Saisons were most commonly brewed in Wallonia, southern Belgium in the province of Hainaut. These ales were brewed at the beginning of winter and stored until summer. If a farm did not have the means to brew their own beer, they would usually buy a few casks from a neighboring brewer or farm. Then they fermented and conditioned the beer at their own cellar. Up until the first World War, Saisons were fermented in unpitched wooden barrels. There are records of breweries who only used spontaneous fermentation and aged the beer from 1 to 2 years in wood barrels. Originally, saisons were served for farm workers during the summer harvest. Every worker (called saisonnier) could have up to 4 liters (a gallon) of beer every day.