Changes

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).

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).