Yeah I knew they weren't a new style but I was wondering if that is what all the beer people are gravitating towards. Sort of like how IPA took off a few years ago. I went to a local bar known to have a ton of crafts last weekend and I saw saison after saison on the menu. Possibly even more than IPA. But that may just be a product of them being a good summer beer.No it is a very old Belgian/French style. But yeah, it is a style that seems to be taking off. Anything labeled "Farmhouse" is also usually a saison as well. The style was originally brewed for farm workers in those regions.
When an ale is fermented too warm the yeast will put out a lot of esters which add a lot of fruity flavors (I think they are usually closer to rotten fruit) to a beer that are generally undesirable. Saison yeast strains, however, have been specifically cultivated over generations to produce delicious tasting esters along with some other characteristics. So basically what IPA's are to hop flavors, saisons are to yeast-driven flavors.
I think the style is doing well as an IPA alternative because they are still big flavor character beers but are lighter-bodied than your typical malty beer making them more drinkable year round.