Lager beers between tradition and modernity
Beers are like good stories: some of them last through the ages without losing a wrinkle. Bières de garde are one of them. Born from peasant know-how and good old-fashioned brewing sense, they are there to last, mature, and transform. These beers, designed for aging , are today reinterpreted by craft breweries, between respect for traditions and exploration of new flavors.
Long maturation, high fermentation, capricious yeasts, almost sacred storage time... This style lives to the rhythm of patience. But with the rise of craft, it evolves, shakes up its codes and rubs shoulders with more modern techniques.
Origins and profile of ageing beers
A question of survival (and good taste)
Back then, brewing wasn’t just about fun, it was about survival. In northern France and Belgium, brewing was done in the winter for a simple reason: to avoid bacterial contamination from summer temperatures. There were no cold rooms or on-demand fermentation controls, so the brews were stored in the cellar, where they matured slowly, developing rich and complex aromas.
These beers were designed to last. The emphasis was on malts and yeasts, not hops, which at the time played a purely preservative role. Over time, they took on notes of toast, caramel and dried fruit, evolving in the bottle and revealing a unique character with each sip.
A profile that changes over time
If a beer for keeping was a person, it would be this buddy who becomes more interesting with age. Young, it has notes of cereals, yellow fruits and a nice roundness. Over time, it gains in complexity, developing more spicy, woody, even slightly oxidative touches reminiscent of sherry or certain barrel-aged beers.
The secret? Well-chosen malts that give it body, a high fermentation that allows the yeasts to do their show and a long enough aging time for everything to harmonize. Estafette , a generous Belgian triple with its Pilsener and Biscuit malts, is inspired by this Belgian brewing tradition by offering a beautiful balance between warmth and spicy notes.
Brewing and aging: time, this magic ingredient
A process where patience is king
Time and balance are the key words. Unlike IPAs like the Double Oat , which focuses on the freshness of hops, the beer for keeping plays the evolution card.
It all starts with a strong malt base, which provides good structure and aromatic richness. There is no question of overloading with hops: they are there to give a little bitterness and stabilize the beer, not to steal the show.
Next comes the top fermentation, between 18 and 24°C. This is where the yeast does its job and begins to develop fruity and spicy esters. Then, the maturation, which can last several weeks, even several months. There, the flavors blend, the aromas are refined and the beer gains character.
Aging: A Gentle Transformation
Aging is a bit like a good refinement. A young beer will be livelier, more fruity. Over time, it evolves, revealing aromas of hazelnut, dried fruits and sometimes even woody touches.
And that's the whole point of these beers: they are alive. Depending on the aging time and storage conditions, they offer unique nuances, making each tasting a different experience.
New interpretations of ageing beers
When tradition meets innovation
Craft breweries have not waited to reinterpret this style. Some shorten the storage time by using expressive yeasts , capable of developing aromatic complexity in less time.
Others are experimenting with barrel aging, which brings woody and vanilla notes, giving the beer extra depth. We are also seeing the emergence of dry-hopped beers, where hops come into play at the end of fermentation to bring a fruity and floral touch that contrasts with the roundness of the malt.
Hybridization and experiments
Today, styles are blending together to create hybrid beers. Zepp , for example, shows how a craft lager can play on the finesse of malts and the nobility of hops to create a balanced beer that improves slightly with age.
Conclusion
Bières de garde are a tribute to patience and time. Prolonged aging and its influence on the evolution of aromas have inspired the world of modern brewing. Long fermentation, prolonged maturation, capricious yeasts… This style reminds us that some beers improve with age, and that haste does not always lead to the best discoveries.
Today, craft breweries are rediscovering this philosophy, playing on new aging methods and bold hybridizations. We are far from the fixed style of yesteryear: the beer of guard becomes a playground for brewers, an exploration of time and malt, an invitation to slow down and savor.
So next time you come across a beer that's taking its time, take yours too. After all, some things are worth waiting for.
