OK - we know when we bottle condition homebrew, or if we are pouring certain European beers that one must be careful to avoid yeast and other material. There have a been a number of occasions though where the bottle has no indication on the label that it is bottle conditoned - and I get a glass full of crud.
Case in point - I found a cool bottle of Uerige Alt in my local store, never would have considered this a bottle conditoned beer and the bottle is thick so I couldn't see anything setteld. Pouted it and now have a glass full of crud.
Perhaps the lesson is to ALWAYS pour with care - but several styles really benefit from a vigorous pour to liberate aroma.
Any advice is, as always, much appreciated.