I don't think it's yeast either. I've gotten a few like this lately and even after 3 weeks in the fridge it just doesn't settle out. I think every Mikeller Ive ever bought has looked like this. A bit unsettling (pun intended
) to pay $15 for a pint of Beer Geek Brunch and actually get chunks in the last half of the bottle.
This was the sight through the glass of a Brasserie Des Rocs Belgian Brown tonight.
Granted that was from the last pour of the bottle, the first pour wasn't much better. The taste was great but the appearance and chunky mouthfeel kind of ruin the experience.
I'm guessing it's some sort of coagulated protein matter. Anyone wanna pitch in and buy these guys some whirlfloc?