How do you pour a bottle conditioned beer?

I like my beers looking a little hazy so I don't mind.

 

That's an older photo, so even though it was a 2012 bottle it was a little more than a year old at that point. They only hit our market in 2012 so I haven't had one much older than like 20 months or so.

At first I was on the fence about it, but after I started to get them 6 months later I appreciated it a hell of a lot more; it just takes some time for the brett to develop. Nowadays it's definitely one of my favorites, as well as the one I buy the most.

 

Slowly. The sediment doesn't make the beer visually appealing especially if it has good visibility.

 

I use tongs

 

Strangely, I both and love and hate this...

 

Interesting topic. I usually don't pour the sediment at all - I slow pour and stop when I see the sediment approaching the mouth of the bottle. Never thought to chug the balance directly from the bottle. Maybe I'll give it a shot tonight. I even have a couple small glasses that I've never found a use for.

 

Thanks for this. Now can you explain two additional things to me?

1 - The pattern on the chair(?) in the background.
2 - What is that large glass vessel on the far left side of the picture?

 

If there are directions on the bottle to include the yeast, I will pour about 2/3 of the beer in a glass without disturbing the yeast and then swirl whatever is left in the bottle and pour the remainder. Otherwise, I will just pour it carefully as to not disturb the yeast.

Unless it's a hefeweizen... then I want all that shit in the glass regardless of directions.

 

I set up a sort of Rube Goldberg device that involves bowling balls, small pets, water pistols, a hot plate and duct tape.

It has the side effect of adding the rare to beers that aren't all that hard to acquire. Is this a Rochefort 10, or a 10 year old Westvleteren?

 

Sure thing:
1- that's the back of a bar stool, in a pink paisley-ish pattern- kind of like James Burton's famous guitar:


2- That's a 2-liter German beer boot. There's a better angle in this shot:


(man, I'm digging through the archives on this thread... )

 

I save the last 1/2 ounce of each beer in a sixer and then take the 3 ounces I've accumulated and bake a small cupcake.

 

"both sophisticated and trailer trash at the same time"

This is true of many in New Jersey.

 

Dep[ends on how large the bottle. I pour slowly and in the final ounces I swirl it around a bit to collect whatever sediment I can and pour the rest into the glass. I love the sediment.

 

Love the glassware. I need to find one of those little guys.

 

I'd say less than many have the sophistication quality IMO, lol. At least in south Jersey there's a little bit of piney in most of us (though if you're not from around here then you have no clue wtf I'm talking about).

 

Thanks. It really does look like it matches the tulip, doesn't it? Those little guys are from my wife's family, and probably remained unused for decades until I found a purpose for them again. I bet there are similar ones in thrift shops somewhere out there.

 

I've lived in Boston and New York and in both places dealt with many types of Jerseyan. I've been many places in Jersey and seen people so country I thought I was in Alabama, so I can relate to what you're saying.

 

I'm officially on the hunt.

 

Gently

 

Looks like it's one of these guys: http://www.amazon.com/Glencairn-Cry...id=1403305786&sr=8-2&keywords=glencairn+glass

Common for Scotch tasting