backyard hopyard

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still life w/ Liberty

Biere de Garde: criminally underappreciated. Clean but rustic, Bock and saison had a baby and they called it French farmhouse ale. This is my 5 gallon stab at the pale end of the style with honeyed malt and flashes of biscuit, hop spice, and flowers that takes on musty undertones when cellared in corked bottles.

Biere d’Avril
Blonde biere de garde
5 gallons, all-grain
OG: 1.078 FG: 1.012

Grist:

  • 10 lbs Belgian Pils
  • 2.5 lbs German Munich 20 EBC
  • 0.5 lbs Belgian Aromatic malt

Mash:

  • 148°F for 90″
  • 170°F for 5″

Boil:

  • 1 oz Palisade (plug, ~8%aa) @ 60″
  • 1 oz Styrian Goldings (pellet, ~4%aa) @ 30″
  • 12 oz table sugar @ 5″

Fermentation:

  • Clean-profiled ale yeast
  • 14 days @ 64°F
  • 90 days @ 35°F

mission statement

Beer is a miracle, a window to the past, a stolen moment, a vehicle for insight and connectedness. It’s the story of civilization. It belongs in a mouth-hole. It’s been a sacrament, a commodity, contraband, sustenance, trend, badge, relic, engine of industry, vocation, hobby, passion, causer of burps and insight and laughter. It’s a drinkable koan, simultaneously unfathomable and simpler than you think. More serious but more fun, too.  Have a drink with me.