Saison go well together.

We’re not farmers, so instead we’ll drink this one when we want to monkey around in CBus.

Cebus Saison

Style Guidelines: Belgian Saison

Rotation Schedule: Not yet established

Food Pairings: Spicy Asian and Middle-Eastern cusine; smoked or grilled red meats; French provincial; smoked or roast chicken; mesclun greens and arugula; funky fromage; cured and confited meats


Body: medium

Color: golden haze

Grain: Belgian pilsner; American two row

Bittering Hops: American Cascade and Tettanang

Finishing Hops: American Cascade and Tettanang

Original Gravity: 1.065

IBUs (estimate): 17

Alcohol By Volume: 7.0%

First Tapped: June 20, 2015