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Old 07-23-2009, 02:01 AM   #1
watkinseric
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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?

 
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Old 07-23-2009, 02:16 AM   #2
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Do it both ways and see which you like better.

For me personally, I leave the sediment for most Belgians.

 
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Old 07-23-2009, 02:21 AM   #3
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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.

 
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Old 07-23-2009, 12:09 PM   #4
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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.
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Old 07-23-2009, 12:11 PM   #5
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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.
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Old 07-23-2009, 12:58 PM   #6
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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.

 
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Old 07-23-2009, 01:28 PM   #7
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BTW, your title shouldn't be posessive. The Belgians don't own the beer

 
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Old 07-23-2009, 01:34 PM   #8
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I always leave it in the bottle. But that's generally a considerate gesture I make for those around me. Live yeast in my gut can produce some unpleasant (albeit satisfying) by-products.
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Old 07-23-2009, 11:09 PM   #9
watkinseric
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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.

 
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Old 07-24-2009, 02:11 AM   #10
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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.

 
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