de Garde Brewing
Tillamook, Oregon, USA · Est. 2013
Tally's Take
Why this matters
No pitched yeast, ever. Everything is fermented by whatever drifts in off the Oregon coast, which is how lambic works in Belgium and almost nowhere else on earth. Tillamook is known for cheese; the same damp coastal air turns out to suit beer.
The Beer Library
Beers
The Peach
LimitedWild Ale
Spontaneously fermented with no pitched yeast, then aged on peaches. Everything here is fermented by whatever is in the coastal Oregon air.
Drank this? Add it to your passport →Nectarine Premiere
LimitedWild Ale
Oak-aged spontaneous fermentation with whole nectarines. Doing this outside Belgium was considered impossible until a handful of breweries proved otherwise.
Drank this? Add it to your passport →The Broken Truck
LimitedWild Ale
Blended from de Garde's oak stock. With no cultured yeast the brewery cannot repeat a beer exactly, which makes every blend a one-off by necessity.
Drank this? Add it to your passport →Drinking de Garde Brewing? Stamp it in your passport.
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