Whitewater IPA sediment unacceptable

If it's unfiltered I can understand the floaties. If they're not supposed to be there, you should have bought back the remaining 5 from where you bought them, hence a reputable bottle shop. If it was bad he could pull his stock and deal with the distributor.

 

Hi Fabric8r! This is Sam Adams, you know...the former president and now brewer?
So glad you expressed your concerns here on BeerAdvocate about sediment in those beers that you probably poured too aggressively for the style, but why don't you contact me at my service address and perhaps I can actually do something about it!
Cheers now!
Sam

 

That's so true.

The brewer actually tells you for the full experience turn your refriderated Heady Topper cans every 24 hours to keep the particles properly suspended.

 

there is nothing wrong with floaties in Jai Alai...or really any beer

 

What I don't understand is why do people pour perfectly good beer down the drain? It's a White beer that is hopped like an IPA -- there's supposed to be yeast in the bottle.

The label of my favorite White beer (Allagash White) bears the instructions "pour, swirl, pour yeast."

 

Sam Adams makes a lot of average and medicore beers but Whitewater is one of their better offerings I believe. I dont think its a low grade IPA I mean it has everything an IPA fan would want.

 

Dear Sam:​

​

Sorry to butt into this correspondence, but you were never president (of the US, at least) -- that was your second cousin, John, and his kid, John Quincy. There's even some debate if you were ever a brewer (some claim you were just a maltster, and a not very good one at that). But, yeah, a long time ago and memories fade.​

​

Otherwise, thanks for your work during the US Revolution.​

​

Your Pal,​

JK ​

 

Dammit Jess! There goes my free country club membership! People here think I was a pres...
yrs
sam

 

Umm. Before getting into a hernia about it.
Know your beer styles, please. This just sounds like it had a bit of cake on the bottom. No biggy.
The answer to your issue with sediment is as follows.
If you see it pouring hazy and cloudy. Don't pour the whole thing, and set aside the end of the pour or give it a go and relax the bottle a bit to break the sediment up. i.e. swirl it when open, or roll it right before opening it. Problem solved.

 

I don't mind floaties if it tastes good. In fact, more and more, I'm starting to dislike the look of a really clear beer...

 

They apparently cause great embarrassment at parties.

 

I loved SA's Whitewater IPA. As a witte/IPA hybrid, I swirled the beer and mixed the yeast particles into the liquid before pouring it into my glass. I'd recommend you do the same. It was solid.

 

I'm still dying to know what the OP meant by "gooped out of the bottle".

I've had Whitewater and the floaties seemed like a normal part of the beer. But the term "gooped" makes it sound like it was slimy and bad in some way.

The beer tasted decent--it's a shame that someone would drainpour a sixer because they didn't like how it looked...

 

Sight is a big influence in how appetizing or appealing a food is. If it looks "dirty" or like there is something in it that doesn't belong I would expect a lower opinion in general. If you didn't know about yeast in suspension what would you think it was? Sediment is not something the average person deals with in a bottled beverage. Port wine not withstanding. Who knew you had to decant?

 

Considering the it is a mix with a Belgian wheat..... its completely acceptable. The yeast adds to the overall drinking experience of wits....

 

A Belgian Wheat Beer (a Wit) is hazy due to proteins from the use of wheat. A Wit is brewed with raw wheat (unmalted wheat) which has increased proteins over malted wheat.

It is my understanding that the Whitewater IPA is brewed with the Sam Adams house ale strain. There should be no haze from the ale yeast in this beer.

The presence of floaties seems to indicate that the protein haze has coagulated vs. just being a fine haze that you normally see in a Wit beer.

For those interested in reading more about floaties/protein haze:http://blog.stonebrew.com/index.php/tag/floaties/

From the above linked article: "Permanent haze tends to clump together in the beer and stay there. The scientific technical term for this permanent haze that clumps together is “floaties.”

Cheers!

P.S. I have never drunk a Whitewater IPA.

 

Totally agree with this sentiment. That being said, it is on the drinker to understand what is or isn't "normal" for a particular style of beer. There are plenty of beers out there where sediment/floaties/etc. are part and parcel of the style.

People have their individual tastes, but I would caution that anyone who is automatically turned off by particulate in a given beer could be missing out on some really quality styles of beer.

 

To the OP and anyone else who is frightened by floaties: Man [or Woman] Up! They won't kill you or make you sick. And if you don't strain your liquids with your teeth, they will go down your throat quite easily.

 

Todd, the haze in Whitewater IPA is proteins from the raw wheat used to brew that beer. You are correct that this haze should ideally be a fine haze like you would see in a Belgian Wit (e.g., Allagash White) but there are conditions (aging?) whereby the proteins can coagulate and form ‘floaties’. From a taste perspective there is nothing wrong with the beer. As long as you intentionally brew a beer to have protein haze I am not sure that there is anything that can be done to prevent ‘floaties’ from being formed under certain conditions.

Contacting Boston Brewing is appropriate. I am unsure how they will respond to this issue.

Cheers!

Jack