Help with angry yeast beers.

It’s certainly possible, everyones system is a bit different. So if the sediment in Belgians is protein and not yeast sediment then maybe so.

 

Great "how to pour a perfect Duvel". Did she mention to use a 'dry' glass or did I miss that part?

 

Not counting Stella and Lindemanns the only Belgian beers I’ve had = 2, one was a Westmalle Dubbell and the other a Rochefort 6 I think it was. They were ok, but obviously I can live without them.

 

At the beginning she also called it yeast.

 

The Duvel pour seemed to use a dry glass. I know it is hard to do, but I do it often. The glass does have to be clean and proper technique used.
I've seen my 21 year old niece do it also. I was impressed!

 

I did not hear her mention it.

Cheers!

 

Good, well here is the explanation. The glass should be dry and dust free. If you rince the glass prior to pouring the beer in, the water forms a film on the inside and it makes the foam clinging not as good to the inside of the glass. Therefore, it will not hold as long as it should.
(Hope I'm making sense here)

 

I would say that is a grave, grave mistake, sir.

 

Its not ok to drink them from a big dipa. Usually its palate wrecking hop burn. Ruins the beer for me. I always need to pour my neipas into a glass

 

The floaties are yeasts, I don’t find they alter the taste one bit. But there more than a few NEIPS that give me hop burn right out of the gate, they’re just astringent as hell. Some not all, can’t do too broad of a brush here.

 

Ah yeah, i was thinking the trub on the bottom of the can. Floaties dont have taste, just are ugly to look at.

 

Lol, I prefer interesting vs ugly.

 

Angry Yeast is probably the name of a punk band of a bunch of brewers somewhere.

 

"Hobby Band", of a bunch of brewers, doing 90s grunge covers.

 

I'd try a Rochefort 8 or a 10 before I gave up on a Belgian beer. And I'd try others. The better examples are delightful. And your life will be richer having discovered them and enjoyed them. While Belgian abbey ales may not be the style you drink often, the best ones are very distinctive and special, and a key part of beer culture. Also, the Belgian sour is a delightful departure from more common styles, these beers are an art.

 

I should but I’m super limited as to what floats my boat. I love Framboise, but my taste buds have a hard time convincing my brain I’m drinking a beer and not a slightly tart soda.

 

Bad example there. Your brain is correct. What not is correct is your choice of lambic.
Try a strong Belgian ale with a strong Euro cheese.
It could possibly take a few tries before your palate understand what is going on.
That is only normal for most people, myself included.

 

This time of years Sunday’s suck might give it a try, it’s not like I don’t like what I tried, I just don’t feel compelled. Wish there was a local beer group to do tastings and such.

 

Go to Whole Foods, pick a beer (Delirium Tremens will do or if they have any Noel left, then go ask the cheese monger for a suggestion.
This will work and why not expand you palate.
I'm sure others can chime in here with some more suggestions.