high fermentability. The combination of high-quality malt and full attenuation gives a full-flavored, malty brew, with a snappy finish. Most finish in the 6 to 8 percent range. Locally, there are hop farms in the Alsace region near Strasbourg, across the border from the famous Hallertau hop region of Germany. The French variety is named Strisselspalt. Even so, bière de garde is hopped with restraint. The French may eschew the local hops and opt for other European noble hops. Hop aroma is virtually non-existent. Yeast selection is still another personalized ingredient. Some brewers use lager yeast and ferment well above the temperature range that is optimal. Most use ale yeast and ferment at the lower end of its temperature range, a condition that would eliminate any strong fruity character because of the slow, extended fermentation. A brief, cold-conditioning period follows the fermentation. Usually several weeks is sufficient to smooth out the brew. Bière de garde is then bottled and corked.
It can be cellared for some time, and develops some earthy character because of the cork, hops and maturation period. Part of this unusual profile may be the utilization of unfamiliar combinations of ingredients or by using them outside of their standard comfort level. Either way, there is no denying that the bière de garde brewers of France have a way with their medium. Bières de garde may be one of the most underappreciated genres of beer. Though overshadowed by their Belgian farmhouse counterparts, they are as finely-crafted. It may be time to let down your garde.
Sampling Saison The French word for season, saison, has become a stylistic designation to distinguish a group of beers from Wallonia, the French-speaking region of Belgium. Today, these historically seasonal ales are brewed year-round. Saisons are assertive, unmistakably Belgian and unequivocally earthy.
the Complete World of B eer S tyles
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