AMA De Garde Brewing

Discussion in 'TalkBeer AMA' started by ForkAndSpoonOperator, Jan 25, 2014.

  1. ForkAndSpoonOperator

    ForkAndSpoonOperator

    Joined:
    May 10, 2013
    Location:
    Philadelph-ish
  2. libbey

    libbey

    Joined:
    Apr 10, 2013
    Location:
    Vancouver, WA
    What was the beer that inspired you to explore spontaneous fermentation?
     
  3. jmgrub

    jmgrub

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    Aug 25, 2013
    Location:
    Kailua-Kona, HI
    What is your favorite degardebrewing beer so far? Do you ever hang around the gymnasium?
     
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  4. degardebrewing

    degardebrewing

    Joined:
    Oct 1, 2013
    3F gueuze. Still my favorite 'shelf' beer that's truly wild. Just great stuff.
     
  5. degardebrewing

    degardebrewing

    Joined:
    Oct 1, 2013
    1) Lee Noir. It has the delicate balance and complexity I prefer while still having an overall assertive character. Great earthy funx. Never going to fare well in an American wild ale lineup as it seems the trend is towards more assertive/aggressive sours, but it's closer to where my taste lies.
    2) I lift grain sacks and barrels a lot... In all honesty, I should, but years of commercial fishing make it a bit more painful than I'd like. Getting my lift on with bottle curls. Many reps.
     
  6. drgarage

    drgarage

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    Jun 15, 2013
    Location:
    Fran Sanfrisfro!
    Have you ever had a rougher morning than after Magnum-tiharing Fred from the Wood? If so, how did you survive?
     
  7. dimensionx

    dimensionx

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    Oct 19, 2013
    Location:
    Organ

    So much buffs, so many muscle, so ISO.
     
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  8. degardebrewing

    degardebrewing

    Joined:
    Oct 1, 2013
    Yes.
    Coffee.
     
  9. degardebrewing

    degardebrewing

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    Oct 1, 2013
    So FT?
     
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  10. JulianB

    JulianB

    Joined:
    May 3, 2013
    Location:
    Florence, SC
    Trevor, I opened one of my bottles of Lee Noir at a big bottle share in Columbia last weekend, and everyone who had it pretty much universally agreed that it was up there with Black Tuesday and Grey Monday for the best beer of the day. It was also the only bottle I popped where multiple people came looking for top-off pours after trying it.
     
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  11. JulianB

    JulianB

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    May 3, 2013
    Location:
    Florence, SC
    ^^^^ Meant Chocolate Rain, not Black Tuesday, but the point still stands.
     
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  12. degardebrewing

    degardebrewing

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    Oct 1, 2013
    It's ok. My brain is a little wonky when when I get back from Columbia too...
     
  13. stakem

    stakem

    Joined:
    Apr 11, 2013
    Location:
    PA
    Is there any effort being put forth to seriously consider the cow fart system of grading your beers?
    Affixing something to your labels would be beneficial.

    Grandma's walking cow farts...
    Wet pasture cow fart...
    The milks gone bad cow fart...

    nomsayin?
     
  14. JulianB

    JulianB

    Joined:
    May 3, 2013
    Location:
    Florence, SC
    When I get back from that Columbia, it's usually my other head that's worse for wear.
     
  15. Shmeal

    Shmeal

    Joined:
    Aug 28, 2013
    Location:
    Portland, Oregon
    Can I contract more beer from you?
     
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  16. jmgrub

    jmgrub

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    Aug 25, 2013
    Location:
    Kailua-Kona, HI
     
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  17. degardebrewing

    degardebrewing

    Joined:
    Oct 1, 2013
    Not a bad idea.
    We do struggle with differentiating the different styles of our beer. I mean, they're all fermented with our local yeast and bacteria, but something like our hoppy brews are obviously very different from something like the Lee series. If it says wild on the label though, people expect sour, and a lot of our brew isn't by intention. We may need to write a novel to tell people what to expect and how to treat it.

    Honestly, it's been an internal discussion from the beginning, and we just haven't decided how to move forward. So you can continue to look for our janky ass, uninformative, and downright insulting labels for the near future at least.

    Or just ask about the cow flatulence for a particular batch.
    Imperial Vin Bu has terrific gas. Free range grazing on a kidney bean pasture. Very mature. The extra couple months in barrels beyond the other iterations made it happy. But you've gotta love our funkier Berliners.

    Edit: also, with the vagaries of aging wild beer, I'd hate to say that a particular beer is light on the pucky and have someone sit on one for a few years and open a funk bomb.
     
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  18. degardebrewing

    degardebrewing

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    Oct 1, 2013
    YOU KNOW IM NOT THE BOSS SAM.
     
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  19. degardebrewing

    degardebrewing

    Joined:
    Oct 1, 2013
    This just got real awkward. Or awesome.
     
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  20. ASUBeer

    ASUBeer

    Joined:
    Apr 17, 2013
    Location:
    NC
    Can you talk about your experience using local vineyards/grapes in your beers. Curious if that is because you love wilds/grapes, really like wine or have access to such great local vineyards. Or all of the above.
     
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