: Thu Oct 02, 2008 6:55 pm  

I like German Weissenbier...now that is cloudy....and rather lovely.

: Thu Oct 02, 2008 7:53 pm  

WANDERER wrote:

Bottle conditioned beer - a very interesting subject indeed. What's your view on the sediment? To decant or not to decant, that is the question?

I always leave it in the bottle, but I have been told it doesn't affect the beer if poured out except you won't get a clear drink.

[Wanderer]

: Thu Oct 02, 2008 8:20 pm  

I too prefer to leave the sediment in the bottle (decanting), but as you say it can be served all together (with only a little effect on taste and mouthfeel). The most obvious difference being the cloudy appearance at the outset.

: Fri Oct 03, 2008 9:10 am  

WANDERER wrote:

Bottle conditioned beer - a very interesting subject indeed. What's your view on the sediment? To decant or not to decant, that is the question?

I find that with quite a lot of bottle conditioned beers now the yeast tends to stick to the bottom of the bottle, so it doesn't take much skill any more to pour a clear pint. I believe that after fermentation and initial settling most breweries add a second strain of yeast to their bottle conditioned beers, which presumably has been chosen for its tendency to settle firmly. I like the approach which was recommended in the Guardian many years ago, which was very carefully to decant the beer into the glass in order to show off that you could get a clear pint, leaving about 1/4 inch of liquid in the bottle. Then take the bottle and swirl it round and add the dregs to the glass so that no beer was wasted. (Alternatively drink the dregs directly from the bottle.)

: Fri Oct 03, 2008 10:19 am  

Just close my eyes and think it's "barrel-bottoms". Hmm lovely. Bit of an emetic, I find though.

: Fri Oct 03, 2008 12:14 pm  

John Charnock wrote:

I find that with quite a lot of bottle conditioned beers now the yeast tends to stick to the bottom of the bottle, so it doesn't take much skill any more to pour a clear pint. I believe that after fermentation and initial settling most breweries add a second strain of yeast to their bottle conditioned beers, which presumably has been chosen for its tendency to settle firmly. I like the approach which was recommended in the Guardian many years ago, which was very carefully to decant the beer into the glass in order to show off that you could get a clear pint, leaving about 1/4 inch of liquid in the bottle. Then take the bottle and swirl it round and add the dregs to the glass so that no beer was wasted. (Alternatively drink the dregs directly from the bottle.)

It's interesting that you mention that. Last week we had a look around the micro-brewery in the cellar of The Baltic Fleet in Liverpool. A party of Bradford people were in there having a pint and the brewer asked if they would like to see the brewery, and invited me and my son along. The brewer told us that after a while, the sediment can often set like concrete. He also told us that if kept properly, these is no reason real ale can't be enjoyed many years after the 'sell by' date has passed.

: Sun Oct 05, 2008 5:22 pm  

On the way home from the match last night I had a hour to kill in Leeds so went to the Prince of Wales next to the train station. Stunned to see it is closed down.

[Wanderer]

: Sun Oct 05, 2008 7:57 pm  

It's been closed the last twice I've been to Leeds. Usually have a pint in either the Scarbrough or the Wetherspoons (station foyer) if time allows.

: Sun Oct 05, 2008 8:34 pm  

I went into the Scarbrough for a choice couple of pints of Landlord but the PoW was a real real ale pub which always had a few decent Rhino fans in.

: Mon Oct 06, 2008 3:51 pm  

Some info for all you ale fans.Thers a programme on Thursday night at 2240 on itv called Yorkshires Perfect Pint about a bloke who drives round looking for the best ale!