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 spontaneous beer batchesbatch, the Rogers decided to solely focus on spontaneous fermentation because it 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). De  The first de Garde's first 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> (In progresspage 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>.

Trevor Before selecting a physical home for the brewery, Rogers is formerly wanted to qualify potential locations for spontaneous fermentation character. He exposed sterile wort to ambient microflora along more than 100 miles of Pelican Brewery the Oregon Coast (from Newport to Astoria) <ref name="newschoolbeercraftbeertemple">[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 (~5 min in wine ) <refname="wweek">[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 , originally targeted for opening his eyes to [[Mixed Fermentation|mixed fermentation beers]] its consistent year-round temperature and climate <ref name="craftcommanderbierversuche">[http:<//wwwref>.craftcommander.com/10Using a grist of pilsner and wheat, Rogers brewed 15-questions/2015/7/9/trevor-rogers-degallon trial batches on a MoreBeer! Tippy-garde-brewing Trevor Rogers of de Garde BrewingDump BrewSculpture. Retrieved The wort was chilled and split into food grade buckets, standardized to 1/28/2017-gallon volumes for consistency.The buckets were brought to prospective locations and left uncovered overnight, emulating the function of a [[Coolship | coolship]]</ref>, 3 Fonteinen, Cantillon. Once retrieved, and Tilquin as the catalysts beer was allowed to encourage his exploration ferment for approximately 12 months before undergoing sensory assessment to understand the unique representation of spontaneously fermented beer ambient microflora from that area <refname="craftbeertemple">[https://www.talkbeer.com/community/threads/de-garde-brewing.5908/#post-157048 Talk Beer - AMA De Garde Brewing. Retrieved 2/25/2018.]</ref>(~5 min in). Rogers noticed a distinct sensory difference in spontaneously fermented trial beers in as few as 10 miles apart <ref name="bierversuchecraftbeertemple"></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="craftcommanderbierversuche"></ref>. Ultimately, Tillamook was selected for its desirable microflora character and Upright Brewery and Block 15 Brewing for introducing wild beers to consumers in Oregon shorter [[Spontaneous_Fermentation#Microbial_Succession_During_Fermentation | fermentation timeline]] <ref name="oregonbeerbeerandbrewing">[httphttps://www.oregonbeergrowlerbeerandbrewing.com/blog/breakout-brewer-de-garde-goes-wild-in-tillamook brewing/ Breakout Brewer: de Garde Goes Wild in TillamookBrewing. Retrieved 2/25/2018.]</ref>.

Before selecting 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 physical home for singular focus. Rogers specifically credits the breweryfirst batch of Bu Weisse, Rogers wanted brewed on a whim to qualify potential locations determine brewhouse efficiency and specifications, for reinforcing his desire to pursue spontaneous fermentation character. He exposed sterile wort to ambient microflora in various towns along the Oregon Coast exclusively <ref name="wweek"></ref><ref name="craftbeertemple"></ref>(~2 min in). By 2015, originally considered for its consistent yearthe Bu Weisse beers represented 15-round temperature and climate 20% of total production, quickly becoming de Garde's flagship beer <ref name="bierversuchecraftbeertemple"></ref>(~2 min in). Using a grist of pilsner and wheatIn 2014, Rogers brewed 15-gallon trial batches on a MoreBeer! Tippy-Dump BrewSculpturethey closed the 2nd St. The wort was chilled location and split into food grade bucketsmoved to a new 3,000 sq ft facility four miles south, standardized next to 1the Tillamook Air Museum <ref name="bendsource">[https://www.bendsource.com/bend/the-wild-wizards-at-de-gallon volumes for consistencygarde/Content?oid=2426667 The Wild Wizards At De Garde. Retrieved 3/5/2018.]</ref>. The buckets were brought They expanded to prospective locations and left uncovered overnight, emulating the function of a coolship. Once retrievednew 10 bbl system, the beer was allowed which can squeeze out up to ferment for approximately 12 months before undergoing sensory assessment 15 bbl of wort due to understand the unique representation modest gravity and alcohol content of many of ambient microflora from that area. Rogers noticed a distinct sensory difference in spontaneously fermented trial the beers in as few as 10 miles apart <ref name="craftbeertemple"></ref>(~26 min in). This trial batch method allowed Rogers to refine his list The expansion also included a 14 bbl coolship fabricated by Practical Fusion of prospective locations and repeat batches to qualify consistency Hillsboro, Oregon <ref name="bierversuchetalkbeer"></ref>(page 22 post #421). UltimatelyIn 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 selected for its desirable microflora character 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 shorter fermentation timeline limit oxidation <ref name="beerandbrewing">[https://beerandbrewingwww.portlandmercury.com/breakoutlush-brewerlife/2017/11/08/19453175/inside-de-garde-brewing/ Breakout Brewer: brewings-expansion Inside de Garde BrewingBrewing’s Expansion. Retrieved 23/254/2018.]</ref>.

De Today, de Garde initiated brewing operations in 2012 in downtown Tillamook using a 7-bbl brewing systemis motivated to be as close to an authentic [[Lambic | lambic]] brewery outside of Belgium. Their initial focus was They rely strictly on ambient microflora to brew create a wide variety local manifestation of clean beers and spontaneously fermented beers beer <ref name="newschoolbeerthesourhour1">[http://www.thebrewingnetwork.com/the-sour-hour-de-garde-brewing/ The Sour Hour Episode 20 - De Garde Brewing.]</ref>, however the early success of initial spontaneous batches encouraged the shift to a singular focus(~23 min in). Rogers specifically credits As the first batch of Bu Weissebrewery matures, brewed on a whim to determine brewhouse efficiency production and specifications, for reinforcing his desire sales should converge to pursue spontaneous fermentation exclusively. By 2015approximately 1, the Bu Weisse beers represented 15300-20% of total production1, quickly becoming de Garde's flagship beer 400 bbls per year <ref name="craftbeertemplethesourhour2">[http://www.thebrewingnetwork.com/the-sour-hour-episode-21/ The Sour Hour Episode 21 - De Garde Brewing.]</ref>(~7 min in).

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 name="thesourhour1">[http://www.thebrewingnetwork.com/the-sour-hour-de-garde-brewing/</ The Sour Hour Episode 20.]</ref>. As the brewery matures, production and sales should converge to approximately 1,300 - 1,400 bbls per year <ref name="thesourhour2">[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 name="craftbeertemple"></ref>(~19 min in).

(In progress) 90De Garde brews spontaneously fermented beers year-95% of of round due to the grist used in de Garde beers is Northwest grown and/or malted <ref name="thesourhour2"></ref> and only some recipes use raw grainsteady, cool, such as unmalted wheat wet climate in Saison Premiere <ref name="craftbeertemple"></ref>. Oats are sometimes used to reduce dryness Tillamook <ref name="bierversucheoregonbeer"></ref>.

De Garde prefers three or four-year90-old aged Cascade or Willamette hops for most 95% of its recipes. Rogers is not particularly fond of the cheesy character of aged hops, instead preferring a wild, earthy, grist used in de Garde's beer is Northwest grown and herbal character. In his experience, aged hops can also contribute a noticeable tannins, particularly in more aggressively hopped beers /or malted <ref name="thesourhour1thesourhour2"></ref>. Beers are hopped at 1.5 to 3.0 lb/bbl, with the latter representing the hopping rate in the lambic-inspired beers. They have progressively increased the hopping rate over the years to prevent beers from becoming too acidic. Occasionally, non-aged hops are used at the end of the boil, in the whirlpool, or dry hop for fresh hop character found (~33 min in ) and only some of the saison-inspired recipes <ref name="thesourhour1"></ref>use [[Grain | raw grain]], such as Azacca unmalted wheat in Saison Troisieme, designed to marry the fruity yeast esters with fruity hop flavors Premiere <ref name="craftbeertemple"></ref>(~22 min in). In Spears, de Garde Oats are sometimes used 5 lb/bbl of hops <ref>[https://www.talkbeer.com/community/threads/de-garde-brewing.5908/page-4#post-164405]</ref>. Bales of aged hops are lab-tested for de Garde to ensure they are not too aggressive or mild reduce dryness <ref name="bierversuche"></ref>.

De Garde prefers three or four-year-old aged Cascade or Willamette [[Hops | hops]] for most of its recipes. Rogers is not adverse to using imported ingredientsparticularly fond of the cheesy character of aged hops, instead preferring a wild, earthy, such as European malts and herbal character <ref name="thesourhour1"></ref> (~31 min in). In his experience, aged hopscan also contribute noticeable tannins, when no suitable domestic substitute exists since it contributes to the overall quality of his particularly in more aggressively hopped beers <refname="thesourhour1">[https:</ref> (~52 min in). Beers are hopped at 1.5-3.0 lb/wwwbbl (0.talkbeer8-1.com5 oz/communitygal), with the latter representing the rate used in lambic-inspired beers <ref name="thesourhour1"></threadsref> (~31 min in). Brewers have progressively increased the hopping rate over the years to prevent beers from becoming too acidic <ref name="thesourhour1"></ref> (~30 min in). Bales of aged hops are lab-tested for deGarde to ensure they are not too aggressive or mild <ref name="bierversuche"></ref>. Occasionally, non-gardeaged 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-brewinginspired recipes <ref name="thesourhour1"></ref> (~31 min in), such as Azacca in Saison Troisieme, designed to 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 (2.59086 oz/page-7#post-182214]gal) of hops <ref name="talkbeer"></ref>(page 4 post #80).

Tillamook water Rogers is mineral deficient much like distilled water. Rogers does not treat averse to using imported ingredients, such as European malts and hops, when no suitable domestic substitute exists since it contributes to the water for the vast majority overall quality of recipes because he wants the beer to be an authentic representation of the environment his beers <ref name="thesourhour2talkbeer"></ref>(page 7 post #138).

Tillamook water is mineral deficient much like distilled water. Rogers experimented with traditional turbid mash regimens but switched to a radical modern approach instead <ref name="beervana">[http://beervana.blogspot.com/2016/11/does not treat 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 that "could be found at almost any brewery" with water for the exception vast majority of more adjuncts, such as wheat. Mash pH is adjusted on occasion, specifically for the Berliner Weisse/Gose-Inspired recipes since brewers intentionally avoid because he wants the enteric bacteria phase beer to be an authentic representation of 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 <ref name="thesourhour1"></ref>environment. The Berliner Weisse/GoseExceptions include hop-inspired beers are mashed at 150°F for a longer duration for a more fermentable wort <ref name="thesourhour2"></ref>. The lambicforward and saison-inspired beers are an entirely different recipe designed to be slightly less fermentable recipes where gypsum and calcium chloride is added in nominal amounts <ref name="thesourhour2"></ref>. A high mash temperature, bordering on the edge of denaturing conversion enzymes, is used 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 <ref name="thesourhour1"></ref>(~32 min in).

Rogers experimented with traditional [[Turbid_Mash | turbid mash]] regimens but switched to a modern approach instead <ref name="beervana">[http://beervana.blogspot.com/2016/11/the-spontaneous-files-de-garde-brewing.html The Spontaneous Files: De Garde does not oxygenate Brewing. Retrieved 3/3/2018.]</ref>. He uses a typical mash procedure, featuring a higher-than-normal mash temperature <ref name="thesourhour1"></ref> (~24 min in), bordering on the edge of denaturing conversion enzymes, for most beers <ref name="talkbeer"></ref> (page 4 post #71). In general, de Garde produces 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/[[Gose | gose]]-inspired recipes since brewers intentionally avoid the enteric bacteria phase of 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 <ref name="thesourhour1"></ref> (~26 min in). The Berliner Weisse/gose-inspired beers are mashed at 150°F for a longer duration for a more fermentable wort . The lambic-inspired beers are an entirely different recipe designed to be slightly less fermentable <ref name="thesourhour2"></ref> (~25 min in). A hot sparge is used to rinse the grain <ref name="craftbeertemplethesourhour1"></ref>(~52 min in).

De Brewers do not oxygenate the wort <ref name="craftbeertemple"></ref> (~27 min in). Post boil, the wort is transferred into the coolship, typically around 3-4 pm. Upon entering the coolship, the wort is still at near-boiling temperature. The next day the wort is removed from the coolship around 12 pm (after ~20 hours), though overnight ambient temperatures can impact the cooling rate and exact removal time <ref name="thesourhour1"></ref> (~24 min in). Every de Garde describes their system size as 15 bbl despite beer runs through the mash tun being realistically sized for 10 coolship <ref name="thesourhour1"></ref> (~23 min in) <ref name="craftbeertemple"></ref> (~3 min in). The ~14 bbl batches coolship was built by Practical Fusion in Hillsboro, Oregon <ref name="bierversuchetalkbeer"></ref>(page 22 post #421). Brewers can squeeze up Prior to 15 having the coolship installed, de Garde used their 7 bbl due to Hot Liquor Tank and Boil Kettle (which featured removable tops) for spontaneous inoculation. They equalized the modest gravity and alcohol content of many of volume between the beers two vessels to give a higher [[Coolship#Surface_Area_to_Volume_Ratio | surface area to volume ratio]] <ref name="craftbeertempletalkbeer"></ref>(page 6 post #111).

Post boil, wort is transferred to the coolship, typically around 3 or 4 pm. Upon entering the coolship, the wort is still at near-boiling temperatures. The next day the wort is removed from the coolship around 12 pm, though overnight ambient temperatures can impact the cooling rate <ref name="thesourhour1"></ref>. For the Berliner Weisse/Gosegose-inspired beers, the coolship inoculated wort is transferred back into the kettle and held between 100-120°F (with 110°F as a target) for approximately 48 to -72 hours to encourage [[Wort_Souring | acidification from ambient lactic acid bacteria]]. This contributes to a relatively clean, yet still slightly funky character in the beer. After the warm temperature hold is complete, the wort is transferred to oak [[Barrel | barrels]] and allowed to cool naturally <ref name="thesourhour2"></ref><ref>[https://www.talkbeer.com/community/threads/de-garde-brewing.5908/page-12#post-194702]</ref>. Every De Garde beer runs through the coolship (~22 min in) <ref name="thesourhour1talkbeer"></ref>. The ~14 bbl coolship was built by Practical Fusion out of Hillsboro, Oregon <ref>[https://www.talkbeer.com/community/threads/de-garde-brewing.5908/(page-2212 post #post-737875]</ref>. Prior to having the coolship installed, de Garde used their 7 bbl hot liquor tank and boil kettle (which featured removable tops227) for spontaneous inoculation. They equalized the volume between the two to give a higher surface area to volume ratio <ref>[https://www.talkbeer.com/community/threads/de-garde-brewing.5908/page-6#post-169003]</ref>. Rogers can brew year-round due to the steady, cool, wet climate in Tillamook <ref name="oregonbeer"></ref>.

(In progress) Consistency between recipes aged in barrels and foeders is very high <ref name="craftbeertemple"></ref>. De Garde often fills empty foeders with multiple batches over as long as a week. Often by Rogers believes that most of the third batch, vigorous fermentation is already occuring inside ambient microflora comes from the foeder <ref name="craftbeertemple"></ref>brewhouse itself. The inoculated wort is transferred directly into oak barrels He looks for a re- either standard wine/spirits barrels, puncheons, or foeders (1500 - 1800 gal) <ref name="thesourhour1"></ref><ref name="craftbeertemple"></ref><ref>[https://www.talkbeer.com/community/threads/de-garde-brewing.5908/page-5#post-164564]></ref>. The brewery nearly exclusively uses Northwest-sourced oak barrels <ref name="thesourhour2"></ref>. Some non-neutral barrel types used include cognac <ref name="thesourhour1"></ref>, gin <ref name="thesourhour2"></ref>, rum <ref>[https://www.talkbeer.com/community/threads/de-garde-brewing.5908/page-3#post-161740]</ref>, and bourbon supply of enteric bacteria via coolship for added complexity of character <ref name="beerandbrewingbeervana"></ref>. The foeders contain Bu Weisse and Petit Desay to take advantage of economies of scale to offer better pricing to customers <ref>[https://www.talkbeer.com/community/threads/de-garde-brewing.5908/page-15#post-361517]</ref>. De Garde enjoys the synergy between gin barrels and hops which is why they age most of their hop-forward beers in gin barrels <ref>[https://www.talkbeer.com/community/threads/de-garde-brewing.5908/page-4#post-164378]</ref>.

Beers are fermented 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 on 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 especially enjoys the lees synergy between gin and the ambient microflora 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 never repitched into 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="thesourhour1talkbeer"></ref>(page 2 post #29).

Approximately 15% of production is set-aside to encourage off-flavor rectification or dumpedDe Garde often fills empty foeders with multiple batches over as long as a week. Brewers see intense butyric acid and isovaleric acid character early in Often by the third batch, vigorous fermentation but expect flavor resolution around is already occurring inside the one-year markfoeder <ref name="craftbeertemple"></ref> (~26 min in). Sometimes, howevever, these off-flavors are persistent The foeders typically contain Bu Weisse and the beer is dumped. Any beers demonstrating acetic acid are immediately discarded Petit Desay to take advantage of economies of scale to offer better pricing to customers <ref name="thesourhour2talkbeer"></ref>(page 15 post #287), including the barrel <ref name="craftbeertemplethesourhour2"></ref>(~6 min in).

Barrels go through a full sanitization regimen before first use Brewers prefers cool fermentation and between subsequent usesaging temperatures to discourage [[Acetic_Acid | acetic acid]] production, but peak fermentation temperature can creep up to 84°F in the foeders <ref name="craftbeertemple"></ref> (~29 min in). A high pressure wash of 180 F got 20Ambient warehouse temperature is consistently 55-30 minutes is applied 60°F, allowing de Grade to inverted barrelsskip climate control <ref name="beervana"></ref>. Rogers has noticed Brettanomyces character expresses itself earlier Beers are fermented and aged on the lees <ref name="thesourhour1"></ref> (~25 min in ) and the ambient microflora is never repitched into subsequent batches beers <ref name="craftbeertemplethesourhour1"></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).

The Berliner WeisseApproximately 15% of production is set-aside for off-flavor rectification <ref name="thesourhour2"></Goseref> (~14 min in), 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]] character early in fermentation but expect flavor resolution around the one-inspired year mark. However sometimes these off-flavors are persistent and the beer is dumped. Any beers complete fermentation demonstrating acetic acid are immediately discarded <ref name="thesourhour2"></ref> (~14 min in approximately three months ), including the barrel <ref name="thesourhour2craftbeertemple"></ref>(~15 min in).

Peak Overall, spontaneous fermentation temperature can hit 84°F 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="craftbeertemple"></ref> (~14 min in ). Rogers has intentionally left barrels exceed the foeders four-year mark to see how they will evolve. His willingness to gamble at times is a direct desire to make the best beer possible <ref name="craftbeertemple"></ref>(~16 min in).

Barrels 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 stacked three levels high occasionally used for beers due to help maintain consistent temperature throughoutseasonal limitations <ref name="thesourhour2"></ref> (~30 min in). De Garde Rogers prefers cool fermentation frozen fruit for its enhanced color and aging temperature 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 desired character is obtained, ranging from one week to discourage acetic acid production three months <ref name="craftbeertempletalkbeer"></ref>(page 12 post #227).

OverallRogers' greatest goal is to produce drinkable beer with character <ref name="thesourhour1"></ref> (~50 min in). He craves depth of flavor, ambient microflora character is consistent year round but intrafunk, and nuance -batch variation not just aggressive acidity or fruit <ref name="thesourhour2"></ref> (from barrel to barrel~24 min in) varies widely. It [[Blending]] is rare a collaborative process at de Garde <ref name="thesourhour1"></ref> (~44 min). Rogers tries to dump utilize everyone in the brewery for input and entire batchadmits to being occasionally "outvoted" on blend compositions. He has a deep respect for the nuanced palate of his wife, often Linsey <ref name="thesourhour2"></ref> (~45 min in). Beers are blended just individual barrels from a batch 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="craftbeertempletalkbeer"></ref>(page 21 post #412).

Most Rogers believes that the bottle conditioning process is one of the most fragile states of de spontaneous beer production <ref name="thesourhour2"></ref> (~15 min in). De Garde's originally packaged beers go through in 750 ml Belgian-style amber bottles with a ropy period crown but have since moved to amber champagne bottles with a cork and crown. The brewery would eventually like to package beers in cans to allow for greater portability and lower cost, further emphasizing Rogers' goal to produce the barrel least expensive beer he can <refname="thesourhour2">[https:<//wwwref> (~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).com/community/threads/He aims to price de-garde-brewing.5908Garde beers so that it does not require a special occasion to enjoy but rather creates one <ref name="talkbeer"></ref> (page-211 post #post208). Bottles are gravity filled, capped individually using a pneumatic capper, hand-160189]labeled and stamped <ref name="wweek"></ref>.

Rogers has intentionally left barrels exceed Brewers target a carbonation level of 3.0 volumes but given the fourvariability of spontaneous fermentation they realize that beers could end up between 2.0-year mark to see how they will evolve4.0 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). He willingness to gamble A large percentage of bottles undergo a second ropy phase, once again hinting at times is a direct desire to make the best beer possible presence of ''Pediococcus'' in de Garde 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="craftbeertemplethesourhour2"></ref>(~23 min in). Rogers believes recognizes there is going to be a natural blend-to-blend and bottle-to-bottle variation with spontaneous beers and that most it's not a flaw rather just part of the ambient microflora comes from the brewhouse itselfprocess. He looks for a re-supply believes you lose the greatness of enteric bacteria via coolship for added complexity of character spontaneous beer if you try to produce the same thing every time <ref name="beervanabierversuche"></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]