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?
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?