Belgian beer question

"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

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.

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