TOPIC:

hi all

i see on the hoegaarden label there is a pouring instruction
to pour half the bottle then swirl to pick up the sediment
before pouring the rest

i know the general feeling is that you leave the stuff behind, is this a Hoegaarden thing? a witbeer thing? is it even bottle conditioned? is there any rules of thumb on whether to pour the sediment or not depending on beer style?

rgds

4

This is something you can do or not do. The yeast has a flavor try tasting it first and see if you like it. I personally do not like the taste it brings to the beer when it is shaken (and not stirred) and then poured on to the top of my beer.

Hey,
With a Weissbier I would alway pour the bottle until there is about 1-2cm of liquid still in the bottom and then give it a good swirl and pour into the glass. I much prefer the flavour it gives to the beer. I'm not sure with other beers if, by swirling, it enhances the flavour. But I don't think it can do any harm.

Ultimately I think it comes down to personal preference.

It's a style thing, some beers are traditionaly poured with sediment mixed in. This being one of them.
Another supprisingly (sp?) is Austrailan sparkling ale

I am quite partial to some yeasts infact and would nearly spoon feed myself wlp550 <!-- s:wink: --><img src="{SMILIES_PATH}/icon_wink.gif" alt="" title="Wink" /><!-- s:wink: -->