The Broken Truck
de Garde Brewing

The Broken TruckThe Broken Truck
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From:
de Garde Brewing
 
Oregon, United States
Style:
Wild Ale
Ranked #5
ABV:
5%
Score:
100
Ranked #86
Avg:
4.58 | pDev: 6.33%
Reviews:
53
Ratings:
393
Status:
Active
Rated:
Tuesday at 01:33 PM
Added:
May 19, 2015
Wants:
  260
Gots:
  37
Shortly after we started distributing, we had our cursed old brewery truck break down while carrying a load of kegs to our distributor. Our distributor was about to close for the weekend, and we had no way to get them there in time, and nowhere to store them in good condition during the opressively hot weather. As is our habit during times of stress, we sought a cold beer at the newly opened taproom and growler station around the corner, Tin Bucket. After chatting with the owner, he expressed his disappointment at not being able to get our beer. To cut it short, he and his partner bought the entire truckload, saving not just the beer, but quite literally our business.

This beer is for them. We worked with them to blend this from three different years of our lambic inspired barrels. We chose a blend with a beautiful and expressive Brett character that has only blossomed during its extended conditioning. Our favorite beer to date.
Recent ratings and reviews. | Log in to view more ratings + sorting options.
Ratings by KCBeerNerd:
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Rated by KCBeerNerd from Missouri

4.6/5  rDev +0.4%
look: 4.75 | smell: 4.75 | taste: 4.5 | feel: 4.25 | overall: 4.75

Dec 09, 2015
More User Ratings:
Photo of M-Fox24
Reviewed by M-Fox24 from New Jersey

4.29/5  rDev -6.3%
look: 4.25 | smell: 4.5 | taste: 4.25 | feel: 4 | overall: 4.25
A: Cradled discharge to the carafe, which precedes the conveyed ounces to the stoneware without disturbing the residuals. This is a continuous draw to isolate the sediment, for resettling & repurposing thereafter. In this case, a concealed coloration to the ceramic, if not allowing an aerial perspective. Correspondingly, the isolated carafe is not clay built, and is more accepting to the environmental auras. This is shown through a shade near tiger lilies, while the later transfers decant with a tinged (sweet potato) hue. All the while, radiation impacts that aerial perspective on the isolated – porcelain – ounces, which has a California poppy tone, before decanting a late shade towards sun conures. There are cloudy inceptions that are relaxed over time, as longevity obstacles an interlaced lucidity. On the other hand, a white hibiscus collar tops at around/< .3 dm, which is shortly combatted through stunted PH levels, departed lupulin effects, and impacted ions. Accordingly, the retreat is advanced to thin seclusions, from a micro- to a nanometer level, of thickness. The output here has a dogwood flower tinge, which is eventually dispersed & canceled out. With this in mind, there is an insignificant preservation on fretwork, unless controlling the disturbance(s) upon the turns & discharges

S: An intricately involved webbing through the fermentable behaviors, while an oak ridden subtext materializes. The amylase conversions on alpha and beta are necessitated over time, as an incandescence exploitation develops over the clay pot lays, which softens the sheltered acidity to nuance the trails. Respectively, the kickoff is soft to pencil in phenylethyl acetates, which render fresh-cut peonies & agave nectars. Such aspects sit beneath isoamyl octanoates, when detailing peaches aside rangpurs with bergamot oranges on a higher floor. A voyage that draws in a resemblance to apple cobblers & apricot compotes at the midriff, while an oak lactone sentiment grows underneath. Appropriately, a wooded stave to plank presence with a rustic rurality in the forward climbs, just as Brettanomyces mount in volumes. This is conveyed through decanted intervals upon tepid breezes, as clocked degrees attend the aged corrosion(s) accordingly. To that extent, there is an isovaleric acid denotation to cultured cheeses, which has an elderly hop brink. Nonetheless, the main drivers place an emphasis on phenolic compounds, as time > 4 hrs. Markedly, sweaty hoofs amid goat-y pastures with a leathery – tannin – endowment, while grain silos billow smoke above an old broken truck

T: Polyhydroxy phenols are synthetically (& naturally) bound to the build, which provides an attenuated assist, upon the suspended timetables. A facet that stays below to not overdo, or outperform, as the intention is there to supplement the bacterial densities. The notations have a lactic ignition that eventually eases over time, providing a bready grain bill that speaks to towering silos. Sequentially, a development that finds a recording near raw cranberry honey, while connoting decayed positions across morello cherries, lemons, and citrus. There is a eugenol to hexanoate compartmentalization towards the wort complications, when implying cloves apart anise, which steers an infectious benefactor upon the lipids of oak. Suitably, a 4-EP specification on rabbity phenols, which have a catacomb audacity through pholcidaes. The process is enamored across the balmy increments @ an hour > 6, for an evaporated nuance that neighbors Grüner Veltliner, before reaching (cellar-controlled) Oloroso VORS @ an hour > 18. Accordingly, damp growths ratify grapefruit, while an oxidized nuttiness grows amid buckskin & nicotiana

M: A refermented element on cellared acerbity that provides a calm softness to the effusions, while the fermentable derivatives cleanly manipulate. A vintage that has regulated the presence on sulfur dioxides to gunpowder, beyond the presetting notions most akin to sea shells. Thus, an approach that has an attenuated calmness on the weathered cessations, when maintaining a smooth to caustic balance

O: An involved development that’s facilitated over basket suspension, where the later ounces are subjected to the retreated residues. Thereby, driving an indigenous difficulty to wild microorganisms, while being careful to not containment the overall build. Outside of this, the methodology comes with a vintaged maturity, for reimagining the ester offshoots
Tuesday at 01:33 PM
 
Rated: 4.5 by rstump24 from Ohio

Jul 12, 2023
Photo of Sheppard
Reviewed by Sheppard from Massachusetts

4.47/5  rDev -2.4%
look: 4.25 | smell: 4 | taste: 4.5 | feel: 5 | overall: 4.75
Pours golden with frothy soap off white head. Mustyness and wash rind cheese with a touch of apple flesh on the nose. The first thing that stands out is that this is soft - it doesn't have any commandeering characteristics that detract from the others. I get some apple, some arugula bitterness, with restrained acidity. Maybe some musty sour cherry too, kinda like what you get in a kriek but very much more subtle. This is an excellent excellent spon beer. One of the best beers of this variety I've had in some time.
Jul 09, 2023
 
Rated: 4.5 by dan_amdg from Illinois

Jul 05, 2023
 
Rated: 4.68 by notchucknorris from California

Apr 25, 2023
Photo of rodbeermunch
Reviewed by rodbeermunch from Nevada

4.63/5  rDev +1.1%
look: 4 | smell: 4.75 | taste: 4.75 | feel: 4.5 | overall: 4.5
Man if I had to put potentially the best beers of 2022 against each other, it might be this and that Gueuze from New Glarus. Whooo boy, some good'uns. This is the '22 bottle.

Pours yellow out on the river. Summer winding down, let's finish it up. Hits some amazing funky sour spontaneous notes. And they said it couldn't be done on this side of the pond. Just a delight to smell. The best of what Tilamook has to offer. Boasts fresh french oak feels, bugs, grapefruit, lemon rind, bleu cheese, green apple yogurt. The gang's all here.

The taste was such a nice thing, great bottle on one of those awesome yet sad close to summer beers. Made it memorable. Its vibrant, fresh cut hay and oak alongside some citrus wedges like you just stomped some kids at youth soccer. One of the best expressions of brett ever in a beer. Sawft body too, never felt too acidic or sour. This is honestly better than most Belgian gueuzes. I realize given the demographics of beer nerds, they're going to keep fetishizing Western Europe, but I'll be more than happy to take any of these Wisconsin and Oregon gems off your hands.
Mar 13, 2023
 
Rated: 4.5 by Skellbop from New York

Nov 27, 2022
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Reviewed by WickedBeer from Alabama

4.29/5  rDev -6.3%
look: 4.75 | smell: 4.5 | taste: 4 | feel: 4.25 | overall: 4.5
Opened up No. 6 (1/20), 7 (1/21), and 8 (1/22) together and tasted side-by-side.

All three boasted a beautiful golden yellow on the pour, with frothy, aromatic head that was slow to settle into the body of the beer.

No.6 brought notes of lemon zest, oak, and white grape must on a sweet, musty backbone. No. 7 came on sweeter, with more of a citrus candy quality and a bit less Brett character. The oak component had more of a "freshly cut" aroma to it, and preceded notes of bleu cheese that I didn't get on No.6. No.8 was probably the most distinctly unique; white wine like with 7, but more of a grapefruit-specific citrus quality and a deeper complexity of wet hay and an overall better balance of sweet & funky.

The palate on all three of these were led predominantly with drying tannin and bitter citrus peel. The oakiness was relatively similar amongst the three and bolstered the flavor influence from the yeast bill, however while No.8 showed its youth with the least amount of bitterness, 7 & 8 had comparable dryness and a more noticeable citrusy bitterness. No. 6 was also had the highest level of residual puckering tartness.

Light-bodied, dry, and lightly bitter mouthfeel to all three. As mentioned, varying levels of tartness / acid, but all very soft in their carbonation and smooth in the finish.

Overall, I'm honestly surprised with how similar each vintage of these beers was. Each had their own unique nuances, but when broken down you could find very similar characteristics on both the nose and the palate with both, characterizing a predominance of fresh oak, Brett, bitter citrus, drying tannin, and a noticeable albeit subtle funky/cheesy quality on the backbone. Definitely fun to have these all side-by-side.
Nov 06, 2022
Photo of rodmanfor3
Reviewed by rodmanfor3 from Vermont

4.5/5  rDev -1.7%
look: 4.5 | smell: 4.5 | taste: 4.5 | feel: 4.5 | overall: 4.5
OG batch 1 Broken Truck.
Classic de Garde taste, similar in quality to all of the "Bu" beers that were bottled during the brewery's infancy.
It lacks the nuance of Trevor's newer offerings; minimal funk, lesser barrel treatment, aggressively sour.
Overall, a legendary beer whose story was greater than its contents.
Nov 01, 2022
 
Rated: 4.59 by Zekenyce from New Jersey

Oct 24, 2022
 
Rated: 4.52 by timmy2b from New York

Aug 30, 2022
 
Rated: 4.63 by JAWS from New York

Jun 22, 2022
 
Rated: 4.57 by crobinso from Colorado

Jun 13, 2022
 
Rated: 4.02 by Affinity from Missouri

May 01, 2022
Photo of JohnnyHopps
Reviewed by JohnnyHopps from Indiana

4.56/5  rDev -0.4%
look: 4.75 | smell: 4.25 | taste: 4.75 | feel: 4.5 | overall: 4.5
Appearance - The beer, from a double sealed bottle, poured a golden color with an aggressively bubbled white head.

Smell - The brett character came out in the nose with a degree of bitterness.

Taste - Grass, green apples, and a brett character that really stands out. The finish had a bitter earthy quality. It was not particularly sour, but it definitely brought the funk.

Mouthfeel - The carbonation was aggressive, quickly sweeping away any sweetness.

Overall - No fruits or adjuncts are needed. This was great.
Mar 13, 2022
 
Rated: 4.5 by not2quick from Missouri

Jan 20, 2022
Photo of jb_4226
Rated by jb_4226 from Texas

4.9/5  rDev +7%
look: 5 | smell: 5 | taste: 5 | feel: 4 | overall: 5
#103, good stuff!
Jan 18, 2022
 
Rated: 4.5 by Bum4ever from California

Jan 03, 2022
 
Rated: 4.44 by Bhubbard34 from Pennsylvania

Dec 28, 2021
The Broken Truck from de Garde Brewing
Beer rating: 100 out of 100 with 393 ratings