Belgian beer question

Why is it that some of the best flavour of a Belgian lies in the last third of the bottle?(referring to the 750s) Am I supposed to swirl the contents before pouring?

TIA for any insight.

Best regards, Bill

Reply to
Bill Becker
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"Bill Becker" schreef in bericht news: snipped-for-privacy@individual.net...

That certainly is not done here. Only place I know this is traditional, is Bavaria for the Hefe-Weizen. If the beers you're talking about are bottle-conditioned, then I think it reasonable you like the flavours and texture the yeast imparts. Creamier, often.

Personally, I start pouring without the yeast, but gradually fill in with more yeast-containing beer. OTOH, if you prefer your beer yeasty - nobody can refrain you from mixing it in from the start. I just would warn against litteraly "rolling". You might need to repaint your living room or kitchen afterwards...

Cheers, Joris

Reply to
Joris Pattyn

That I have heard of.

That must be it and "creamier", I think, is a good description.

I'm certainly not looking for that kind of increase in activity. One particularly volatile bottle of Prima Pils from Victory caused me to send my laptop in for repairs. :^(

Always a pleasure to converse with you, sir.

Reply to
Bill Becker

Are you starting off with a cold bottle? Many Belgian beers should be enjoyed at cellar temperature. Maybe it is warming to a more ideal temperature.

----------------------------------------------------- Pete Clouston Lawrence (KS) Brewers Guild

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Reply to
p. clouston

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