Should you shake up some fruit beers?

I only shake up my beer after winning the World Series

 

Gently roll bottle on a table before you open. Or pour half after opening to be safe then swirl bottle and pour the rest.

 

Never shake a beerby

 

The bartenders at Sante Adairius upend and roll their saisons before serving to get the sediment back in action.

 

Just an aggressive pour into your glass should do the trick.

 

This is great for pour for hefeweizen and should be common practice.

That said, I personally wouldn't buy a Saison treated that way since for me that clouds the flavors by mixing the yeast back into a beer where it has already settled out. I first got to be choosy about this when I found that some brewers actually put pictures of how to pour the beer on their bottles and that amount of agitation is to be avoided. But what really pushed me the other way was discovering that some brewers bottle condition their beers with a different yeast than the one used in brewing. One reason they have for doing that is to use a yeast that quickly does its job cleaning up the sugars and making more alcohol and then settles to the bottom of the bottle and is intended to stay there.

 

Shake it like a Polaroid picture.

 

Only shake a beer if you are intending to drink less than half of it.

 

Germans sometimes roll bottles of Hefeweizen around to rouse up the yeast but with a fruit beer a vigorous pour should suffice. Shaking the bottle typically does not end well.