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Now and then I treat myself to a Chimay Triple or Reserve. Trying one called Affligem right now. Anyhow. I never thought twice about pouring out the entire bottle including yeast before. But recently, it occurred to me why don't the same rules apply to their beers as bottle conditioned homebrew? I wonder what the brewers at Chimay would do with their own brew?

Is Affligem bottle conditioned? That doesn't sound like Heineken's usual modus operandi <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

Whether you pour the lees in or not is a question of beer style. If your homebrew is robust enough to handle the yeast flavour then there's no reason not to. It's only on delicately-flavoured beers that it'd be an issue.

Leffe blonde is one of my favorites. Most of them are part of the corporate conglomerate machine. Still tastes good!

My question was I wonder what brewers at Orval, Duvel, Chimay, etc. would do? In lieu of that, what do you do?

I'll always pour in the lees of strong Belgian beers: pour most of the way down, then swirl up the dregs and dump them on the head. Same drill with hefeweizen.

Just as a test I had been swirling up the dregs and drinking it straight from the bottle (to try them w/o yeast). For dregs, they tasted great.

Sadly I can't afford to try one with and one without. Sounds like a fun task!

&amp;quot;newkie&amp;quot;:12pj3edw wrote: Sadly I can't afford to try one with and one without.[/quote:12pj3edw]`€1.99 Duvel at Tesco: fill your boots.