An amped-up tweak of Northern Brewer's Biere de Garde kit, brewed, garded (lagered), and split: half for now, half for Thanksgiving. As seen in Episode 13.
A criminally-underappreciated beer style, in my estimation (Saison and Bock, together at last!), and, according to Garret Oliver, top-notch with roast turkey. Seeing as how T-giving is my favorite holiday, I vowed to not be without it this year. Brewed it extra-hefty in spring to withstand and improve over the long, cold road to November.
But as it so happens, Biere de Garde is traditionally, like its Belgian cousin the Saison, a provision beer for the fermentation-unfriendly summer months. And at the time of this writing, it's still summer, citizens. So ... keg for now, bottles for later. Have cake - eat it too.
Blonde biere de garde
5 gallons, all-grain
OG: 1.078 FG: 1.012
- 10 lbs Belgian Pils
- 2.5 lbs German Munich 20 EBC
- 0.5 lbs Belgian Aromatic malt
- 148°F for 90"
- 170°F for 5"
- White Labs WLP072 French Ale, 1000 ml starter w/ stir plate
- 14 days @ 64°F
- 90 days @ 35°F