Historically, the saison brewing season was during the cooler months of the year, mainly to avoid spoilage and contamination by microorganisms that thrive in warmer temperatures. The fermentation process would take place in cellars or other cool areas in the farmhouse, and the finished beer would be stored until the warmer summer months, when farmworkers needed a refreshing and nourishing beverage to drink. Today, saisons can be brewed year-round in controlled environments, but the tradition of enjoying this style of beer during the warmer months still persists.