sediment on the botton in abbey's beers


Is the sediment on the botton in some beers, especially abbey and trappist
beers, "drinkable"? If not, what´s the best way to remove it?
Reply to
GUS
It's drinkable, but is meant to be left behind.
The best way is to not remove it at all, i.e., carefully pour into the proper glassware, leaving the sediment behind. OTOH, if you're talking about drinking straight from the bottle, just go to it; it won't matter.
Reply to
Joel
thank you Joel Plutchak. Just something else.. I don't drink beer straight from the bottle, a always use the proper glassware, but even I drop the liquid very carefully, at least a quarter of the precious nectar mix with the sediment, and is too much liquid to leave behind... I own a dozen of "Maredsous" beer bottles and at the bottom rests, not just some dust but really icebergs, and when I give some of that beer to a customer they use to tell me that the beer is out of validation and is no suitable for drink.
Reply to
GUS
It's yeast, and won't hurt you. I usually pour off the beer and leave the yeast for decoration, but my friend likes to pour off half, then swirl the bottle a bit and dump the rest into his glass. Doesn't seem to hurt the taste but doesn't help the appearance.
Reply to
Bill Davidsen
In article ,
I'm with Bill in that I don't really notice a big difference in taste if you swirl and pour the last of the bottle, but it's a nice affectation and tends to deliver a "commercial" head. My wife, however, drinks Belgians almost exclusively and swears that the swirl and pour adds a definite yeasty quality to the glass. Maybe her palate's a bit more sensitive to such things than mine, or maybe it's all about perception. (I've always felt the yeast makes me a little gassy, but that, too, may be simple perception.)
dave in austin
Reply to
dave kelley
I definitely pick up a yeast bite in beer that has the sediment dumped in.
I think that's a definite physiological truth.
Reply to
Joel

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