How do you pour a bottle conditioned beer?

Amazon search "whiskey glass" and they'll pop right up. My go to glass when I'm diving into the bourbon cabinet.

 

For me it depends on the style. A hefe should be hazy so I don't worry about the sediment. Some IPA's I want to make sure I get an unobstructed taste of the hops so I pour carefully until I see the sediment coming out of the bottle.

 

Kidding about the barstool, but great response! I thought that was a boot!

 

Carefully.

 

I'm with the pour until you see the sediment on it's way out, then stop, swirl and swig. I also make sure that my beer is stored upright and I don't tilt or upset it on the way to the pour.

Unless it's a heady, then you best not be pouring it into anything!

 

Almost half the time I pour slowly with plans to stop before the sediment, then realize I'm overdoing it, and pour in the rest with a shrug. Another almost half, I pour the whole thing with a shrug. There's a small percentage of gushers that leave only a few turgid sips anyway. And the last sliver of a portion: the successful hefeweizen-style pour of getting most of it in carefully, then swirling the last bit to pick up and suspend the sediment, then just whoosh that in on top to give the whole thing a creamy something, as Gott intended. ... OK, I'll admit that I've very occasionally poured dregs into a separate little glass, (this part was in my mind) donned smoking jacket and had the butler bring it in on a little silver salver.

 

Ditto

 

That's cool- but at least it gave me a chance to stick up for pink paisley, just a bit.

 

this is one of the reasons i enjoy aging/cellaring.. through my experience I have found that the longer the aging along with the amount of sediment that can settle, allows me to separate the beer into three parts.. depending on how long you age the beer, along with the amount of yeast in the beer, will have an impact on how much sediment is present. If a beer has been cellared, I always pour the beer in three parts. the first pour is always the most refined. most clear looking and most clean tasting. second pour, a small amount of sediment, and most balanced taste/body. the last pour for me is just as enjoyable as the first two, yet different; heavy, thick, more intense bready/yeasty/floral flavors packed in. beerswag

 

Like others have stated ill leave the sediment in. Once i finish the glass ill drink the rest outta the bottle/can.

 

I usually drink the yeast, so I'll pour the beer into the glass at a medium pace until I see the sediment coming, and then keep the bottle around. When I'm 2/3 or so through the clear portion, I'll dump the dregs into it and polish it off.

Some bars in Belgium and Germany will serve you a beer the way @TongoRad shows, though the ones I've been to will typically just pour you the beer and give you the bottle with the sediment left in it. Unfortunately, many American bartenders are trained to pour you the rest of your beer if you have a bottle sitting there that isn't completely poured, so I've often either had yeast dumped into my beer before I'm ready, or had to quickly head off the bartender and just have him dispose of the bottle with the dregs still inside. It's unfortunately rare here to find a bartender that will pour you 2/3 or 3/4 of a bottle and leave you the dregs to do with what you please.

 

I pour it all in. I count everything included in the contents of the bottle as the intended product.

 

I grab the bottle with my right hand, hold the glass with my left, and pour, ta da, drink.

 

so how are you pouring the bottom half first???

 

I pour 95% of it in 1 pour and leave the rest. I think stopping and starting a pour again agitates the yeast at the bottom. A little yeast can add good flavor but a few homebrew and commercial examples have had way too much sediement for me to pour the whole bottle without looking.

 

This method was very popular when I visited belgium. They would pour the majority, then get a second smaller glass and really shake the bottle to get all the sediment and pour you a yeasty shot of the leftovers. I liked this as it gave me the choice of what to do with it.

 

I pour most of it into the glass, leaving the sediment in the bottle. It's a bit of a balancing act, since if you pour too fast you get way too much foam and sit there wondering how to get the rest of the beer in the glass, but if you pour too slowly you end up with no head.

 

Even though most bottle conditioned beers specifically say to decant and leave the sediment behind?

Seriously guys, decant. Then drink the yeast after if you want. And don't most a review taking points off of a Belgian ale for being murky because you couldn't be bothered to properly pour your beer.

 

He asked me what I do, not what everyone should do. And then I answered his second question which was "why?"

 

I pour down the center, stopping as necessary to allow the head to recede. I like a beer I can chew and that dead yeast has a bunch of nutrients it hasn't released into the beer. This way I don't have to waste drinking time by eating.