BJCP 24C · Belgian Ale
Bière de Garde
A northern French keeping beer, malty, toasty and cold-conditioned, in blond, amber or brown versions, with a dry finish and few hops.
Bière de Garde by the numbers
- Alcohol (ABV)
- 6.0 – 8.5%on a scale of 2.0 to 14.0
- Bitterness
- 18 – 28 IBUon a scale of 0 to 100
- Color
- 6 – 19 SRM12–37 EBCon a scale of 1 to 40
- Original gravity
- 1.060 – 1.080on a scale of 1.026 to 1.130
- Final gravity
- 1.008 – 1.016on a scale of 0.990 to 1.040
What Bière de Garde is like
A strong, malty, cold-conditioned ale that can be blond, amber or brown. The malt is the star, with toasty or caramel notes depending on the color, and the finish is dry and clean. It may have a light cellar-like or musty touch, which is considered acceptable.
Appearance
Gold to reddish chestnut depending on the version. Good clarity thanks to the lagering; white to beige head with moderate retention.
Aroma
Rich malt: bread and biscuit in the blond versions, toast and caramel in the amber and brown ones. Low esters and very restrained spicy or herbal hops. There may be cellar-like or light musty notes.
Flavor
Medium to high malt, with an initial sweetness that dries out in the finish. Low to medium bitterness, just enough for balance. Blond versions are spicier from the hops and brown ones more toasty, but never roasty.
Mouthfeel
Medium to medium-light body, medium to high carbonation. Some soft alcohol warmth.
Where Bière de Garde comes from
It's the farmhouse beer of the Nord-Pas-de-Calais region, traditionally brewed at the end of winter and kept to drink in the warm months; hence its name, which means beer for keeping. Modern versions became popular from the 1970s on.
Ingredients
Pilsner, Vienna and Munich malts, with caramel or somewhat darker malts for the amber and brown versions, and sometimes sugar. French, German or Czech hops. Ale or lager yeast, fermented on the cool side.
Brew it yourself
How to brew Bière de Garde at home
Ferment with a clean ale yeast at 15–18 °C (59–64 °F) or with a lager yeast a bit warmer than usual, then let it condition for several weeks near 0–4 °C (32–39 °F). That cold conditioning is what rounds out the malt. The classic mistake is overdoing the caramel malt so it turns cloying: the finish has to be dry. Don't go after the cellar character on purpose.
Food pairing
Roast chicken, northern French cheeses like Maroilles or a pork stew.
Glassware: tulip glass, it concentrates the aroma and holds the head.
Classic examples
- Jenlain Ambrée
- La Choulette Ambrée
Frequently asked questions
How strong is Bière de Garde?
Between 6.0% and 8.5% ABV, according to the BJCP 2021 Style Guidelines. That is a high strength.
How bitter is Bière de Garde?
It has 18 to 28 IBUs, a low bitterness. For reference, a mass-market lager is around 10 IBUs.
What color is Bière de Garde?
Gold to brown: 6 to 19 SRM (12 to 37 EBC).
What food pairs well with Bière de Garde?
Roast chicken, northern French cheeses like Maroilles or a pork stew.
Which styles are similar?
If you like it, also try Belgian Pale Ale, Märzen and Saison.
If you like Bière de Garde, try these
Classification and statistics: official Bière de Garde guidelines from the BJCP, 2021 edition. Original text by Hacer Cerveza Casera.