Changes

In 2012, Linsey and Trevor Rogers founded '''de Garde Brewing''' in Tillamook, Oregon. De Garde is often considered the first exclusive [[Spontaneous_Fermentation|spontaneously fermented beer]] producer in the United States, despite initial intentions to also produce conventional beers<ref name="wweek">[http://www.wweek.com/outdoors/2016/05/27/tillamooks-de-garde-might-be-the-worlds-quirkiest-brewery/ Tillamook's De Garde Might Be the World's Quirkiest Brewery. Retrieved 3/5/2018]</ref>. Due to the positive progression of their first three spontaneously fermented batchesspontaneous beer batch, the Rogers decided to solely focus on spontaneously fermented beer spontaneous fermentation because it was is a "representation of [their] heart and soul" <ref name="craftbeertemple">[http://craftbeertemple.com/videoblog/2015/05/on-location-at-de-garde-brewing/ The Beer Temple Episode #264: On Location at De Garde Brewing]</ref> (~11 min in). Their  The first spontaneously fermented de Garde beers were released to the public in 2013 <ref name="bierversuche">[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>. Notable releases include Bu Weisse, a [[Berliner_Weissbier | Berliner Weisse]]-inspired low-alcohol beer (often fruited), Saison Premiere, a [[Saison | saison]]-inspired blend (often fruited), and The Broken Truck, a [[Gueuze | 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 <ref name="wweek"></ref><ref name="craftbeertemple"></ref> (~9 min in). In 2016, de Garde was named fifth best brewery in the world <ref>[https://www.ratebeer.com/ratebeerbest/BestBrewers-World2016.asp RateBeer Top Brewers In The World For the Year 2015]></ref> and top brewery in Oregon by RateBeer <ref>[https://www.ratebeer.com/ratebeerbest/BestBeers-State2016.asp 2016 RateBeer Top Beers, Brewers, New Brewers By Subregion. Retrieved 3/5/2018.]></ref>.

Trevor Rogers is a former assistant manager of Pelican Brewery <ref name="newschoolbeer">[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 | wine]] - even working several wine industry jobs and at one point planning a career in wine <ref name="talkbeer">[https://www.talkbeer.com/community/threads/de-garde-brewing.5908/ Talk Beer- AMA De Garde Brewing. Retrieved 2/25/2018.]</ref> (page 2 post #22). He credits Brouwerij Rodenbach for opening his eyes to [[Mixed Fermentation|mixed fermentation beers]] <ref name="craftcommander">[http://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 | 3 Fonteinen]], [[Cantillon]], and Tilquin as the catalysts to encourage his exploration of spontaneously fermented beer <ref name="talkbeer"></ref> (page 1 post #4) <ref name="bierversuche"></ref><ref name="craftcommander"></ref>, and Upright Brewery and Block 15 Brewing for introducing wild beers to consumers in Oregon <ref name="oregonbeer">[https://web.archive.org/web/20160328182620/https://www.oregonbeergrowler.com/blog/de-garde-goes-wild-in-tillamook "de Garde Goes Wild in Tillamook". Gail Oberst. Beer Growler blog. 1/31/2014. Retrieved from Web Archive (03/28/2016 archive) on 08/28/2018.]</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 along more than 100 miles of the Oregon Coast (from Newport to Astoria) <ref name="craftbeertemple"></ref> (~5 min in) <ref name="wweek"></ref>, originally targeted for its consistent year-round temperature and climate <ref name="bierversuche"></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 | 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 <ref name="craftbeertemple"></ref> (~5 min in). Rogers noticed a distinct sensory difference in spontaneously fermented trial beers in as few as 10 miles apart <ref name="craftbeertemple"></ref> (~4 min in). This trial batch method allowed Rogers to refine his list of prospective locations and repeat batches to qualify consistency <ref name="bierversuche"></ref>. Ultimately, Tillamook was selected for its desirable microflora character and shorter [[Spontaneous_Fermentation#Microbial_Succession_During_Fermentation | fermentation timeline]] <ref name="beerandbrewing">[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 name="newschoolbeer"></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 <ref name="wweek"></ref><ref name="craftbeertemple"></ref> (~2 min in). By 2015, the Bu Weisse beers represented 15-20% of total production, quickly becoming de Garde's flagship beer <ref name="craftbeertemple"></ref> (~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 <ref name="bendsource">[https://www.bendsource.com/bend/the-wild-wizards-at-de-garde/Content?oid=2426667 The Wild Wizards At De Garde. Retrieved 3/5/2018.]</ref>. 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 <ref name="craftbeertemple"></ref> (~26 min in). The expansion also included a 14 bbl coolship fabricated by Practical Fusion of Hillsboro, Oregon <ref name="talkbeer"></ref> (page 22 post #421). In progress2017, 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] <ref>[http://www.newschoolbeer.com/2017/12/inside-look-de-garde-brewings-new-tasting-room-brewery.html An Inside Look at De Garde Brewing’s New Tasting Room & Brewery. Retrieved 3/4/2018.]</ref>. 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 <ref>[https://www.portlandmercury.com/lush-life/2017/11/08/19453175/inside-de-garde-brewings-expansion Inside de Garde Brewing’s Expansion. Retrieved 3/4/2018.]</ref>.

Trevor Rogers is formerly of Pelican Brewery <ref name="newschoolbeer">[http://www.newschoolbeer.com/2013/03/Today, 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 is motivated to be as close to 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 authentic [[Mixed FermentationLambic |mixed fermentation beerslambic]] brewery outside of Belgium. They rely strictly on ambient microflora to create a local manifestation of spontaneously fermented beer <ref name="craftcommanderthesourhour1">[http://www.craftcommanderthebrewingnetwork.com/10the-questions/2015/7/9/trevorsour-rogershour-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/#postThe Sour Hour Episode 20 -157048 Talk Beer - AMA De Garde Brewing. Retrieved 2/25/2018.]</ref><ref name="bierversuche"></ref><ref name="craftcommander"></ref>(~23 min in). As the brewery matures, production and Upright Brewery and Block 15 Brewing for introducing wild beers sales should converge to consumers in Oregon approximately 1,300-1,400 bbls per year <ref name="oregonbeerthesourhour2">[http://www.oregonbeergrowlerthebrewingnetwork.com/blog/dethe-gardesour-goeshour-wildepisode-in21/ The Sour Hour Episode 21 -tillamook de De Garde Goes Wild in Tillamook. Retrieved 2/25/2018Brewing.]</ref>(~7 min in).

Before selecting a physical home for The name de Garde is inspired from 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 name="craftbeertemple"></ref>, originally considered concept of beers destined for its consistent year-round temperature and climate <ref name="bierversuche"></ref>. Using a grist of pilsner and wheatkeeping, Rogers brewed 15-gallon trial batches on a MoreBeer! Tippy-Dump BrewSculpture. The wort was chilled and split into food grade bucketsholding, standardized to 1-gallon volumes for consistency. The buckets were brought to prospective locations and left uncovered overnight, emulating the function of cellaring – a coolship. Once retrieved, the beer was allowed to ferment for approximately 12 months before undergoing sensory assessment reference to understand the unique representation of ambient microflora from that area. breweries who have inspired Rogers noticed a distinct sensory difference in spontaneously fermented trial both process and product. De Garde purposefully brews beers in as few as 10 miles apart <ref name="craftbeertemple"></ref>. This trial batch method allowed Rogers that will evolve over time, giving credence to refine his list of prospective locations both inspiration and repeat batches to qualify consistency reality <ref name="bierversuchecraftbeertemple"></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>(~19 min in).

==Brewing Methods==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 brews spontaneously fermented beers <ref name="newschoolbeer"></ref>, however the early success of initial spontaneous batches encouraged the shift year-round due to a singular focus. Rogers specifically credits the first batch of Bu Weissesteady, brewed on a whim to determine brewhouse efficiency and specificationscool, 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 wet climate in Tillamook <ref name="craftbeertempleoregonbeer"></ref>.

Today, 90-95% of of the grist used in de Garde 's beer 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 Northwest grown and/or malted <ref name="thesourhour1thesourhour2">[http://www.thebrewingnetwork.com/the-sour-hour-de-garde-brewing/</ The Sour Hour Episode 20.ref> (~33 min in) and only some recipes use [[Grain | raw grain]], such as unmalted wheat in Saison Premiere <ref name="craftbeertemple"></ref>(~22 min in). As the brewery matures, production and sales should converge Oats are sometimes used to approximately 1,300 - 1,400 bbls per year reduce dryness <ref name="thesourhour2bierversuche">[http://www.thebrewingnetwork.com/the-sour-hour-episode-21/</ The Sour Hour Episode 21.]</ref>.

The name de De Garde prefers three or four-year-old aged Cascade or Willamette [[Hops | hops]] for most of its recipes. Rogers is inspired from not particularly fond of the concept cheesy character of beers destined for keepingaged hops, instead preferring a wild, holdingearthy, and cellaring – a reference to herbal character <ref name="thesourhour1"></ref> (~31 min in). In his experience, aged hops can also contribute noticeable tannins, particularly in more aggressively hopped beers <ref name="thesourhour1"></ref> (~52 min in). Beers are hopped at 1.5-3.0 lb/bbl (0.8-1.5 oz/gal), with the latter representing the breweries who rate used in lambic-inspired beers <ref name="thesourhour1"></ref> (~31 min in). Brewers have inspired Rogers progressively increased the hopping rate over the years to prevent beers from becoming too acidic <ref name="thesourhour1"></ref> (~30 min in both process and product). De Bales of aged hops are lab-tested for de Garde purposefully brews beers that will evolve over timeto ensure they are not too aggressive or mild <ref name="bierversuche"></ref>. 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 <ref name="thesourhour1"></ref> (~31 min in), such as Azacca in Saison Troisieme, giving credence designed to both inspiration and reality marry the fruity yeast esters with fruity hop flavors <ref name="craftbeertemple"></ref>(~22 min in). In Spears, de Garde used a total of 5.0 lb/bbl (2.6 oz/gal) of hops <ref name="talkbeer"></ref> (page 4 post #80).

Rogers is not averse to using imported ingredients, such as European malts and hops, when no suitable domestic substitute exists since it contributes to the overall quality of his beers <ref name==Brewing Methods=="talkbeer"></ref> (In progresspage 7 post #138).

90-95% Tillamook water is mineral deficient much like distilled water. Rogers does not treat the water for the vast majority of recipes because he wants the beer to be an authentic representation of the grist used environment. Exceptions include hop-forward and saison-inspired recipes where gypsum and calcium chloride is added in de Garde beers is Northwest grown and/or malted nominal amounts <ref name="thesourhour2"></ref> and only some recipes use raw grain, such as unmalted wheat (~32 min in Saison Premiere <ref name="craftbeertemple"></ref>. Oats are sometimes used to reduce dryness <ref name="bierversuche"></ref>).

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, experimented with traditional [[Turbid_Mash | turbid mash]] regimens but switched to a modern approach instead preferring a wild, earthy, and herbal character. In his experience, aged hops can also contribute a noticeable tannins, particularly in more aggressively hopped beers <ref name="thesourhour1beervana"><[http://ref>beervana. Beers are hopped at 1blogspot.5 to 3.0 lbcom/2016/11/bbl, with the latter representing the hopping rate in the lambic-inspired beersspontaneous-files-de-garde-brewing.html The Spontaneous Files: De Garde Brewing. Retrieved 3/3/2018. They have progressively increased the hopping rate over the years to prevent beers from becoming too acidic]</ref>. OccasionallyHe uses a typical mash procedure, nonfeaturing a higher-aged hops are used at the end of the boil, in the whirlpool, or dry hop for fresh hop character found in some of the saisonthan-inspired recipes normal mash temperature <ref name="thesourhour1"></ref>, such as Azacca (~24 min in Saison Troisieme), designed to marry bordering on the fruity yeast esters with fruity hop flavors edge of denaturing conversion enzymes, for most beers <ref name="craftbeertempletalkbeer"></ref>(page 4 post #71). In Spearsgeneral, de Garde used 5 lbproduces wort that "could be found at any brewery" with the exception of more adjuncts, such as wheat. Mash pH is adjusted on occasion, specifically for the Berliner Weisse/bbl [[Gose | gose]]-inspired recipes since brewers intentionally avoid the enteric bacteria phase of hops spontaneous fermentation to shorten fermentation duration and produce less funky character. It is important to note, however that no pH adjustments are made after the mash <refname="thesourhour1">[https:<//wwwref> (~26 min in).talkbeer.com/community/threadsThe Berliner Weisse/degose-garde-brewinginspired beers are mashed at 150°F for a longer duration for a more fermentable wort.5908/pageThe lambic-4#post-164405]inspired beers are an entirely different recipe designed to be slightly less fermentable <ref name="thesourhour2"></ref>(~25 min in). Bales of aged hops are lab-tested for de Garde A hot sparge is used to ensure they are not too aggressive or mild rinse the grain <ref name="bierversuchethesourhour1"></ref>(~52 min in).

Rogers Brewers do not oxygenate the wort <ref name="craftbeertemple"></ref> (~27 min in). Post boil, the wort is not adverse to using imported ingredientstransferred into the coolship, typically around 3-4 pm. Upon entering the coolship, such as European malts and hopsthe wort is still at near-boiling temperature. The next day the wort is removed from the coolship around 12 pm (after ~20 hours), when no suitable domestic substitute exists since it contributes to though overnight ambient temperatures can impact the overall quality of his beers cooling rate and exact removal time <refname="thesourhour1">[https:<//wwwref> (~24 min in).talkbeer.comEvery de Garde beer runs through the coolship <ref name="thesourhour1"></communityref> (~23 min in) <ref name="craftbeertemple"></threads/de-garde-brewingref> (~3 min in).5908The ~14 bbl coolship was built by Practical Fusion in Hillsboro, Oregon <ref name="talkbeer"></ref> (page-22 post #421). Prior to having the coolship installed, de Garde used their 7bbl Hot Liquor Tank and Boil Kettle (which featured removable tops) for spontaneous inoculation. They equalized the volume between the two vessels to give a higher [[Coolship#post-182214Surface_Area_to_Volume_Ratio | surface area to volume ratio]]<ref name="talkbeer"></ref>(page 6 post #111).

Tillamook water For the Berliner Weisse/gose-inspired beers, the coolship inoculated wort is mineral deficient much like distilled watertransferred back into the kettle and held between 100-120°F (with 110°F as a target) for approximately 48-72 hours to encourage [[Wort_Souring | acidification from ambient lactic acid bacteria]]. Rogers does not treat This contributes to a relatively clean, yet still slightly funky character in the water for beer. After the vast majority of recipes because he wants warm temperature hold is complete, the beer wort is transferred to oak [[Barrel | barrels]] and allowed to be an authentic representation of the environment cool naturally <ref name="thesourhour2"></ref>(~22 min in) <ref name="talkbeer"></ref> (page 12 post #227).

==Fermentation Methods==Rogers experimented with traditional turbid mash regimens but switched to a radical modern approach instead <ref>[http://beervana.blogspot.com/2016/11/the-spontaneous-files-de-garde-brewing.html]</ref>. De Garde uses a typical mash procedure, though some recipes require higher-than-normal mash temperatures. This helps produce wort believes that "could be found at almost any brewery" with the exception most of more adjuncts, such as wheat. Mash pH is adjusted on occasion, specifically for the Berliner Weisse/Gose-Inspired recipes since brewers intentionally avoid ambient microflora comes from the enteric bacteria phase of spontaneous fermentation to shorten fermentation duration and produce less funky characterbrewhouse itself. It is important to note, however that no pH adjustments are made after the mash <ref name="thesourhour1"></ref>. The Berliner Weisse/Gose-inspired beers are mashed at 150°F for a longer duration He looks for a more fermentable wort <ref name="thesourhour2"></ref>. The lambicre-inspired beers are an entirely different recipe designed to be slightly less fermentable <ref name="thesourhour2"></ref>. A high mash temperature, bordering on the edge supply of denaturing conversion enzymes, is used enteric bacteria via coolship for most beers <ref>[https://www.talkbeer.com/community/threads/de-garde-brewing.5908/page-4#post-163644]</ref>. A hot sparge is used to rinse the grain added complexity of character <ref name="thesourhour1beervana"></ref>.

The inoculated wort is transferred directly into various sized oak vessels including standard wine (~60 gal) and spirit barrels (~53 gal), puncheons (~120 gal), or foeders (~1,800 gal) <ref name="thesourhour1"></ref> (~25 min in) <ref name="craftbeertemple"></ref> (~3 min in) <ref name="talkbeer"></ref> (page 5 post #92). Consistency between beers aged in barrels and foeders is very high <ref name="craftbeertemple"></ref> (~28 min in). The brewery nearly exclusively uses Northwest-sourced barrels <ref name="thesourhour2"></ref> (~33 min in). Some non-neutral barrel types used include cognac <ref name="thesourhour1"></ref> (~45 min in), gin <ref name="thesourhour2"></ref> (~28 min in), rum <ref name="talkbeer"></ref> (page 3 post #59), and bourbon <ref name="beerandbrewing"></ref>. De Garde does not oxygenate especially enjoys the wort synergy between gin and hops which is why they age most of their hop-forward beers in gin barrels <ref name="talkbeer"></ref> (page 4 post #78). All oak vessels go through a full sanitization regimen before first use and between subsequent uses. A high pressure wash of 180°F is applied to inverted barrels for 20-30 minutes. Despite this process, Rogers has noticed ''[[Brettanomyces]]'' character expresses itself earlier in subsequent barrel uses <ref name="craftbeertemple"></ref> (~15 min in). Barrels are stacked to a maximum of three levels high to help maintain consistent temperature throughout <ref name="craftbeertemple"></ref>(~30 min in). Most of de Garde's beers go through a ropy period in the barrel, indicating the presence of ''[[Pediococcus]]'' <ref name="talkbeer"></ref> (page 2 post #29).

De Garde describes their system size often fills empty foeders with multiple batches over as long as 15 bbl despite a week. Often by the third batch, vigorous fermentation is already occurring inside the mash tun being realistically sized for 10 bbl batches foeder <ref name="bierversuchecraftbeertemple"></ref>(~26 min in). Brewers can squeeze up to 15 bbl due The foeders typically contain Bu Weisse and Petit Desay to the modest gravity and alcohol content take advantage of many economies of the beers scale to offer better pricing to customers <ref name="talkbeer"></ref> (page 15 post #287), <ref name="craftbeertemplethesourhour2"></ref>(~6 min in).

Post boilBrewers prefers cool fermentation and aging temperatures to discourage [[Acetic_Acid | acetic acid]] production, wort is transferred but peak fermentation temperature can creep up to 84°F in the coolship, typically around 3 or 4 pmfoeders <ref name="craftbeertemple"></ref> (~29 min in). Upon entering the coolship, the wort Ambient warehouse temperature is still at nearconsistently 55-boiling temperatures60°F, allowing de Grade to skip climate control <ref name="beervana"></ref>. The next day Beers are fermented and aged on the wort is removed from lees <ref name="thesourhour1"></ref> (~25 min in) and the coolship around 12 pm, though overnight ambient temperatures can impact the cooling rate microflora is never repitched into subsequent beers <ref name="thesourhour1"></ref>(~28 min in). The Berliner Weisse/gose-inspired beers complete fermentation in as little as three months <ref name="thesourhour2"></ref> (~23 min in).

For the Berliner Weisse/GoseApproximately 15% of production is set-inspired beers, the coolship inoculated wort is transferred back into the kettle and held between 100aside for off-120°F flavor rectification <ref name="thesourhour2"></ref> (110°F target~14 min in) for approximately 48 to 72 hours to encourage acidification from ambient lactic , and a bare minimum of 5% of production will be dumped <ref name="beerandbrewing"></ref>. Brewers see intense [[Butyric_Acid | butyric acid]] and [[Isovaleric_Acid | isovaleric acid bacteria. This contributes to a relatively clean, yet still slightly funky ]] character early in fermentation but expect flavor resolution around the beerone-year mark. After However sometimes these off-flavors are persistent and the warm temperature hold beer is complete, the wort is transferred to oak and allowed to cool naturally dumped. Any beers demonstrating acetic acid are immediately discarded <ref name="thesourhour2"></ref>(~14 min in), including the barrel <refname="craftbeertemple">[https://www.talkbeer.com/community/threads/de-garde-brewing.5908/page-12#post-194702]</ref>(~15 min in).

Every De Garde beer runs through the coolship Overall, spontaneous fermentation character is consistent year round but intra-batch variation (from barrel to barrel) varies widely. It is rare to dump an entire batch, often just individual barrels from a batch <ref name="thesourhour1craftbeertemple"></ref>. The (~14 bbl coolship was built by Practical Fusion out of Hillsboro, Oregon <ref>[https://wwwmin in).talkbeer.com/community/threads/de-garde-brewing.5908/page-22#postRogers has intentionally left barrels exceed the four-737875]</ref>. Prior year mark to having the coolship installed, de Garde used their 7 bbl hot liquor tank and boil kettle (which featured removable tops) for spontaneous inoculationsee how they will evolve. They equalized the volume between the two His willingness to give gamble at times is a higher surface area direct desire to volume ratio make the best beer possible <refname="craftbeertemple">[https://www.talkbeer.com/community/threads/de-garde-brewing.5908/page-6#post-169003]</ref>(~16 min in).

De Garde commonly adds [[Soured_Fruit_Beer | fruit]] to their spontaneous beers, using ratios inspired from Belgian lambic producers. Their default [[Soured_Fruit_Beer#Usage_Suggestions | fruit-to-beer ratio]] is 2.0 lb/gal with exceptions for aggressive fruits (cranberry and currant) at 1.0 lb/gal and delicate fruits (peach) as high as 4.0 lb/gal. Brewers use a variety of fruit formats but prefer fresh or frozen. Purees are occasionally used for beers due to seasonal limitations <ref name="thesourhour2"></ref> (~30 min in). Rogers can brew year-round prefers frozen fruit for its enhanced color and flavor <ref name="talkbeer"></ref> (page 22 post #421). He is particularly fond of wine grapes (due to his love of wine), especially grapes that express a strong sense of terroir <ref name="talkbeer"></ref> (page 2 post #22). Beer is conditioned on fruit until the steadydesired character is obtained, cool, wet climate in Tillamook ranging from one week to three months <ref name="oregonbeertalkbeer"></ref>(page 12 post #227).

Rogers' greatest goal is to produce drinkable beer with character <ref name="thesourhour1"></ref> (~50 min in). He craves depth of flavor, funk, and nuance - not just aggressive acidity or fruit <ref name="thesourhour2"></ref> (~24 min in). [[Blending]] is a collaborative process at de Garde <ref name="thesourhour1"></ref> (~44 min). Rogers tries to utilize everyone in the brewery for input and admits to being occasionally "outvoted" on blend compositions. He has a deep respect for the nuanced palate of his wife, Linsey <ref name=Fermentation Methods"thesourhour2"></ref> (~45 min in). Beers are blended just before [[Packaging | packaging]] and are neither filtered nor pasteurized. For beers spending less than one year in oak, wine yeast is added to the blending tank just before bottling. This helps supplement the ambient yeast to out compete the high ambient bacteria population <ref name="thesourhour1"></ref> (~28, 34 min in) <ref name="talkbeer"></ref> (In progresspage 21 post #412).

Consistency between recipes aged Rogers believes that the bottle conditioning process is one of the most fragile states of spontaneous beer production <ref name="thesourhour2"></ref> (~15 min in). De Garde originally packaged beers in 750 ml Belgian-style amber bottles with a crown but have since moved to amber champagne bottles with a cork and crown. The brewery would eventually like to package beers in barrels cans to allow for greater portability and foeders is very high lower cost, further emphasizing Rogers' goal to produce the least expensive beer he can <ref name="thesourhour2"></ref> (~1, 4 min in). Ideally, Rogers would like to target a $10 4-pack of 16 oz cans <ref name="talkbeer"></ref> (page 15 post #287). He aims to price de Garde beers so that it does not require a special occasion to enjoy but rather creates one <ref name="talkbeer"></ref> (page 11 post #208). Bottles are gravity filled, capped individually using a pneumatic capper, hand-labeled and stamped <ref name="craftbeertemplewweek"></ref>.

De Brewers target a carbonation level of 3.0 volumes but given the variability of spontaneous fermentation they realize that beers could end up between 2.0-4.0 volumes <ref name="thesourhour1"></ref> (~35 min in). They experienced some early issues with over-carbonation for this reason <ref name="talkbeer"></ref> (page 9 post #168). A large percentage of bottles undergo a second ropy phase, once again hinting at the presence of ''Pediococcus'' in de Garde often fills empty foeders beers <ref name="talkbeer"></ref> (page 2 post #29). The Berliner Weisse/gose-inspired beers spend between 2-8 weeks in bottles before being released <ref name="thesourhour2"></ref> (~23 min in). Rogers recognizes there is going to be a natural blend-to-blend and bottle-to-bottle variation with multiple batches over as long as spontaneous beers and that it's not a weekflaw rather just part of the process. Often by He believes you lose the third batch, vigorous fermentation is already occuring inside greatness of spontaneous beer if you try to produce the foeder same thing every time <ref name="craftbeertemplebierversuche"></ref>.

(In progress)<br>

De Garde regularly brews about one dozen different base recipes with slight variations <ref name="bierversuche"></ref>, though in 2014 they brewed over 100 unique recipes, a testiment to their willingess to try new processes and techniques <ref name="craftbeertemple"></ref> (~20 min in).

In Recipes are categorized into three general, de Garde produces three recipe typesstyles; Berliner weisseWeisse/gose-inspired, saison-inspired, and lambic-inspired. The Berliner Weisse/gose-inspired beers are designed to be highly fermentation to encourage lactic acid production. The lambic-inspired beers are the opposite; less fermentables encourage a greater depth of ''Brettanomyces'' character <ref name="thesourhour1"></ref> (~48 min in). As the brewery grows and matures, Rogers plans to phase-down or phase-out the Berliner weisseWeisse/gose-inspired beers, giving more focus and attention to saison-inspired and lambic-inspired beers. The former were produced out of necessity for quick turnaround production but it is not where de Garde's heart is<ref name="thesourhour2"></ref> (~24 min in). The brewery recognizes the Berliner weisseWeisse/gose-inspired beer popularity with customers, therefore still plan to produce several batches per year<ref name="thesourhour2"></ref> (~26 min in). The end goal is to have the lambic-inspired beers represent a significant majority of the production <ref name="thesourhourthesourhour1"></ref>(~46 min in).

*[httphttps://www.bierversuchetalkbeer.chcom/blogcommunity/2016threads/05/interview-with-trevor-rogers-of-de-garde-brewing.5908/ Interview with Trevor Rogers of Talk Beer- AMA De Garde Brewing]