watkinseric
New Member
When pouring a Belgian style beer with sediment at the bottom should I attempt to keep the sediment in the bottle or include it in my drinking glass?
Pouring Belgian's
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double_e5
Well-Known Member
Do it both ways and see which you like better.
For me personally, I leave the sediment for most Belgians.
For me personally, I leave the sediment for most Belgians.
Well if it's a wit I definitely swirl it and pour it in. For a dubbel/tripel I general leave it in the bottle.
Either way is fine for me. I think that wits it's traditional to stir it up and get some yeast flavor and some haze, but frankly, I don't see why you would want more haze. That just doesn't make sense to me. The haze is a result, not a cause. And I just don't think I can taste more yeast from doing that either.
The first time I drank a Belgian beer I drank it straight out of the bottle. So obviously you can't do worse than I did. Play around with the sediment and see what tastes the best.
Edcculus
Well-Known Member
I usually keep most of the sediment out of the glass, and swig the dregs straight out of the bottle. The yeast is good for you, but I don't always like yeasty beer.
Edcculus
Well-Known Member
BTW, your title shouldn't be posessive. The Belgians don't own the beer 
watkinseric
New Member
I seem to like the sediment in the Belgian beer however the sediment in the Grolsch I recently brewed doesn't do it for me. I'll have to experiment with a few of the Belgians I have around. Thanks for the comments.
sonetlumiere85
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I was going to say, don't you mean in all of your homebrew as well? or are you a kegger? Because all bottle-conditioned beers have sediment.
I usually allow some yeast for paler styles but try to keep it out of anything past an oud bruin.
I usually allow some yeast for paler styles but try to keep it out of anything past an oud bruin.
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