Originally Posted by 3PegBrew
I have to say this....
It's really funny someone made a video on pouring beer.
Not really, since this type of question comes up on about a weekly basis. This or "how do I filter out the evil yeast, since I grew up with tasteless BMC that has no yeast in it, and if they don't, mine shouldn't either, right?" type of threads. I think the video is really helpful.
We get folks like that on here all the time, who think there is something wrong because their beer has sediment in it, or want to filter it out. It's really a culture thing, you don't so much of that in the rest of the beer world. Like the hefeweizen...that is swimming in yeasty beasties...
It's just that for the last 150 years or so Americans have been conditioned by the BMC brewers to pretty much know only about fliltered crystal clear light lagers. With little or no flavor.
Until the 80's with the rise of craft breweries and great import availability of beers from around the world, you didn't see many commercial beers with sediment in it.
And if you've only been exposed to BMC's then you're not going to know or understand about bottle conditioned or living beers. Especially also if you've consumed said beers in the bottle.
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