Late Night BeerAdvocate - Sat 7/14

Man . . . no idea when it'll happen, but I'm dying to try some Tired Hands stuff. Everything they've brewed, from their descriptions at least, sounds right up my alley. Really like the looks of their stemware, too!

 

Excellent choice in song! I use to think this was Bob Dylan singing. Its OK though, he already has enough good music!

 

I'm having what I believe will be my nightcap but who knows?...

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VAMPIRE SLAYER​

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Moved on to the 2008 (no exact bottle date this time) Was more careful on the pour this time, didnt realize this was bottle conditioned

Cherry is much brighter, and the Belgian characteristics much more apparent. I like it better, for now.
As a follow up, I know to be careful for saisons and other Brett beers, but how much does yeast affect taste if you are too aggressive with the pour, for any bottle conditioned beer?

 

Having something great tonight. Row 2 Hill 56! I think I needed a good one after this week : )

 

Risking your life for a Keystone light? This guy is crazier than Meta-World-Peace!

 

Just poured a Central Waters 2012 Bourbon Barrel Barleywine, one hell of a night cap. I'll reup a 6 pack tomorrow.

Ionno this sounds right,

 

Hanssen's Oude Geuze, refreshing on a hot night. Wish it wasn't so expensive, wish I had more than this one bottle!

 

Great Divide Titan . Good IPA. Everybody have good thoughts for my friend and fellow BA 4balance. He's havin' a hard time right now.

 

Hope this doesn't offend anyone .........

HTFU

 

Good thoughts go out to 4balance always. Hope all is good with him, whatever it may be!

 

One of the nicest guys I've ever had the privilege to meet.

 

I started out at Tri-City Brewing Co. and had a Dragon Slayer Bourbon Barrel RIS and a Hefeweizen. Then I hit up B.A.R.T.S. and had two of their Red Rye IPAs (awesome!) and one of their Munich Helles.

 

Drinking a Bigfoot while noming on some lamb sausages, eggplant and peppers!

 

Recycling tonite's pix…

1.

2. A Dale's Pale during dinner, courtesy of my brother Ash.

3.

Watching…

(GWAR's Phallus in Wonderland)

 

Haven't had the privilege, but he's always great on here...and one of the only people I allow and enjoy calling me bro. Lol

 

Mind if I take a crack at it?

First, saisons ≠ brett beers. Some saisons have brett, but at least with modern saisons, the majority do not (as far as I can tell). As for the yeast affecting the flavor, personally I think a little yeast sediment adds some body and depth of flavor for a lot of Belgian-style beers, so I like to get it all in there most of the time. But generally it depends on the style. BSPAs, for example, often seem to aim for clarity in both color and flavor, so they recommend not disturbing the sediment for that style (like Duvel, which is about as clear as it gets, on tap at least). Other styles (like tripels and saisons, especially) are often going to be cloudy regardless. Not always, but often. Still, whether or not you get some sediment in there is up to you. Also, a lot of that yeast character is (largely) covered up in some cases by hops or other flavor-additives, so it may be less noticeable in some styles that have a lot of hop action.

The sediment in the beer is typically made up of a number of things, though, including hops resins and whatnot. So, when it comes to something like Mad Elf, yeast is probably only part of what makes up those sediments. But as a general rule of thumb, whether you're trying to avoid unfavorable flavor byproducts of some yeast strains or you're trying to avoid whatever other "off" flavors that might be contained in beer sediment (especially older beers), it really is up to you. You might like most beers with their natural sediments mixed in the swirl, or you might not. Just depends on personal preference, which could very well be individual to the beer.

So, uh . . . a lot of Belgian styles have sediments that contain a lot of flavor, good or bad depending on your tastes, because they tend to be unfiltered and bottle-conditioned more often than American styles.

 

Finishing the last of the 3 Pliny's I just received yesterday.... sad to see them go, but too good not to drink them right away

 

^This.

Additionally, some people are sensitive to spent yeast particles - I happen to be one of those people (unfortunately). It certainly does add to the beer. I wish I could withstand it on a regular basis but it does crazy things to my digestive system... which is saying a lot because scoville units are my vitamin C.

 

I wouldnt expext anything less than a well crafted response like that given your roots .

I figured I would get a response to what I quoted from someone after I reread what I posted... realized I left a little to be desired with regards to wording (but too lazy to edit haha).

Yeah, Im not sure how I feel about sediment yet. With this 2008, I'm wondering if the extra sediments other than yeast contributed to the cocoa aspects of the 2006, while my careful pour eliminated them now. There are nearly absent this time. If anything, I suppose I enjoy this added level of complexity to bottle conditioned brews, and I will be curious to compare beer with and without sediment added in the future to decide what my preference is.
Cheers