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Where To Buy De Garde Beer


de Garde Brewing is a brewery based in Tillamook, Oregon. de Garde is one of very few breweries in the United States to use all spontaneous fermentation, in which beer in a coolship takes in wild yeasts from the air;[1] the beer is then aged, sometimes with fruit added, in foeders.[2] In 2016, they won the fifth best brewery in the world award from RateBeer, and were named the best brewer in Oregon.[3]




where to buy de garde beer


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The essence of the style is a velvety refinement that comes from soft, full malts. Hauts-de-France is one of the few regions of the world where all the necessary ingredients are grown locally, and there are local malthouses, too. Yet it is process more than ingredients that seems to make these beers what they are.


Their tasting room offers a rotating list of the different types of draft beer they produce for sampling. They have several dozen varieties of wild beers including Berliner Weisses (with a variety of fruit additions), and Saisons of the ale variety.


This family of beers employs traditional beer yeasts in non-traditional fermentation environments. For example, a cream ale is fermented using lager yeast, but at a temperature ranges that is typically used with ale yeast. While historically this practice may have been found out of necessity, these styles have remained popular due to the unique and desirable results.


Ivy is a beer brewed with 100% regionally grown pale malted barley. It spent two years in neutral wine punches. There was a blend selected from the barrels that are funky, but not too funky. The taste is tart, but not too sour. A complex beer, but still hedonistic. In the cauldron were both three and four-year-old whole leaf hops, but also granulated hops from the last harvest. Both were grown in Oregon. This is the simplest of the de Garde brewery recipes, yet one of the most complex. One malt, one hop and magic made in one bottle.


Brewery de Garde is located on the Oregon Coast. Their craft takes full advantage of historical traditions and local experimentation with locally produced ingredients. De Garde is famous for its wild beers, whose maturation is carefully attended to throughout a lagering period of 6 months to as much as 5 years. No lab-cultured yeast is ever added to ferment beer - all the necessary yeast and microflora populate the spirits in a completely natural way, spontaneously creating unique blends.


This celebration will highlight the terroir of where de Garde brews its beers as well as other local artists. This includes local restaurants and musicians all performing about 10 miles north of Tillamook in the sleepy coastal town of Garibaldi.


Ten years ago, the now husband and wife duo, Trevor and Linsey Rogers founded de Garde Brewing near the Oregon Coast in the coastal town of Tillamook. It is there where they produce their spontaneously fermented beer that has been proven to be a hit with hardcore beer geeks from around the globe.


D.J. is a Portland, Oregon based writer that spent his formative years in the Midwest. With over 25 years under his belt of drinking beer at festivals across America and the world, he has developed a strong appreciation and understanding of craft beer and the industry that surrounds it. He can be found in any of the great breweries or beer bars that make Portland the best beer city in the world. His writing can also be found in the archives of Northwest Brewing News and can be followed on Twitter and Instagram at @hopapalooza.


Color can range from golden through coppery red and into a rich deep brown with three distinctly named variations covering the width of this spectrum; Blonde, Amber (ambrèe), or Brown (brune). The color of the head will range from brilliant white into an off-white or light tan depending on the color of the beer under it. Head will be well formed, with moderate persistence. It is often unfiltered, so clarity can range from brilliant to hazy.


For best presentation and greatest appreciation, a bière de garde should be served at around 48-50F in a tulip or oversized wine glass. They are best stored at cellar temperatures away from light and enjoyed within 6 to 12 months.


In 2012, Linsey and Trevor Rogers founded de Garde Brewing in Tillamook, Oregon. De Garde is often considered the first exclusive spontaneously fermented beer producer in the United States, despite initial intentions to also produce conventional beers [1]. Due to the positive progression of their first spontaneous beer batch, the Rogers decided to solely focus on spontaneous fermentation because it is a "representation of [their] heart and soul" [2] (11 min in).


The first de Garde beers were released to the public in 2013 [3]. Notable releases include Bu Weisse, a Berliner Weisse-inspired low-alcohol beer (often fruited), Saison Premiere, a saison-inspired blend (often fruited), and The Broken Truck, a gueuze-inspired blend of one-, two-, and three-year-old beers. Roughly 90-95% of de Garde's beers are sold directly out of the tasting room [1][2] (9 min in).


Trevor Rogers is a former assistant manager of Pelican Brewery [6] but boasts an original affection for wine - even working several wine industry jobs and at one point planning a career in wine [7] (page 2 post #22). He credits Brouwerij Rodenbach for opening his eyes to mixed fermentation beers [8], 3 Fonteinen, Cantillon, and Tilquin as the catalysts to encourage his exploration of spontaneously fermented beer [7] (page 1 post #4) [3][8], and Upright Brewery and Block 15 Brewing for introducing wild beers to consumers in Oregon [9].


Before selecting a physical home for the brewery, Rogers wanted to qualify potential locations for spontaneous fermentation character. He exposed sterile wort to ambient microflora along more than 100 miles of the Oregon Coast (from Newport to Astoria) [2] (5 min in) [1], originally targeted for its consistent year-round temperature and climate [3]. Using a grist of pilsner and wheat, Rogers brewed 15-gallon trial batches on a MoreBeer! Tippy-Dump BrewSculpture. The wort was chilled and split into food grade buckets, standardized to 1-gallon volumes for consistency. The buckets were brought to prospective locations and left uncovered overnight, emulating the function of a coolship. Once retrieved, the beer was allowed to ferment for approximately 12 months before undergoing sensory assessment to understand the unique representation of ambient microflora from that area [2] (5 min in). Rogers noticed a distinct sensory difference in spontaneously fermented trial beers in as few as 10 miles apart [2] (4 min in). This trial batch method allowed Rogers to refine his list of prospective locations and repeat batches to qualify consistency [3]. Ultimately, Tillamook was selected for its desirable microflora character and shorter fermentation timeline [10].


De Garde initiated brewing operations in 2012 in downtown Tillamook using a 7 bbl brewing system. Their initial focus was to brew a wide variety of clean beers and spontaneously fermented beers [6], however the early success of initial spontaneous batches encouraged the shift to a singular focus. Rogers specifically credits the first batch of Bu Weisse, brewed on a whim to determine brewhouse efficiency and specifications, for reinforcing his desire to pursue spontaneous fermentation exclusively [1][2] (2 min in). By 2015, the Bu Weisse beers represented 15-20% of total production, quickly becoming de Garde's flagship beer [2] (2 min in). In 2014, they closed the 2nd St. location and moved to a new 3,000 sq ft facility four miles south, next to the Tillamook Air Museum [11]. They expanded to a new 10 bbl system, which can squeeze out up to 15 bbl of wort due to the modest gravity and alcohol content of many of the beers [2] (26 min in). The expansion also included a 14 bbl coolship fabricated by Practical Fusion of Hillsboro, Oregon [7] (page 22 post #421). In 2017, after more than two years of renovations, de Garde returned to downtown Tillamook with the opening of their new tasting room and brewery. Their existing 10 bbl brewhouse was moved to this new location which promises to hold more than 2,000 oak vessels, including dozens of [Foeder foeders] [12]. With the expansion, they intend to shift from using small format oak vessels (60 gal) in favor of large format ones (130-550 gal) in an effort to increase efficiency and limit oxidation [13].


Today, de Garde is motivated to be as close to an authentic lambic brewery outside of Belgium. They rely strictly on ambient microflora to create a local manifestation of spontaneously fermented beer [14] (23 min in). As the brewery matures, production and sales should converge to approximately 1,300-1,400 bbls per year [15] (7 min in).


90-95% of of the grist used in de Garde's beer is Northwest grown and/or malted [15] (33 min in) and only some recipes use raw grain, such as unmalted wheat in Saison Premiere [2] (22 min in). Oats are sometimes used to reduce dryness [3].


De Garde prefers three or four-year-old aged Cascade or Willamette hops for most of its recipes. Rogers is not particularly fond of the cheesy character of aged hops, instead preferring a wild, earthy, and herbal character [14] (31 min in). In his experience, aged hops can also contribute noticeable tannins, particularly in more aggressively hopped beers [14] (52 min in). Beers are hopped at 1.5-3.0 lb/bbl (0.8-1.5 oz/gal), with the latter representing the rate used in lambic-inspired beers [14] (31 min in). Brewers have progressively increased the hopping rate over the years to prevent beers from becoming too acidic [14] (30 min in). Bales of aged hops are lab-tested for de Garde to ensure they are not too aggressive or mild [3]. Occasionally, non-aged hops are used at the end of the boil, in the whirlpool, or dry hop for fresh hop character. This is common in some saison-inspired recipes [14] (31 min in), such as Azacca in Saison Troisieme, designed to marry the fruity yeast esters with fruity hop flavors [2] (22 min in). In Spears, de Garde used a total of 5.0 lb/bbl (2.6 oz/gal) of hops [7] (page 4 post #80). 041b061a72


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