RobBeer
100+ Head-Fier
- Joined
- Dec 29, 2011
- Posts
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Having lurked here for a few months (whilst researching a choice of new headphones), I suddenly notice a beer thread and it was enough to make me sign up! So, after drinking a couple of bottle conditioned beers*, I thought it a good place to jump in.
Quote:
Yes, hefeweizen requires the yeast to be poured with the beer. The only other beer that I can think of that yeast would be poured into the beer is Coopers from Austraila (Sparkling, Pale, etc). Whenever I serve ths beer at beer fests I always ask first if the customer wants it with or without the yeast. Most Austrailians take it rolled (with the yeast). British and Belgian beers should always be served wthout the yeast.
*The Kernel Brewery Imperial Marzen @ 9.1% ABV and Felstar Festive Ale (2009) @ 9.2% ABV.
Quote:
On the topic of pouring sediment into the beer, I do it sometimes, sometimes I don't. It's only necessary in, I think, one style though which is Hefeweizen which translates to "Yeast Wheat." Sediment at the bottom of other styles can change a beer slightly when poured into the beer, but it's not necessary and most companies discourage pouring it in.
Yes, hefeweizen requires the yeast to be poured with the beer. The only other beer that I can think of that yeast would be poured into the beer is Coopers from Austraila (Sparkling, Pale, etc). Whenever I serve ths beer at beer fests I always ask first if the customer wants it with or without the yeast. Most Austrailians take it rolled (with the yeast). British and Belgian beers should always be served wthout the yeast.
*The Kernel Brewery Imperial Marzen @ 9.1% ABV and Felstar Festive Ale (2009) @ 9.2% ABV.