If on your travels you come across an imported bottle of IPA from
a 'fowl' named brewery in 'The Windy City' look at it carefully and
if you see a white haze at the bottom the bottle, put it down and walk
away.
Wayne
That white haze sounds in the bottom dodgy though ;~)
Wayne, we're taking the mick here - I think Steve & I suspect the beer
is good, but prob a strongly flavoured US IPA (flavours of grapefruit &
pine, etc?) & bottle-conditioned - naturally carbonated & unfiltered of
yeast (this yeast is what makes it different from the other non-'real'
ales on the supermarket shelf).
US craft-brews can be a bit of an acquired taste though, even if you're
used to decent UK bitter - but IMO they're definitely worth the effort
:~)
My money is on Goose Island IPA? (even before I spotted your 'fowl'
language!)
cheers
MikeMcG
I've since read that Diatomaceous Earth is not hazardous if ingested by
humans but I still don't think I'd deliberately want to drink any,
especially in my brew! The whole batch was destined for the UK. I hear
it said that the Brits wouldn't know the difference.
Wayne
Where did you get the idea that the "white haze" is diatomaceous earth
(D.E.)? D.E. is used for filtering and clarification. But the IPA
is bottle conditioned and unfiltered. GI's clarified beers have
no white haze - or anything else - except beer in the bottle. The
precipitate in the bottle-conditioned IPA is easily left behind by
anyone who knows how to pour a typical BCB.
If you're going to disrecommend this beer, do try to come up with a
better reason than that. Are you going to go on a rant about British
beers fined with isinglass next?
In article ,
1. A bottle conditioned beer is likely to have a precipitate of yeast.
2. Yes, (some of) the Brits know how to pour beer that has a sediment in
the bottom of the bottle. (the others obviously have US blood :-)
3. I'm amazed that the US has sunk so far in beer knowledge that the
average citizen doesn't know what yeast is or its part in beer production.
In message , Steven Pampling
writes
I wonder what you consider is the correct method? I have Scots blood -
I believe that I have paid for that sediment, and I am damn well going
to drink it.
Nick
Nick Wedd a écrit :
It all depends on the type of beer you've got in your glass. most
blanches and weizens are meant to be drunk with the yeast. But most of
the rest is meant to bre drunk without. In teh case of british BC beers,
some bottling yeast strains having a nasty mettallic-tasting edge, it's
a lot better not to pour it in the glass.
What I consider the correct method is to pour the beer without the
sediment (unless a blanche or hefeweizen), leaving half an inch of beer
in the bottle, then give it a swirl and gulp it straight from teh
bottle, that way you can have your yeast and a clear glass of beer.
Cheers !
Laurent
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