Top 14

The Top 14 (French pronunciation: ​[tɔp katɔʀz]) is a rugby union club competition that is played in France created in 1892. The Top 14 is at the top of the national league system operated by the French National Rugby League, also known by its French initialism of LNR. There is promotion and relegation between the Top 14 and the next level down, the Rugby Pro D2. The fourteen best rugby teams in France participate in the competition, hence the name Top 14. The competition was previously known as the Top 16.

The first ever final took place in 1892, between two Paris-based sides, Stade Français and Racing Club, with the latter becoming the inaugural champions. The competition has been held on an annual basis since, except from 1915 to 1919—because of World War I—and from 1940 to 1942—because of World War II. Toulouse is the most successful club in the competition with 19 titles.

History

Early years

The first competition was held in 1892, as a one-off championship game between the Racing Club de France and Stade Français. The Racing Club defeated Stade Français four points to three to win the first ever title, though the stadistes got their revenge the following year in a repeat of the final. The match official for that first final was Pierre de Coubertin. Stade Français would go onto win a number of titles thereafter. The 1897 and 1898 series were awarded on a points system after a round-robin. Although the competition was called the French championship, entry was confined to Parisian clubs. The 1899 season was the first to include clubs from outside of Paris, and led to Stade Bordelais (from Bordeaux) winning the final that season, which was also played outside of Paris, in Le Bouscat (a suburb of the city of Bordeaux).

Saison

Saison (French, "season," French pronunciation: ​[sɛ.zɔ̃]) is a pale ale that is generally around 7% abv, highly carbonated, fruity, spicy, and often bottle conditioned.

History

As a beer style, saison began as a pale ale brewed in the cooler, less active months in farmhouses in Wallonia, the French-speaking region of Belgium, and stored for drinking in the summer months. These farmhouse beers would have been of a lower abv than modern saisons—around 3 to 3.5% abv on average, rising in the early 20th century to between 4.5 and 6.5% abv. They were served to farm workers who were entitled to up to five litres each workday. Brewing outside the summer months was common for all brewers before the discovery of refrigeration, due to the likelihood of the beer spoiling while fermenting in the summer, the height of airborne bacteria activity. Farmers possibly also brewed during the cooler months to provide work for their permanent staff during the quieter period. After brewing, the beer was stored until the summer when the main consumers would be seasonal workers ("saisonniers").

TOP

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