13,584
edits
Changes
m
*[[Mixed Fermentation]]
*[[Wort Souring]]
*[[Wine]]
*[[Acetic Acid]]
*[[Butyric Acid]]
*[[Isovaleric Acid]]
*[[Cantillon]]
*[[3 Fonteinen]]
*[[Soured Fruit Beer]]
*[[Grain]]
*[[Hops]]
*[[Blending]]
*[[Packaging]]
fixed ref
The first 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>.
==History==
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">[httphttps://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 2from Web Archive (03/28/2016 archive) on 08/2528/2018.]</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>.
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="talkbeer"></ref> (page 7 post #138).
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 environment. Exceptions include hop-forward andsaisonand saison-inspired recipes where gypsum and calcium chloride is added in nominal amounts <ref name="thesourhour2"></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 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="thesourhour1"></ref> (~52 min in).
*[[Turbid Mash]]
*[[Coolship]]
*[[Lambic]]
*[[Gueuze]]
*[[Berliner Weissbier]]
*[[Gose]]
*''[[Brettanomyces]]''
*''[[Pediococcus]]''
*''[[Lactobacillus]]''
*[[Barrel]]
*[[Foeder]]
===External Resources===