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08-10-2009, 05:11 PM
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#1
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Member
Join Date: Jun 2009
Location: Coralville, IA, Iowa
Posts: 72
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Noob question about suspended/swirling yeast
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Hi All -
This past weekend I had a Sierra Nevada Kellerweis. I noticed something interesting:
"To serve, pour two-thirds into a glass, swirl and pour the rest."
I rarely take the time to read the labels, so it's very possible (and even likely) that I've missed this suggestion on other beers.
I've been very much of the "pour carefully to not disturb the sediment" variety.
So how do we know when this "swirling method" is appropriate?
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08-10-2009, 05:14 PM
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#2
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Drink your beer!
Join Date: Jun 2006
Location: Upper Michigan
Posts: 41,521
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Quote:
Originally Posted by kanderna
Hi All -
This past weekend I had a Sierra Nevada Kellerweis. I noticed something interesting:
"To serve, pour two-thirds into a glass, swirl and pour the rest."
I rarely take the time to read the labels, so it's very possible (and even likely) that I've missed this suggestion on other beers.
I've been very much of the "pour carefully to not disturb the sediment" variety.
So how do we know when this "swirling method" is appropriate?
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Generally, you swirl for hefeweizens, a German unfiltered wheat beer, because the yeast is part of the flavor profile in those beers.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
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08-10-2009, 05:17 PM
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#3
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Member
Join Date: Jun 2009
Location: Coralville, IA, Iowa
Posts: 72
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Quote:
Originally Posted by YooperBrew
Generally, you swirl for hefeweizens, a German unfiltered wheat beer, because the yeast is part of the flavor profile in those beers.
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Holy crap. I've been drinking these things for years and had no idea! 
I've been doing it wrong!  |
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08-10-2009, 05:19 PM
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#4
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Senior Member
Join Date: Dec 2008
Location: South Burlington, VT
Posts: 846
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I think allagash white says the same...
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- Fermenting: Cherry Stout
- On Tap: Town Hall Hope & King Scotch Ale, Red Hook ESB
Recipes And Blogs: ClubHomeBrew
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08-10-2009, 05:25 PM
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#5
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Brews for the Apocalypse
Join Date: Jun 2009
Location: Chicago
Posts: 736
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According to BJCP guidelines, if the Weizen beer is "mit hefe" (hefeweizen) then the yeast is intended to be stirred in. The Krystalweizens, however, are intended to be served filtered and as clear as possible.
This is the only style of beer that I know that is intended to be served like that though, are there others?
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08-10-2009, 05:25 PM
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#6
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Senior Member
Join Date: Jul 2008
Location: Columbus WI
Posts: 2,879
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I had a Sierra Nevada Kellerweis a few weeks ago and LOVED it. !!
I make sure I always get the yeast in my brews - I like the taste.
__________________
Grinders Island Brewery - Pipeline (Batch #)
Secondary Kentucky Common(83)
Primary #1 Scottish Ale 70(84)
Primary #2 The Black Pearl Porter(85)
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08-10-2009, 07:26 PM
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#7
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Senior Member
Join Date: Jun 2007
Location: Greenville, SC
Posts: 4,562
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Its not a must, but I like doing it for all weizen style beers. That includes Hefeweizen, Dunkelweizen and Witbier.
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08-10-2009, 07:35 PM
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#8
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Member
Join Date: Jun 2009
Location: Coralville, IA, Iowa
Posts: 72
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Quote:
Originally Posted by Edcculus
Its not a must, but I like doing it for all weizen style beers. That includes Hefeweizen, Dunkelweizen and Witbier.
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So I've got a wit that I bottled yesterday. When the time comes, you say, "swirl away?"
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