Every beer created by De Garde is 100% spontaneously fermented. They do not use laboratory-cultured yeast in any of their beers and instead allow wort to cool naturally in a coolship before being exposed to the yeast and microflora present in the environment around them. After cooling, all of their beer is transferred to oak barrels in order to finish fermenting in its own time. De Garde's beers can spend anywhere from six months to five years in barrels before being packaged.
Linsey and Trevor Rogers, the husband and wife team that set up the brewery, draw on time-honoured traditions but also take inspiration from the landsape around them in Tillamook, sandwiched between mountains, forests and the Pacific Ocean on Oregon's picturesque northern coast.
Our fruit-infused wild ale Chuckle du Haut was fermented using De Garde's house culture and we currently have another collaboration with them ageing in foeders in our brew house. We also created The Oister with them in Oregon.
FESTIVAL BEER LIST
The Maison, 5.5% Spontaneous Wild Ale aged in oak barrels, blended from three years (vg)
The Château, 5.5% Spontaneous Wild Ale aged in oak barrels, blended from four years (vg)
Ivy, 6% Spontaneous Wild Ale aged in oak barrels for two years (vg)
The Long Tooth, 6.6% Spontaneous Wild Ale aged in oak barrels, blended with Sante Adairius Rustic Ales (vg)
The Kriekenmaak, 7% Spontaneous Wild Ale aged in oak barrels with tart cherries, cinnamon and vanilla beans (vg)
The Purple, 7% Spontaneous Wild Ale aged in oak barrels with black and red raspberries (vg)
Muscat Première, 8.7% Spontaneous Wild Ale aged in oak barrels with Oregon Muscat grapes (vg)
* (vg) = vegan