de Garde Brewing

10/16/2026

We’re remapping your non-alcoholic landscape.
Our GRAPE SODA is now on draft in our tasting room!

It’s an idea we’ve been holding in our pocket for years. If you’ve ever had fresh juice from w**e grapes, you know that it’s so, so delicious.
Seems natural to make that into its own beverage, right?

Stunningly good grapes, from the same vineyards that we use in our w**e and b**r, but carbonated and kegged in a more natural and direct form.
With no alcohol and no added sugar (the fruit itself is plenty sweet!).

This iteration is derived mostly from Syrah along with a smaller volume of Mourvèdre. All from the Rocks District here in Oregon.

Yes, it’s silly to use super premium grapes for this. But hey, it’s also delicious.

Some things are worth doing. Even if they don’t make sense.

We’re silly excited to share this on tap❤️

10/15/2026

A new collaborative composition with our very good friends Sante Adairius Rustic Ales and Side Project Brewing releases here today!

We’ve been friends with these fine folks since darn near the beginning of this adventure, and remain fans as well.

This b**r, finalized and finished at Sante Adairius, is a beautiful blend of stone fruit b**r from each of our breweries.

It is delicious. No tricks.

Thank you, friends!!!❤️

10/09/2026

Our final fresh hop b**r of the year.
Available now.

A truckload of fresh hops from Crosby Hops
+
Fresh zest from a mountain of oranges
+
A lot of time and a lot of effort
=
This beauty.

Let’s get juicy.

10/02/2026

Ready.

Welcome the sunshine, by way of the flowers.

Available starting today.

Ready?

10/01/2026

It’s not soil. Not really.
But it grows damn fine grapes.

We brought in the last of our year this week. They’re fabulous.

A sunrise harvest in The Rocks District of Milton Freewater AVA and a very long drive and late night getting the fruit into oak tanks and stomping it for b**r and w**e all resulted in a very sweaty and very tired Head Brewer.
A happy one though.
Hard not to be with grapes like these.

Mourvèdre and Syrah and lots of hours, miles and adventures. Coming soon (ok, in a few years).

Here’s to loving the life we live, even when it beats us up sometimes. ❤️

09/24/2026

Early mornings.
Bringing you the good things.
Pinot Noir grape harvest at sunrise from the top of the hill.
Fresh hops from the bestest. So green.


Early bird gets the worm?
I don’t want worms.
But here’s to good b**r❤️

09/18/2026

ALL OF THE PLUMS


That’s it.
That is all.









Plum tired, let me tell you.

09/16/2026

I am excited about this week.
Two particularly excellent offerings are coming:

TEMPS & POIVRE
Finally got it just perfectly right.
We selected some phenomenal Kampot Black Pepper for this blend, and lightly toasted then coarsly crushed the peppercorns prior to adding them to b**r.
The b**r? Seven year old barrels. Really good, and really complementary barrels.
Huge pepper greets you upon opening. Not just any pepper. Not the pre-crushed or ancient stuff like you typically find in stores. And not for heat. It’s all about flavor and aroma.
Earthy, floral, spicy and fruity. Peppery. Really, real peppery goodness.
It plays into the aged spice and barrel and funk and... time.
Love it. Absolutely love it.


DEEP GREEN
If you know, you know.
Waves of juicy and citrusy green hoppiness layered over a funkadelic base. The Deep Cut Cascade hops from Crosby Hops used in the dry hop pair beautifully with a specially selected blend of barrels that were citrusy in their own right.
It’s just downright delicious, with a fabulous balance and lingering finish of grapefruit, orange juice and distinct notes of yum.
Get some of the limited amount (including bottles this time!) before our local friends drink it all up!


Stay gorgeous, you❤️

09/10/2026

Some fresh love for your week. From us.
Two b**rs, available now.
One is a return favorite, and one is a damn fine new thing.

The Požegača Plum
When we were approached by a farmer asking if we had any interest in his heirloom Polish Plums, we were a little skeptical.
When he brought us some to try though, we were hooked.
Three years in Gin barrels accentuates the tangy/spicy skin and fruit notes without overhwelming the composition.
The taste speaks to… fruit punch? But, in cocktail form perhaps?
It’s lovely, and impeccably balanced too.

The Archer Reserve
We always love the various iterations of this b**r.
It gets particularly interesting with time, and we’ve provided a lot of it here.
After over two years in barrel, our b**r was transferred onto freshly harvested and laboriously foot crushed Pinot Noir grapes from what we consider the best Pinot Noir vineyard in the state. After a long maceration in oak on the whole clusters, it spent an additional two years in barrel prior to packaging.
The rich red soils of Dundee Hills define the aroma, with an evolved earthy funk playing into it that will surely continue to grow and evolve with even more time.
A symphony of tart cherries, ripe strawberry and perhaps some cranberry progresses in the glass. Delicate tannin and soft acid keeps the mouthfeel interesting.
Darn fine.

Just like you❤️

09/08/2026

Hello. Maybe vote for us (if you’re of a mind that we deserve it)?
Maybe share?
We like back pats on occasion, and would love your help.❤️

Cast your vote for the best b**rs and breweries of the year!