What are the defining characteristics of a Saison? What should I expect when I drink one? I'll be the first to admit that I have, at best, the palate of a highly experienced amateur. I can tell an IPA from a Stout from a Doppelbock primarily on the common visual, olfactory, and above all else tastes that are found throughout any example of each style. However, while I've had many delightful 'Saisons' in my time as a drinker of beer, I've never been able to get a straight answer about what characteristics define the style. The best I've ever been able to get is vague handwavey historical notions about the beers role as a 'refreshing summer ale'.

Which is... somewhat unsatisfying to someone who would hope that the term might actually mean something. So, does it? If so, what? If I pick up a Saison from a brewery I've never heard of, what characteristics should I expect it to exhibit that earn it the name?
Well, Saison is quite a broad category simply because it comes from a broad definition. 

The original term comes from regular strength light ales ca. 3.5% abv) brewed during the Autumn in Belgium, and stored for drinking in the summer by farm workers. (Hence the pseudonym "farmhouse ale".) 

As wikipedia states:


  Historically, saisons did not share identifiable characteristics to
  pin them down as a style, but rather were a group of refreshing summer
  ales made by farmers.


In modern times, the category has been interpreted to mean:


a light to golden ale
use the Dupont yeast, which gives particular esters and pepper characteristics (hence they have a "Belgian" character)
around 7% abv
fruity, spicy (some examples add fruit, such as apple juice.)
highly carbonated


This might seem quite vague, but the combination of yeast, light malt, strength and carbonation lead to a fairly unique and identifiable beer.