Originally Posted by billingsbrew
I have my first Trappist yeast brew ready for the secondary tomarrow morning. My temps started out 82 degrees overnight (pitched @70) took temps down to 74 and slowly, in two weeks, took it up tp 84. Much warmer temps than I've ever tried. It is a saison and I will see how the esters developed. Let us know how what yours was like after bottle conditioning!
I think you are confusing "Trappist" with "Belgian." Trappist beers are produced by a small number of very small monasteries in Belgium, the Netherlands, and Germany, and cover a range of styles. The trappists belong to a small offshoot of the Cistercians, and are a cloistered, contemplative monastic group.
Not all Trappist abbeys produce beer- there are only eight recognized ones. Other non-Trappist abbeys produce beer, and we generally just call those beers Abbey ales because Trappist doesn't really apply.
Since we're typically not monks, we don't live in abbeys or follow Trappist guidelines for our lives, nothing we make is "technically" a Trappist beer. We can make some darn good approximations, though, using their yeasts, ingredients, and techniques though. Trappist-style or Abbey ale would be more "accurate."
Saison is a Belgian style, but not one generally produced by the Trappists. It's a summertime beer fermented hot, traditionally given to farmworkers out in the sun. Originally a low-gravity table beer, it would have been the typical sanitary alternative to water, but examples nowadays tend to be stronger.
There you have it: a primer on Trappists, Abbey Ales, and Saison. Enjoy THAT wall of text!