Our next brewery showcase presented by Block 15 Distribution this month is with the one and only de Garde!

Surely you have tasted some de Garde at one point or another. This brewery is at the tip top peak of crafting wild ales and barrel aged beers. The process they go thru is so meticulous and perfected that each of their beers is incredibly sought after and for good reason too!

Situated in Tillamook Oregon, owners Trevor and Linsey Rodgers opened their doors back in 2013 after spending quite a bit of time tracking down the very best wild yeast. Luckily for all of us in the PNW, Tillamook Oregon was the place!

Join us and both Trevor and Linsey for a night of wild beers right here at Belmont Station. We will be featuring FOUR different and unique beers on draft alongside a ton of exclusive bottles in our bottle shop.

You won't want to miss this opportunity to get wild with de Garde!

AVAILABLE ON DRAFT:

de Garde The Anniversary - Wild Ale Aged in Oak Barrels Blended from Three Years

de Garde Lee Kriek Grande Réserve: Bourbon Vanilla Cuvée - Spontaneous Red Ale with Tart Cherries & Vanilla Beans aged in Oak Bourbon Barrels for Seven Years

de Garde The Frais à l’Orange - Spontaneous Wild Ale with Cryo Fresh Amarillo & Strata Hops & Orange Zest, Aged in Oak Barrels for Three Years

de Garde The Broken Truck - Spontaneous Wild Ale aged in Oak Barrels blended from Four Years

MORE ABOUT DE GARDE BREWING:

"We make beer and wine that has something to say.

Expressions and illustrations of the farms. Projected colors and recollected aromas of the vineyards.

Locally and responsibly sourced ingredients from our region, painstakingly processed by hand.

No additions, subtractions or modifications are needed. None are offered.

Just honesty, care, and quality.

Nature provides something unique each year. We embrace that innate beauty and potential.

We are a family-owned business.

There are no investors or outside inputs. Just our own small team. Crafting and sharing beautiful things that we care deeply about.

We hope you’ll enjoy it as much as we do. It has all been worth doing.

It’s about place.

It’s about time.

Our beer is a representation of place, and equally, a representation of time.

While many of our processes are similar to most breweries, we diverge when we transfer our beer to our coolship. It passively acquires the native yeast and bacteria from our environment there, and that’s all that we use. It’ll be offered to painstakingly prepared large oak barrels the following day.

Most beer takes days. Ours take years.

Nature operates on its own time. There’s a near glacial pace to the slow progression of truly wild yeast and bacteria. In comparison to the norm of one or more laboratory isolated organisms being added in large amounts, the harmony of a fabulously diverse array acting in a delicately beautiful progression is incredibly slow. We believe they are capable of providing so much more though. We believe it’s worth giving time.

Each evolving stage of fermentation and aging brings an unfolding of possibilities.

We see our job as nurturing, not making. Crafting, not manufacturing.

We humbly craft and offer a kaleidoscope of everchanging options throughout the year.

We work with the seasons. We brew in the colder months, when the environmental yeast and bacteria is in its most ideal balance. We process fruit and botanicals in the warmer months, when such things are ready. We care for our barrels, and their maturing contents, always.

Each season and each year bring us different opportunities and ingredients. We embrace those that we find exciting.

Who knows when nature will provide the same opportunity again?"