sediment in NEIPAs

I'm probably the odd one out on this, but i swirl it when i have half poured then pour it in. Usually with head. My glass don't fit the last one or half ounce. I swirl that good and pour it in mouth. I like the peppery burn it gives. I do this with cellared beer to because why not.

 

My sediments exactly

 

How else should i drink Budweiser then?

 

Haven't laughed like that in a while. That's gold

 

Basic question: How does one “decant” a beer? Do you pour it into a decanter like wine? Or are you simply talking about pouring slowly to keep the sediment in the packaging?

 

This is called decanting regardless of the liquid or the container the liquid flows into.

 

WIth the nearly pitchable rates of yeast some of them come with. It's not worth ruining your beer over.

 

From a recent NYtimes article on SierraNevada and Sam entering the NEIPA market: “Sierra Nevada uses oats in its recipe for Hazy Little Thing. But it also employs other tricks for quality control, including one common among wheat beer producers: When sending kegs to restaurants and bars, the company instructs distributors to ship them upside down. That way, the bartender is forced to flip them upon delivery, stirring up the proteins and restoring the haze.”

 

Decanting or filtering a hazy/NEIPA is like serving a Stout ice cold, pointless. Rolling a hazy beer bottle or can - before opening - sounds advisable.

 

Only if you believe the beer to be better with the flocculant in it. I, at least for one, don't believe that it is.

 

Guess I presumed that the floculant/debris was part of the charm with hazy/NEIPA beer.

 

I think that for some people it is, but I believe that drinking the clearest beer possible is always the best, even if the clearest possible beer is hazy.

 

Maybe you’re on to something — the clear NEIPA. Brew it just as you would a cloudy/soupy/opaque hoppy juice bomb — then find a way to remove the haze. Reminds of that special coffee where the beans get eaten by monkeys in the jungle and after they shit them out they are collected to produce a one of a kind coffee experience.

 

I am reticent to talk shit on a BA thread but what the heck.

It is coffee cherries eaten by civets not monkeys.

Cheers to beer!!

https://en.wikipedia.org/wiki/Kopi_Luwak

 

Sounds like a good idea, except that in practice when the beer is fully cleared something of the flavor goes missing. We experimented with that process with this batch of Afterimage:



We lagered the beer, usually hazy, for two full weeks, long enough to achieve some level of clarity. In the end it was a delicious beer, but less hop forward than the normal version.

What we really think is best is a judicious compromise, where there's really not much yeast remaining in the beer, but the haze compounds are still present.

 

Wenigtrubeweizen anyone?

 

When they capture the civets & force them to eat the coffee cherries it doesn't taste as good. You need that free range civet shit coffee!!

 

and that civet pooed coffee was used in one of the mikkeller beer geek stouts. quite tasty in the brew, never had it as just coffee