19. BELGIAN AND FRENCH ALE
19C. Biere de Garde
Aroma: Malt is prominent in the aroma, which is otherwise complex with a slight level of fruity esters, little or no hop aroma, and often a musty/woody character. Higher alcohols may be detected. Diacetyl low to none.
Appearance: Color can vary from full gold, to copper-colored (most common), to a dark reddish-brown. Clarity and head retention are generally good.
Flavor: A medium to high malt flavor often characterized by toffee or caramel aspects is typical. A slight musty or woody character may be present. Hop bitterness is often modest, though subtle and restrained hop flavors may occur. Diacetyl low to none.
Mouthfeel: Medium body, which in the best examples has a very smooth, silky character to it. Alcohol level is medium to strong and gives a warming sensation. Moderate carbonation.
Overall Impression: A rich, complex, malty, moderately strong ale.
History: A farmhouse style from northeastern France which reflects the "March beer" tradition of a stronger beer brewed at the end of the cool season to last through the warm months. Its revival began in the 1970's after nearly disappearing in the aftermath of World War II.
Comments: The name means "beer for keeping," denoting a beer that is strong enough to be stored for quite a while.
Ingredients: Typically made from pale malts and a Vienna or Munich type. Crystal malt plays a prominent role in some examples. A variety of continental hops displaying very subtle floral or spicy aromas and flavors may be used. Some examples are now brewed with lager yeast fermented at higher temperatures. Water is generally soft and imparts a smooth flavor profile.
| Vital Statistics: | OG: 1.060-1.080 |
| IBUs: 20-35 | FG: 1.014-1.022 |
| SRM: 5-18 | ABV: 4.5-8% |
Commercial Examples: Jenlain, Castelain, Trois Mont, Septante Cinq, Brasseurs Biere de Garde.
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