Am I the only one that thinks if a brew is bottle conditioned, that fact should be predominantly displayed on the bottle? I'm ok with conditioning, I can deal with it, but I don't know, I would prefer to be warned. Thoughts?
Some brewers will tell all, while other brewers will keep their cards close to their chest. If you are ok with "conditioning" why the question?
Gooe point beer bob. I just rinsed out a dark horse plead the fifth bottle and it took everything in my being not to reach into the sink and start chewing on those big chunks of yeasty sediment.
Well I can't hammer down the circumstances. ..but sometimes I'm not in the mood for the 3d contents. I'd prefer to know in advance. I would think it would be as apparent as the abv...
The beer is made by yeast, why not let them finish the job? Edit: don't know of any can conditioned beers, but usually you can see the dreggs in the bottom of a bottle. Just decant and drink the yeast as a shot, it's good for you,
can't be that many brewers that are bottle conditioning at this point. way out on the craft beer bell curve.
Beer I'm referring to is Carton 077xx. Delicious. Top notch. Hazey mango hop disaster.... As I mostly had this on tap, I was surprised to see conditioning.....
Just to clarify, what's your actual question about? The sediment, the age, just knowing about it's construction?
Basics- I've been into craft beers for a bit....never brewed any, I prefer distilling. I just could never get over the fact that pouring a glass with yeast sediment came as a surprise to no one else but me. I just want to see if anyone else agrees....I'm thinking from the thoughtful responses it's par for the course.
Not all beer floaties are from conditioning. Beer breaks down and the proteins fall out causing sediment. Do you know how fresh the can was? Also, I believe unfiltered beer causes sediment which gives beers like carton, heady etc the hazy look but as far as I know they are not bottle conditioned...but I could be way off. To address your question is it doesn't matter to me because even if it was listed on the the beer I doubt it would even notice it until after I pour the beer.
You'll wanna stay away from any Trillium, Other Half, Toppling Goliath, Alchemist, Tired Hands, Bells, Hill Farmstead, Jester King, SARA, Brooklyn's better stuff, lots of the great international stuff (Loons, 3F, etc.), and the majority of saisons if floaties or yeasties bother you. I personally vastly prefer those beers that aren't filtered, pasteurized, or anything else of that nature; I like the rustic qualities that it gives the beer, and I believe it's responsible for more flavor (could be all in my head, though). If you're worried, you could just pour all but the very bottom of the beer into your glass and pour the remainder in another glass; if it is clear, just pour it in your main glass, and if not, pour it in the sink. If I were you, I'd just learn to stop worrying and love the sediment.
Seems very unlikely that Carton "can conditions" its beers. In this thread, Augie Carton notes they canned on the day of the post and that the cans would be on sale at the brewery immediately, and another poster (#17) notes he bought a case the day after canning. A can-conditioned beer would need about 10 days/2 weeks storage at the brewery after canning for complete carbonation to develop. An unfiltered beer does not mean it was bottle/can-conditioned.
When I first saw yeast in my glass it freaked me out too. Alas, there is no regulation or incentive, apparently, to warn of yeast. Some Belgian beers have a caution, as does Ommegang. Assume Hefeweizens and Belgian Ales will be bottle conditioned. As far as IPAs I have never found much sediment. Oh, and it only took that one glass to get over the sediment.
I just assume that whatever beer I'm buying is either bottle conditioned or unfiltered or otherwise may just have crap floating around in it, either from yeast or protein solids that have fallen out of solution. Only exceptions would be beers that are intentionally light like a euro lager or a pils etc; if there's stuff floating around in my Stella then it's probably from a dirty tap line. As long as the beer tastes good it doesn't bother me, and in some cases I think it actually enhances the appearance.
SN's pale ale was always bottle conditioned and now the cans are too. I never notice much sediment in either and its one of the most consistent beer you'll see. OCs new Backset Berner has floaties and is a great beer. I see them but don't notice anything else in the mouthefeel...
A lot of beer with sediment in it isn't even bottle/can conditioned. Should those breweries put on their labels "we don't know how to properly clarify our beers"? And anyway, I think a lot of breweries that do bottle condition say so on their labels.
There's more than one sort of bottle conditioning.One is to simply take the brew, wait for it to clear , dose it with sugar and seal the bottle. This gives the next best thing to cask conditioned beer. Many brewers though filter the beer , seed it with a special strain of yeast guaranteed to stay in the bottle when poured and dose with sugar before sealing. The second is bottle conditioned in name only.
