Difference between revisions of "De Garde Brewing"
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| − | Trevor Rogers is formerly 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 - 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/ | + | Trevor Rogers is formerly 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 - 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> (post 158205). 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> (post 157084) <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">[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 name="craftbeertemple"></ref>, originally considered 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. 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 name="craftbeertemple"></ref>. 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 fermentation timeline <ref name="beerandbrewing">[https://beerandbrewing.com/breakout-brewer-de-garde-brewing/ Breakout Brewer: de Garde Brewing. 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 name="craftbeertemple"></ref>, originally considered 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. 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 name="craftbeertemple"></ref>. 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 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 | + | 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. By 2015, the Bu Weisse beers represented 15-20% of total production, quickly becoming de Garde's flagship beer <ref name="craftbeertemple"></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 name="thesourhour1">[http://www.thebrewingnetwork.com/the-sour-hour-de-garde-brewing | + | Today, de Garde is motivated to be as close to an authentic [[Lambic | 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 - De Garde Brewing.]</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 | + | 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 - De Garde Brewing.]</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>. | 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>. | ||
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90 to 95% of of the grist used in de Garde's beer is Northwest grown and/or malted <ref name="thesourhour2"></ref> and only some recipes use raw grain, such as unmalted wheat in Saison Premiere <ref name="craftbeertemple"></ref>. Oats are sometimes used to reduce dryness <ref name="bierversuche"></ref>. | 90 to 95% of of the grist used in de Garde's beer is Northwest grown and/or malted <ref name="thesourhour2"></ref> and only some recipes use raw grain, such as unmalted wheat 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, instead preferring a wild, earthy, and herbal character. In his experience, aged hops can also contribute noticeable tannins, particularly in more aggressively hopped beers <ref name="thesourhour1"></ref>. 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. Brewers have progressively increased the hopping rate over the years to prevent beers from becoming too acidic. Bales of aged hops are lab-tested for de Garde to 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>, such as Azacca in Saison Troisieme, designed to marry the fruity yeast esters with fruity hop flavors <ref name="craftbeertemple"></ref>. In Spears, de Garde used a total of 5.0 lb/bbl (2.6 oz/gal) of hops <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, instead preferring a wild, earthy, and herbal character. In his experience, aged hops can also contribute noticeable tannins, particularly in more aggressively hopped beers <ref name="thesourhour1"></ref>. 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. Brewers have progressively increased the hopping rate over the years to prevent beers from becoming too acidic. Bales of aged hops are lab-tested for de Garde to 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 | saison]]-inspired recipes <ref name="thesourhour1"></ref>, such as Azacca in Saison Troisieme, designed to marry the fruity yeast esters with fruity hop flavors <ref name="craftbeertemple"></ref>. In Spears, de Garde used a total of 5.0 lb/bbl (2.6 oz/gal) of hops <ref name="talkbeer"></ref> (post 164405). |
| − | 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> | + | 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> (post 182214). |
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 <ref name="thesourhour2"></ref>. | 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 <ref name="thesourhour2"></ref>. | ||
| − | 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 <ref name="thesourhour1"></ref>, featuring a higher-than-normal mash temperature, bordering on the edge of denaturing conversion enzymes, for most beers <ref> | + | 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 <ref name="thesourhour1"></ref>, featuring a higher-than-normal mash temperature, bordering on the edge of denaturing conversion enzymes, for most beers <ref name="talkbeer"></ref> (post 163644). In general, de Garde produces wort that "could be found at almost any brewery" with the exception of more adjuncts, such as wheat. Mash pH is adjusted on occasion, specifically for the [[Berliner_Weissbier | 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>. The berliner weisse/gose-inspired beers are mashed at 150°F for a longer duration for a more fermentable wort <ref name="thesourhour2"></ref>. The Lambic-inspired beers are an entirely different recipe designed to be slightly less fermentable <ref name="thesourhour2"></ref>. A hot sparge is used to rinse the grain <ref name="thesourhour1"></ref>. |
| − | Brewers do not oxygenate the wort <ref name="craftbeertemple"></ref>. 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. Every de Garde beer runs through the coolship <ref name="thesourhour1"></ref>. The ~14 bbl coolship was built by Practical Fusion in Hillsboro, Oregon <ref> | + | Brewers do not oxygenate the wort <ref name="craftbeertemple"></ref>. 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. Every de Garde beer runs through the coolship <ref name="thesourhour1"></ref>. The ~14 bbl coolship was built by Practical Fusion in Hillsboro, Oregon <ref name="talkbeer"></ref> (post 737875). Prior to having the coolship installed, de Garde used their 7 bbl 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 surface area to volume ratio <ref name="talkbeer"></ref> (post 169003). |
| − | For the berliner weisse/gose-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 48-72 hours to encourage 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 barrels and allowed to cool naturally <ref name="thesourhour2"></ref><ref> | + | For the berliner weisse/gose-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 48-72 hours to encourage 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 barrels and allowed to cool naturally <ref name="thesourhour2"></ref><ref name="talkbeer"></ref> (post 194702). |
==Fermentation Methods== | ==Fermentation Methods== | ||
(In progress) | (In progress) | ||
| − | + | Rogers believes that most of the ambient microflora comes from the brewhouse itself. He looks for a re-supply of enteric bacteria via coolship for added complexity of character <ref name="beervana"></ref>. | |
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| − | Barrels are stacked three levels high to help maintain consistent temperature throughout. | + | 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 (~ 1,600 gal) <ref name="thesourhour1"></ref><ref name="craftbeertemple"></ref><ref name="talkbeer"></ref> (post 164564). Consistency between beers aged in barrels and foeders is very high <ref name="craftbeertemple"></ref>. The brewery nearly exclusively uses Northwest-sourced barrels <ref name="thesourhour2"></ref>. Some non-neutral barrel types used include cognac <ref name="thesourhour1"></ref>, gin <ref name="thesourhour2"></ref>, rum <ref name="talkbeer"></ref> (post 161740), and bourbon <ref name="beerandbrewing"></ref>. De Garde especially enjoys the synergy between gin and hops which is why they age most of their hop-forward beers in gin barrels <ref name="talkbeer"></ref> (post 164378). 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. Barrels are stacked to a maximum of three levels high to help maintain consistent temperature throughout <ref name="craftbeertemple"></ref>. Most of de Garde's beers go through a ropy period in the barrel, indicating the presence of ''[[Pediococcus]]'' <ref name="talkbeer"></ref> (post 160189). |
| − | + | De Garde often fills empty foeders with multiple batches over as long as a week. Often by the third batch, vigorous fermentation is already occurring inside the foeder <ref name="craftbeertemple"></ref>. The foeders typically contain Bu Weisse and Petit Desay to take advantage of economies of scale to offer better pricing to customers <ref name="talkbeer"></ref> (post 361517). | |
| − | + | Brewers prefers cool fermentation and aging 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>. Beers are fermented and aged on the lees and the ambient microflora is never repitched into subsequent beers <ref name="thesourhour1"></ref>. The berliner weisse/gose-inspired beers complete fermentation in as little as three months <ref name="thesourhour2"></ref>. | |
| − | + | Approximately 15% of production is set-aside for off-flavor rectification or to be dumped. Brewers see intense [[Butyric_Acid | butyric acid]] and [[Isovaleric_Acid | isovaleric acid]] character early in fermentation but expect flavor resolution around the one-year mark. However sometimes these off-flavors are persistent and the beer is dumped. Any beers demonstrating acetic acid are immediately discarded <ref name="thesourhour2"></ref>, including the barrel <ref name="craftbeertemple"></ref>. | |
| − | Rogers | + | 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. Rogers has intentionally left barrels exceed the 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>. |
==Recipes== | ==Recipes== | ||
(In progress)<br> | (In progress)<br> | ||
| − | De Garde brews about one dozen different base recipes with slight variations <ref name="bierversuche"></ref>. | + | 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>. |
| − | + | Recipes are categorized into three general styles; berliner weisse/gose-inspired, saison-inspired, and lambic-inspired. As the brewery grows and matures, Rogers plans to phase-down or phase-out the berliner weisse/gose-inspired beers, giving more focus and attention to saison- 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. The brewery recognizes the berliner weisse/gose-inspired beer popularity with customers, therefore still plan to produce several batches per year. The end goal is to have the lambic-inspired beers represent a significant majority of the production <ref name="thesourhour1"></ref>. | |
==See Also== | ==See Also== | ||
===Additional Articles on MTF Wiki=== | ===Additional Articles on MTF Wiki=== | ||
*[[Spontaneous Fermentation]] | *[[Spontaneous Fermentation]] | ||
| + | *[[Lambic]] | ||
| + | *[[Turbid Mash]] | ||
| + | *''[[Brettanomyces]]'' | ||
| + | *''[[Pediococcus]]'' | ||
| + | *[[Acetic Acid]] | ||
| + | *[[Butyric Acid]] | ||
| + | *[[Isovaleric Acid]] | ||
| + | *[[Berliner_Weissbier]] | ||
| + | *[[Cantillon]] | ||
| + | *[[3_Fonteinen]] | ||
| + | |||
===External Resources=== | ===External Resources=== | ||
*[http://craftbeertemple.com/videoblog/2015/05/on-location-at-de-garde-brewing/ The Beer Temple Episode #264: On Location at De Garde Brewing] | *[http://craftbeertemple.com/videoblog/2015/05/on-location-at-de-garde-brewing/ The Beer Temple Episode #264: On Location at De Garde Brewing] | ||
Revision as of 11:52, 3 March 2018
Website: http://www.degardebrewing.com/
Phone: 503-815-1635
Address: 114 Ivy Ave, Tillamook, OR 97141
Facebook: https://www.facebook.com/pages/De-Garde-Brewing/454141454626661
Twitter: https://twitter.com/degardebrewing
Instagram: https://www.instagram.com/degardebrewing/
Contents
Overview
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. Due to the positive progression of their first three spontaneous beer batches, the Rogers decided to solely focus on spontaneous fermentation because it is a "representation of [their] heart and soul" [1] (~11 min in).
The first de Garde beers were released to the public in 2013 [2].
History
(In progress)
Trevor Rogers is formerly of Pelican Brewery [3] but boasts an original affection for wine - even working several wine industry jobs and at one point planning a career in wine [4] (post 158205). He credits Brouwerij Rodenbach for opening his eyes to mixed fermentation beers [5], 3 Fonteinen, Cantillon, and Tilquin as the catalysts to encourage his exploration of spontaneously fermented beer [4] (post 157084) [2][5], and Upright Brewery and Block 15 Brewing for introducing wild beers to consumers in Oregon [6].
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 [1], originally considered for its consistent year-round temperature and climate [2]. 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 [1]. This trial batch method allowed Rogers to refine his list of prospective locations and repeat batches to qualify consistency [2]. Ultimately, Tillamook was selected for its desirable microflora character and shorter fermentation timeline [7].
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 [3], 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 [1].
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 [8]. As the brewery matures, production and sales should converge to approximately 1,300-1,400 bbls per year [9].
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 [1].
Brewing Methods
(In progress)
De Garde brews spontaneously fermented beers year-round due to the steady, cool, wet climate in Tillamook [6].
90 to 95% of of the grist used in de Garde's beer is Northwest grown and/or malted [9] and only some recipes use raw grain, such as unmalted wheat in Saison Premiere [1]. Oats are sometimes used to reduce dryness [2].
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. In his experience, aged hops can also contribute noticeable tannins, particularly in more aggressively hopped beers [8]. 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. Brewers have progressively increased the hopping rate over the years to prevent beers from becoming too acidic. Bales of aged hops are lab-tested for de Garde to ensure they are not too aggressive or mild [2]. 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 [8], such as Azacca in Saison Troisieme, designed to marry the fruity yeast esters with fruity hop flavors [1]. In Spears, de Garde used a total of 5.0 lb/bbl (2.6 oz/gal) of hops [4] (post 164405).
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 [4] (post 182214).
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 [9].
Rogers experimented with traditional turbid mash regimens but switched to a modern approach instead [10]. He uses a typical mash procedure [8], featuring a higher-than-normal mash temperature, bordering on the edge of denaturing conversion enzymes, for most beers [4] (post 163644). In general, de Garde produces wort that "could be found at almost any brewery" with the exception of more adjuncts, such as wheat. Mash pH is adjusted on occasion, specifically for the berliner weisse/ 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 [8]. The berliner weisse/gose-inspired beers are mashed at 150°F for a longer duration for a more fermentable wort [9]. The Lambic-inspired beers are an entirely different recipe designed to be slightly less fermentable [9]. A hot sparge is used to rinse the grain [8].
Brewers do not oxygenate the wort [1]. 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. Every de Garde beer runs through the coolship [8]. The ~14 bbl coolship was built by Practical Fusion in Hillsboro, Oregon [4] (post 737875). Prior to having the coolship installed, de Garde used their 7 bbl 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 surface area to volume ratio [4] (post 169003).
For the berliner weisse/gose-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 48-72 hours to encourage 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 barrels and allowed to cool naturally [9][4] (post 194702).
Fermentation Methods
(In progress)
Rogers believes that most of the ambient microflora comes from the brewhouse itself. He looks for a re-supply of enteric bacteria via coolship for added complexity of character [10].
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 (~ 1,600 gal) [8][1][4] (post 164564). Consistency between beers aged in barrels and foeders is very high [1]. The brewery nearly exclusively uses Northwest-sourced barrels [9]. Some non-neutral barrel types used include cognac [8], gin [9], rum [4] (post 161740), and bourbon [7]. De Garde especially enjoys the synergy between gin and hops which is why they age most of their hop-forward beers in gin barrels [4] (post 164378). 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. Barrels are stacked to a maximum of three levels high to help maintain consistent temperature throughout [1]. Most of de Garde's beers go through a ropy period in the barrel, indicating the presence of Pediococcus [4] (post 160189).
De Garde often fills empty foeders with multiple batches over as long as a week. Often by the third batch, vigorous fermentation is already occurring inside the foeder [1]. The foeders typically contain Bu Weisse and Petit Desay to take advantage of economies of scale to offer better pricing to customers [4] (post 361517).
Brewers prefers cool fermentation and aging temperatures to discourage acetic acid production, but peak fermentation temperature can creep up to 84°F in the foeders [1]. Beers are fermented and aged on the lees and the ambient microflora is never repitched into subsequent beers [8]. The berliner weisse/gose-inspired beers complete fermentation in as little as three months [9].
Approximately 15% of production is set-aside for off-flavor rectification or to be dumped. Brewers see intense butyric acid and isovaleric acid character early in fermentation but expect flavor resolution around the one-year mark. However sometimes these off-flavors are persistent and the beer is dumped. Any beers demonstrating acetic acid are immediately discarded [9], including the barrel [1].
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. Rogers has intentionally left barrels exceed the 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 [1].
Recipes
(In progress)
De Garde regularly brews about one dozen different base recipes with slight variations [2], though in 2014 they brewed over 100 unique recipes, a testiment to their willingess to try new processes and techniques [1].
Recipes are categorized into three general styles; berliner weisse/gose-inspired, saison-inspired, and lambic-inspired. As the brewery grows and matures, Rogers plans to phase-down or phase-out the berliner weisse/gose-inspired beers, giving more focus and attention to saison- 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. The brewery recognizes the berliner weisse/gose-inspired beer popularity with customers, therefore still plan to produce several batches per year. The end goal is to have the lambic-inspired beers represent a significant majority of the production [8].
See Also
Additional Articles on MTF Wiki
- Spontaneous Fermentation
- Lambic
- Turbid Mash
- Brettanomyces
- Pediococcus
- Acetic Acid
- Butyric Acid
- Isovaleric Acid
- Berliner_Weissbier
- Cantillon
- 3_Fonteinen
External Resources
- The Beer Temple Episode #264: On Location at De Garde Brewing
- The Sour Hour Episode 20 - De Garde Brewing
- The Sour Hour Episode 21 - De Garde Brewing
- Interview with Trevor Rogers of De Garde Brewing
References
- ↑ 1.00 1.01 1.02 1.03 1.04 1.05 1.06 1.07 1.08 1.09 1.10 1.11 1.12 1.13 1.14 1.15 The Beer Temple Episode #264: On Location at De Garde Brewing
- ↑ 2.0 2.1 2.2 2.3 2.4 2.5 2.6 Interview with Trevor Rogers of De Garde Brewing. Retrieved 2/25/2018.
- ↑ 3.0 3.1 De Garde Brewing Opening Soon With a Wild/Barrel-Aged/Farmhouse Focus. Retrieved 2/25/2018.
- ↑ 4.00 4.01 4.02 4.03 4.04 4.05 4.06 4.07 4.08 4.09 4.10 4.11 4.12 Talk Beer- AMA De Garde Brewing. Retrieved 2/25/2018.
- ↑ 5.0 5.1 Trevor Rogers of de Garde Brewing. Retrieved 1/28/2017.
- ↑ 6.0 6.1 de Garde Goes Wild in Tillamook. Retrieved 2/25/2018.
- ↑ 7.0 7.1 Breakout Brewer: de Garde Brewing. Retrieved 2/25/2018.
- ↑ 8.00 8.01 8.02 8.03 8.04 8.05 8.06 8.07 8.08 8.09 8.10 The Sour Hour Episode 20 - De Garde Brewing.
- ↑ 9.0 9.1 9.2 9.3 9.4 9.5 9.6 9.7 9.8 9.9 The Sour Hour Episode 21 - De Garde Brewing.
- ↑ 10.0 10.1 The Spontaneous Files: De Garde Brewing. Retrieved 3/3/2018.