Bière de Garde, a cheapened term

From what I have read on this site the term "Bier de garde" translates loosely into an aged or "guarded" beer. The next point I would make is there is precedent for best or most reliable "Bier de garde"

Where I stand is I have drank a few but like saisons not really sure what they are or which ones are the best.

 

Troegs would beg to differ...

 

Perhaps you can provide an example of a case that prompted you to make this thread.

 

Wait til you hear what's been done to IPAs.

I don't know this style very well. For other styles, I appreciate the classics, truth in advertising and reviewing to style. But I also really appreciate all the innovation, too. It's breweries trying to capitalize on marketing trends instead of labeling their beers properly (or brewing them well), that I get the most annoyed with.

 

As I understand the history Biere de Garde was basically farmhouse homebrew which is more of an approach than a style (often emphasizing local ingredients) so just using those words on the label doesn't really tell me much. Of greater use would be some label notes describing exactly what it is the brewer is putting forth.

 

Some styles change when they cross the pond, and buying imports is really your only option.

Look At Berlinerweisse/Gose in this country. 99% of breweries making them don’t use anything near traditional methods. The beers are totally different from the German originals.

 

French Farmhouse beer. Similar to Belgian saison/farmhouse ale but different (fill in the blank).

 

As different as the farmer who brewed them. Such ales served as a wage supplement for field hands and when it comes to slaking the thirst of a guy who has been slinging a scythe all day I think the principle requirement is it be wet.

 

Without getting too long-winded, if you want to better understand this type of beer, you should read what Dave Janssen has to say about it.

http://www.horscategoriebrewing.com/2017/10/introductory-thoughts-on-biere-de-garde.html

Actually, you should just read his entire blog.

And then start with Lars' blog about traditional farmhouse ales in Europe.

http://www.garshol.priv.no/blog/321.html

That'll keep you busy for a while.

 

Some people such as EvenMoreJesus have posted some good replies to your initial questions regarding the style of Biere de Garde so I wont post repeated points.

However, since you are just getting into the style, I figured I'd suggest looking into finding some of Ommegang's Bigger and Bretter - it is a truly fantastic biere de garde

 

This detailed description of the "style" might also be of use, but, as you mentioned, there is a certain lack of specificity in it. If people are looking for an "aged saison", just because they are both labeled "farmhouse ales", they are barking up the wrong tree.

Aroma: Prominent malty sweetness, often with a complex, light to moderate toasty character. Some caramelization is acceptable. Low to moderate esters. Little to no hop aroma (may be a bit spicy or herbal). Commercial versions will often have a musty, woodsy, cellar-like character that is difficult to achieve in homebrew. Paler versions will still be malty but will lack richer, deeper aromatics and may have a bit more hops. No diacetyl.

Appearance: Three main variations exist (blond, amber and brown), so color can range from golden blonde to reddish-bronze to chestnut brown. Clarity is good to poor, although haze is not unexpected in this type of often unfiltered beer. Well-formed head, generally white to off-white (varies by beer color), supported by high carbonation.

Flavor: Medium to high malt flavor often with a toasty, toffee-like or caramel sweetness. Malt flavors and complexity tend to increase as beer color darkens. Low to moderate esters and alcohol flavors. Medium-low hop bitterness provides some support, but the balance is always tilted toward the malt. The malt flavor lasts into the finish but the finish is medium-dry to dry, never cloying. Alcohol can provide some additional dryness in the finish. Low to no hop flavor, although paler versions can have slightly higher levels of herbal or spicy hop flavor (which can also come from the yeast). Smooth, well-lagered character. No diacetyl.

Mouthfeel: Medium to medium-light (lean) body, often with a smooth, silky character. Moderate to high carbonation. Moderate alcohol, but should be very smooth and never hot.

Overall Impression: A fairly strong, malt-accentuated, lagered artisanal farmhouse beer.

Comments: Three main variations are included in the style: the brown (brune), the blond (blonde), and the amber (ambrée). The darker versions will have more malt character, while the paler versions can have more hops (but still are malt-focused beers). A related style is Bière de Mars, which is brewed in March (Mars) for present use and will not age as well. Attenuation rates are in the 80-85% range. Some fuller-bodied examples exist, but these are somewhat rare.

History: Name literally means “beer which has been kept or lagered.” A traditional artisanal farmhouse ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather. It is now brewed year-round. Related to the Belgian Saison style, the main difference is that the Bière de Garde is rounder, richer, sweeter, malt-focused, often has a “cellar” character, and lacks the spicing and tartness of a Saison.

Ingredients: The “cellar” character in commercial examples is unlikely to be duplicated in homebrews as it comes from indigenous yeasts and molds. Commercial versions often have a “corked”, dry, astringent character that is often incorrectly identified as “cellar-like.” Homebrews therefore are usually cleaner. Base malts vary by beer color, but usually include pale, Vienna and Munich types. Kettle caramelization tends to be used more than crystal malts, when present. Darker versions will have richer malt complexity and sweetness from crystal-type malts. Sugar may be used to add flavor and aid in the dry finish. Lager or ale yeast fermented at cool ale temperatures, followed by long cold conditioning (4-6 weeks for commercial operations). Soft water. Floral, herbal or spicy continental hops.

Vital Statistics:
OG: 1.060 – 1.080
FG: 1.008 – 1.016
ABV: 6 – 8.5%
SRM: 6 – 19
IBUs: 18 – 28

Commercial Examples: Jenlain (amber), Jenlain Bière de Printemps (blond), St. Amand (brown), Ch’Ti Brun (brown), Ch’Ti Blond (blond), La Choulette (all 3 versions), La Choulette Bière des Sans Culottes (blond), Saint Sylvestre 3 Monts (blond), Biere Nouvelle (brown), Castelain (blond), Jade (amber), Brasseurs Bière de Garde (amber), Southampton Bière de Garde (amber), Lost Abbey Avante Garde (blond)

 

Good read on that supposition from Mr. Janssen, as well:

http://www.horscategoriebrewing.com/2018/01/biere-de-saison-1905-recipe-infusion.html

and

http://www.horscategoriebrewing.com/search/label/Saison

 

I see no correlation between the styles, and if there are, I don't care - because I would never reach for one if I wanted the other. They don't fit into the same craving.

 

First, to answer the question I think that Biere de Garde has definitely been cheapened by American brewers. On the other hand...

Let me refer everyone to "Farmhouse Ales: Culture and Craftsmanship in the Belgian Tradition" by Phil Markowski. He mainly covers saison but there is a section on biere de garde. In his explanation of what these beers originally were it becomes obvious that they were simply farmhouse ales, and that there was no style. Saisons were simply beers brewed for the workers in the harvest season, and biere's de garde were beers that were meant to be bottled and set aside as opposed to the more common direct consumption ale. The names were not the names of styles of beers, but just general descriptors.

Most of these beers were sour, at least to some extent (biere de garde less so), and low in alcohol (also less so), and given that it's clear that the beers that we're producing these days are not the same. These modern styles have been created, or re-formed (maybe recreated) not only by Americans but by some Belgians prior to us. And in my opinion, there's nothing wrong with that. Belgian and French farmhouse ales simply evolved just like every other beer, and those beers today are stronger and cleaner than those of the past. All OK, right?

Where I think things have gone wrong is that American brewers seem to feel that if you use 'saison yeast', which has also been 'evolved', you can call whatever you brew a saison. And the same goes for biere de garde. But somewhere along the way in our spotless stainless steel breweries we've lost the rustic nature that those farmhouses had, and we've lost character. We've cleaned up these fascinating multi-strain fermentations by selecting what we want, but we've lost depth by cutting out some of the others. And a little bit of wet cork character never hurt in a biere de garde either!

That's why I believe the future of craft brewing is actually going deeper into rustic character with more funkiness, more heirloom grains, and perhaps more wood. Everything always comes full circle, and although we may not get back to drinking "unfermented" (meaning no yeast pitched) beers of 2.0% abv I think we'll be looking for that rustic depth and charm and funkiness.

Just my 2 cents.

 

Jim, what would be your preferred yeast for brewing a Biere de Garde?

Cheers!

 

Interesting question, especially as I just mentioned mixed strains. Tough to say... WLP072, or WLP072 backed by WLP566, but then oak-aged. The oak really smooths out the 566 but I'm not sure how it would work with the 072. Just a guess. Maybe just 072 with a touch of oak in the fermenter, not barrel aged. I might throw a bit of spelt into the grain bill as well, and some wheat to give life to the base malt pils - AHHH! I'm getting too complicated!

 

Wyeast produces a yeast they ‘brand’ as Bière de Garde (3725-PC) but since it is part of the Private Collection it is not a year-round strain.

Some details from the website:

“STRAIN: 3725-PC

Bière de Garde

Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.

Low Flocculation

Attenuation: 74 - 79

Temperature Range: 70 - 84

ABV: 12”

I have not brewed with this yeast but the description sure makes it sound like it would produce a tasty Bière de Garde.

Cheers!