Northeast Haze through a microscope

Yes. Most definitely.

 

do you know what it may be? or you just know that I am?

 

Too much yeast makes me a fart machine, the wife hates that.

 

Poor Susan!!

Cheers!

 

Exactly.

 

I could be mistaken as far as intent, but @patto1ro commented on people who pour the beer clear and carefully, only to undo the effort in the end... not about taste preference.

 

How do you get the yeast in the glass from a hefe? I pour it at the end. Pour out regularly, leave a bit of beer to swirl and make a slurry, and add it to glass. I find I get a gush if I shake up the bottle.

I do it because I like the taste. I assume all the folks who do it this way do if for this same reason, but perhaps some do it only because they are idiots. I don't believe I am an idiot.

 

I find that no matter how I pour my beer, I can't save myself from my general idiocy.

 

Our recent Vermont camping trip resembled a scene from Blazing Saddles at times.

 

Quicksand in Vermont?

 

I'm not questioning what you like, and I'm definitely not questioning your experience/knowledge. But you're honestly the first person I've read about on this forum who doesn't pour the yeast in a Hefeweizen. I've definitely seen huge debates over whether or not to pour in the sediment in Belgian beers (I personally do not enjoy the yeast in my Belgian ales with the exception of Witbiers), but never for a Hefeweizen.

I do the same. I don't attempt to pour it without rousing the yeast for the first part (like I would with a Belgian ale), I just pour it normally. Then I leave enough in the bottom to rouse the yeast and get as much as possible in my Hefeweizen. I personally get much more banana flavor out of the beer (flavor in general really), than the first half which has less/no yeast.

 

I believe he commented more than once he hates the taste of yeast which is clearly stating a taste preference.

 

You're right. I meant "not about other's taste preference." I wasn't connecting the dots that way but could see how someone would.

 

Cigar City's head brewer spoke on stage at Firestone Invitational for a bit about hazy IPA's. He clearly wasn't a fan of the style but said that he had taken treehouse and trillium and spun out "all the bullshit" in a centrifuge and the cleaned up beers were unanimous winners in taste testing. It was interesting.

 

Hmmm, interesting, wonder how he did that? De-gassing and then re-carbonating after spinning? And why? And if he did a blind side by side with those beers before and after centrifuging them?

Interesting man. I had an experience of having a FB convo with him about a subject I am much more knowledgeable about than him (recycling and environmentalism) and when I proved that to him in opposition to the points he made he blocked me instead of learning about the subject he seemed to be so interested in. He was quite opinionated and overbearing, and not interested in learning any better info.

 

Yes, that is interesting. Is there a link to that?

 

It does seem like a dubious claim. And we know from JC at Trillium on the New England forum that Trillium has tried that and decided that the beer was much better when hazy.

I really don't know what it is, but I had Singlecut's "Softly Spoken Magic Spells" last weekend and it's their best IPA/DIPA yet. It's also the haziest. Reminded me of Hill Farmstead Abner. So there is something these guys are doing. It can't just be a coincidence.

 

At the end of the day, it doesn't matter what it looks like, it just matters how it tastes, and hazy IPA's are some of the tastiest beers out there. My personal favorite is Swish, followed by Green.

 

Just playing devils advo ate here.... why not order a kristalweiss?

 

Because it doesn't taste the same. Bottle-conditioning really helps the flavour complexity.