Beer sediment ruin beer for you?

Ruin the beer? No, but I prefer it without. Generally I make sure the beer sits in my fridge several days before opening it and then if I'm going to be drinking the whole bottle I'll just do one gradual pour into a larger size glass to avoid breaking up the sediment.

 

Dude, seriously - you've got to love the yeast. Love it.

 

I love yeast floaties. I never try to avoid them, pour-wise or quaff-wise. Doesn't gross me out, and it's fun to have that intensified yeast flavor at the end to keep the beer interesting and to pinpoint the yeast profile. I understand the squeamishness about it some people have, but it's one of my favorite things about bottle-conditioned beers.

 

As long as the yeast sediment doesn't become yeast chunks, I'm ok with it. Then again, if I'm having a Belgian Beer and there is no yeast sediment, I'm kinda scared to drink it.

 

For some it's not squeamishness about yeast it's a flavor preference. Some brewers use a different yeast to bottle condition than they use for brewing. I'm too lazy to learn which do and which don't. Also, for a beer where the yeast is known to be the same, some of us prefer to pour the beer without the sediment, swirl the last oz or so in the bottle to break up the sediment, and then pour it into a small glass and drink it at the end like a shot of whisky. Yummmm....

 

I turn by bottles over before I open them to ensure even yeast distribution. Embrace the yeast!

 

I always either 1. try to pour slow, then let it go a bit too long, and say fuggedit and drink the lees. Or 2. pour most off slow and clear, then swirl the bottom, hefeweizen style, and pour to deposit a creamy head on top. So, I always drink the lees, sometimes intentionally, never bothers me. I do really need to learn how to pour better for the sake of guests less inclined to make it a fork-and-knife affair.

 

I think I've only had this happen once or twice. I'm with the OP, I'm not a big fan of sediment/yeast floaties.

 

No bothers here...if it wasn't suppose to be in the beer they wouldn't put it in the bottle to begin with.

 

Interesting logic. Does that mean you should eat the worm found in some bottles of Tequila?

 

Yes...yes it does.

 

I had some serious floaties in a bottle of Weyerbacher Double Simcoe once, and I didn't like it much.

 

Not all Belgian beers are bottle-conditioned. Only bottle-conditioned beers will have the sediment. Thus, the non-sediment Belgian beers are fine.

 

Extra protein and nutrients for you - suck 'em down! Seriously, I drink whatever comes out of the bottle/can (except small mammals). If you don't like the flavor, pour non-aggressively.

 

Like everything with beer. It depends. Let the beer sit in the fridge long enough so that everything settles out and don't pour out the whole thing. Leave an angels share at the bottom, and do what Brits do. Sidecar it.

 

Yeah, I think I can remember a couple of English ales that were a bit hard to drink since the huge amount of floaties made it feel like sucking a seaweed tea through your teeth. For the most part though, I love the sediment - adds a nice extra element to the beer, and often an extra flavour profile.

 

No.

 

Absolutely not, I love those little flavor chunks swirling about.

For non yeast-centric, bottle conditioned brews (think IPA), I pour normally til the last drop. A little opacity just doesn't bother me; in fact, I think it gives the look some character. There is no discernable flavor difference to me when poured as stated.

Beers with a bigger yeast profile are treated differently. I just finished off a sixer of SN Kellerweis; I make sure to pour 2/3 then swirl the hell out of the last third before emptying the bottle. I swear that beer absolutely glows a tawny golden hue: a thing of beauty. Just typing this is making me thirsty right now, damnit.

 

I try to pour slow, but if it gets in there, it is no big deal.