Not that we need more recipes or help getting ideas but for those who are curious. I would like to show my passion for this style. The facebook group, “Saison, Biere de garde and Farmhouse ale Appreciation Society” has a recipe as their second L’internationale Recipe release. Simply named L’internationale Vol 2. The idea was to give a recipe where different homebrewers and pro brewers could make it to show off local ingredients and interpretations. It was started in Oct 2019. The commercial releases weren’t well done as it was the pandemic. I tried it, it was fun.
Now I don’t think this recipe is important but what I like about the idea is expression of locale.
Let me get up on my higher soap box. We should make a Montrealer one; our ideas, local ingredients. Biere de garde is artistic and is a very broad style. My interpretation is a beer born from smooth German and Czech beers, dragged through Belgium and honed in working class northern France. It strives to be its own local thing, very drinkable but high in alcohol. Blonde, Amber, brown are all categories we call them. If its lighter in colour it leans more on hop bitterness for balance and darker more on malt. It is very dry and lagered. Our bourbon barrel (rather used so its more a vessel for lagering and micro-oxidation) is where we are lagering.
What local maltsters and hop growers do people like? What kind of yeast do we want? What are people capable of fermenting at?
For the record, I’m happy with this classic styles recipe or many others, im just thinking all the ingredients could be local and if everyone wants to run with an idea i am keen and this is the style for it. Again, if not local thats cool too. I am just trying to show one reason i love this style.