Changes

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-year-old aged Cascade or Willamette hops for most 90 to 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 in and only some of the saison-inspired recipes <ref name="thesourhour1"></ref>use 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>. 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 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>[https://www.talkbeer.com/community/threads/de-garde-brewing.5908/ Talk Beer - AMA De Garde Brewing. Retrieved 3/2/2018.]</ref> (Post 164405).  Rogers is not adverse 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>[https://www.talkbeer.com/community/threads/de-garde-brewing.5908/pageTalk Beer -7#post-182214AMA De Garde Brewing. Retrieved 3/2/2018.]</ref>(Post 182214).

Rogers experimented with traditional [[Turbid_Mash | turbid mash ]] regimens but switched to a radical modern approach instead <ref name="beervana">[http://beervana.blogspot.com/2016/11/the-spontaneous-files-de-garde-brewing.htmlThe Spontaneous Files: De Garde Brewing. Retrieved 3/3/2018.]</ref>. De Garde He uses a typical mash procedure<ref name="thesourhour1"></ref>, though some recipes require featuring a higher-than-normal mash temperaturestemperature, bordering on the edge of denaturing conversion enzymes, for most beers <ref>[https://www. This helps produce talkbeer.com/community/threads/de-garde-brewing.5908/page-4#post-163644 Talk Beer - AMA De Garde Brewing Post 163644. Retrieved 3/2/2018.]</ref>. 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 Weisseberliner weisse/Gosegose-Inspired 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 Weisseberliner weisse/Gosegose-inspired beers are mashed at 150°F for a longer duration for a more fermentable wort <ref name="thesourhour2"></ref>. The lambicLambic-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 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>. De Garde does not oxygenate the wort <ref name="craftbeertemple"></ref>. De Garde describes their system size as 15 bbl despite the mash tun being realistically sized for 10 bbl batches <ref name="bierversuche"></ref>. Brewers can squeeze up to 15 bbl due to the modest gravity and alcohol content of many of the beers <ref name="craftbeertemple"></ref>. 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/Gose-inspired beers, the coolship inoculated wort is transferred back into the kettle and held between 100-120°F (110°F target) for approximately 48 to 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 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>.

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 de Garde beer runs through the coolship <ref name="thesourhour1"></ref>. The ~14 bbl coolship was built by Practical Fusion out of in Hillsboro, Oregon <ref>[https://www.talkbeer.com/community/threads/de-garde-brewing.5908/page-22#post-737875Talk Beer - AMA De Garde Brewing Post 737875. Retrieved 3/2/2018.]</ref>. Prior to having the coolship installed, de Garde used their 7 bbl hot liquor tank Hot Liquor Tank and boil kettle 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>[https://www.talkbeer.com/community/threads/de-garde-brewing.5908/page-6#post-169003Talk Beer - AMA De Garde Brewing Post 169003. Retrieved 1/27/2018.]</ref>.

Rogers can brew yearFor the berliner weisse/gose-round due 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 steadywarm temperature hold is complete, the wort is transferred to oak barrels and allowed to cool, wet climate in Tillamook naturally <ref name="oregonbeerthesourhour2"></ref><ref>[https://www.talkbeer.com/community/threads/de-garde-brewing.5908/page-12#post-194702 Talk Beer - AMA De Garde Brewing Post 194702. Retrieved 1/27/2018.]</ref>.