Anyone have a great recipe?
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I haven’t made one before but do you have one in mind that you’ve liked? Again, I haven’t done one but I’d trust this recipe.
I do not, but there are 5 recipes on the AHA site under homebrew recipes that all look interesting. I am intrigued.
Sounds good, is there a good available commercial example I could try? I remember SN’s version, but have not seen it in awhile.
There are Biere de Garde recipes in the AHA recipe database.
Here’s one:
I read Farmhouse Ales and thought I knew how to brew these. Then I tasted some commercially made ones and wasn’t sure. So now I’m not really sure what the hell they are.
I played around with the wyeast BDG yeast. Just a plain grain bill, pils with a bit of wheat and it let the yeast shine. I’d like to try it again actually
small world, my club is organizing a BdG brew in which our beers will be judged against one another. Heres what Im brewing"
20% Weyermann Pils
80% Weyermann munich
1 ounce roasted barley for color
ferment at 52 with 34/70
OG 1.065
mash for attenuation, hoping for an FG around 1.010
.75 ounces US goldings at 20 minutes
Enough bittering hops to get to 25 IBU Total
softish water, mash ph around 5.3
This is what I would consider a good bier de garde recipe (maybe a warmer fermentation with a lager yeast though according to Farmhouse Ales) but I see others with a “funk” component which then confuses me.
Our club did a style study on this style some years back. One thing that I remembered was that the commercial examples varied quite a bit. Some were very clean and lager like while some were estery with Saison/Belgian yeast flavors.
It’s a commercial construction more than a historical style. I just shoot for Jenlain and figure it’s close enough.
I brewed one years ago and IIRC it turned out pretty well. As far as I could find, the tyre supposed to be fairly clean. If you get a funky one it means it’s been around too long. But there is a lot of commercial variation and no real history to look to. Shoot me an email to remind me and I’ll try to find my recipe.
I tried Jen lain and based mine around that. The wyeast strain I think gave similar character to the beer.
Hors Categorie covered Bières de Garde a few times. Interesting reading it you’re interested in the history of the style.
http://www.horscategoriebrewing.com/2017/10/introductory-thoughts-on-biere-de-garde.html
yeah, the only commerical “BdG” Ive had were mixed ferms, so I really have no idea what to compare mine to taste wise.
I was going to make one but it seemed like many of the yeast suggestions had some amount of funk to them and I’m not into funk at all… no esters, no complex, barnyard, horse blanket, etc. Then someone suggested WLP072 French Ale…
That seems pretty encouraging but I still did not make the beer. It says CLEAN but I chickened out anyway. Does anyone have any experience with WLP072?
They are probably harkening back to the historic (turn of the last century) BsdG which was almost certainly a mixed fermentation aged at least six months – as contrasted with the cleaner commercial revival in the late 20th century.
Thanks for the great replies!
looks like the BdG yeast is only seasonal from the big yeast labs. Does anyone know if the smaller yeast labs offer it year round?
I’d say just use a lager yeast.