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edits
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Started uploading brief history, still WIP
==History==
(In progress)
Trevor Rogers is formerly of Pelican Brewery <ref>[http://www.newschoolbeer.com/2013/03/de-garde-brewing-opening-soon-with-a-wildbarrel-agedfarmhouse-focus.html De Garde Brewing Opening Soon With a Wild/Barrel-Aged/Farmhouse Focus. Retrieved 2/25/2018.]</ref> but boasts an original affection for wine - even working several wine industry jobs and at one point planning a career in wine <ref>[https://www.talkbeer.com/community/threads/de-garde-brewing.5908/page-2#post-158205 Talk Beer - AMA De Garde Brewing. Retrieved 2/25/2018]</ref>. He credits Brouwerij Rodenbach for opening his eyes to [[Mixed Fermentation|mixed fermentation beers]] <ref>[www.craftcommander.com/10-questions/2015/7/9/trevor-rogers-de-garde-brewing Trevor Rogers of de Garde Brewing. Retrieved 1/28/2017.]</ref>, 3 Fonteinen, Cantillon, and Tilquin as the catalysts to encourage his exploration of spontaneously fermented beer <ref>[https://www.talkbeer.com/community/threads/de-garde-brewing.5908/#post-157048 Talk Beer - AMA De Garde Brewing. Retrieved 2/25/2018.]</ref><ref>[http://www.bierversuche.ch/blog/2016/05/interview-with-trevor-rogers-of-de-garde-brewing/ Interview with Trevor Rogers of De Garde Brewing. Retrieved 2/25/2018]</ref><ref>[www.craftcommander.com/10-questions/2015/7/9/trevor-rogers-de-garde-brewing Trevor Rogers of de Garde Brewing. Retrieved 2/25/2018.]</ref>, and Upright Brewery and Block 15 Brewing for introducing wild beers to consumers in Oregon <ref>[http://www.oregonbeergrowler.com/blog/de-garde-goes-wild-in-tillamook de Garde Goes Wild in Tillamook. Retrieved 2/25/2018.]</ref>.
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 in various towns along the Oregon Coast <ref>[http://craftbeertemple.com/videoblog/2015/05/on-location-at-de-garde-brewing/ The Beer Temple Episode #264: On Location at De Garde Brewing]</ref>, originally considered for its consistent year-round temperature and climate <ref>[http://www.bierversuche.ch/blog/2016/05/interview-with-trevor-rogers-of-de-garde-brewing/ Interview with Trevor Rogers of De Garde Brewing]</ref>. 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. Rogers noticed a distinct sensory difference in spontaneously fermented trial beers in as few as 10 miles apart <ref>[http://craftbeertemple.com/videoblog/2015/05/on-location-at-de-garde-brewing/ The Beer Temple Episode #264: On Location at De Garde Brewing]</ref>. This trial batch method allowed Rogers to refine his list of prospective locations and repeat batches to qualify consistency <ref>[http://www.bierversuche.ch/blog/2016/05/interview-with-trevor-rogers-of-de-garde-brewing/ Interview with Trevor Rogers of De Garde Brewing. Retrieved 2/25/2018]</ref>. Ultimately, Tillamook was selected for its desirable microflora character and shorter fermentation timeline <ref>[https://beerandbrewing.com/breakout-brewer-de-garde-brewing/ Breakout Brewer: de Garde Brewing. Retrieved 2/25/2018.</ref>.
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 <ref>[http://www.newschoolbeer.com/2013/03/de-garde-brewing-opening-soon-with-a-wildbarrel-agedfarmhouse-focus.html De Garde Brewing Opening Soon With a Wild/Barrel-Aged/Farmhouse Focus. Retrieved 2/25/2018.]</ref>, 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. By 2015, the Bu Weisse beers represented 15-20% of total production, quickly becoming de Garde's flagship beer <ref>[http://craftbeertemple.com/videoblog/2015/05/on-location-at-de-garde-brewing/ The Beer Temple Episode #264: On Location at De Garde Brewing]</ref>.
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 <ref>[http://www.thebrewingnetwork.com/the-sour-hour-episode-21/ The Sour Hour Episode 21.]</ref>.
As the brewery matures, production and sales should converge to approximately 1,300 - 1,400 bbls per year <ref>[http://www.thebrewingnetwork.com/the-sour-hour-episode-21/ The Sour Hour Episode 21.]</ref>
The name de Garde is inspired from the concept of beers destined for keeping, holding, and cellaring – a reference to the breweries who have inspired Rogers in both process and product. De Garde purposefully brews beers that will evolve over time, giving credence to both inspiration and reality <ref>[http://craftbeertemple.com/videoblog/2015/05/on-location-at-de-garde-brewing/ The Beer Temple Episode #264: On Location at De Garde Brewing]</ref>.
==Brewing Methods==