Dogfish Head Beard de Garde

Formerly brewed at Dogfish Head Brewery
Milton, Delaware USA
5.1% Bière de Garde | 2 Ratings | 22 IBU |
Beard De Garde is a special brew made as an ode to the great American chef and food writer James Beard.  To assist Sam and brewpub brewer Ben with this brew we invited Owner/Chef Adam Dulye of The Monk’s Kettle and The Abbott’s Cellar in San Francisco to come and collaborate with recipe creation and brewing of this beer.  Beard De Garde will also be poured at an upcoming beer dinner that Sam and Adam will be hosting at the Beard House in New York later this year.  One of the main things Beard was known for was bringing French cooking to middle-class America.  For that reason we decided to go with a French Biere De Garde base style, a malty farmhouse ale.  French Aramis Hops were used as well.  We then went with a number of Beard’s favorite ingredients in cooking (and life) for further inspiration.  Rye was Beard’s favorite grain, so we added malted and crystal rye (caramelized) to the mash.  Rambo was a particular apple variety that Beard was fond of, so we used 150 lbs of local Rambo apples from Fifer Farms to press and make cider with to add to the wort.  Beard was also a big fan of green peppercorn, so Adam brought over 7 lbs of green peppercorn branches fresh off the tree from a farm in California.  We picked the berries, and pureed with wort before adding to the brew.  Finally, Beard was an avid scotch drinker, so we added a small portion of Peat smoked malt - the same kind they use for scotch production, which lends a smokey phenolic spice twang.  The aroma is full of funky citrus and green spice from the green peppercorns with background notes of smoke.  The flavor is full of peaty smoke which gives way to stone fruit and bready malt.  The finish is all green pepper with a flavor that lingers beyond each sip.

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TOTAL SCORE   
Comments


Beer Rating Assistance


Aroma is one of beer's most complex features. Aroma is propelled by lively CO2 and dampened by pillowy heads - especially nitrogen foam.

Malt
caramel bread hay cereal chocolate coffee nuts toast roasty

Hops
resin floral grass spruce citrus herbs

Yeast/Bacteria
dough barnyard cheese basement aromas leather earthy leaves

Other
alcohol banana bubblegum butterscotch clove cooked vegetables cough drop ginger licorice raisin rotten eggs soy sauce skunky smoke vanilla woody
Appearance is how a beer appeals to the eye and includes notes on color, the liquid's visual texture and the head -- the beer's foam top.

Color
pale golden amber orange red brown black

Liquid
clear hazy cloudy sparkling

Head
rocky frothy minimal white tan brown
Taste is what can be appreciated with the tongue. It's easy to mistake aromas for tastes -- the tongue only senses sweet, bitter, sour, salt and umami.

Sweet
light medium heavy

Bitter
light medium heavy

Sour
light medium heavy

Other
salty umami
The palate includes touch sensations on the lips, tongue, gums and roof of the mouth.

Body
light medium full

Texture
thin oily creamy sticky slick thick

Carbonation
fizzy lively average soft flat

Finish
astringent bitter abrupt long

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