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Don't drink this beer

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 
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Registered Linux user #375994
http://www.geocities.jp/rondonko/
Reply to
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
Reply to
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 
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Registered Linux user #375994
http://www.geocities.jp/rondonko/
Reply to
Wayne

Slight grammar error there. It should read:
"I hear(d) it WAS said that the Brits wouldn't know the difference"
Wayne 
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Registered Linux user #375994
http://www.geocities.jp/rondonko/
Reply to
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? 
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dgs
Reply to
dgs

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. 
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Steve Pampling
Reply to
Steven Pampling
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
>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. > 
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Nick Wedd    nick@maproom.co.uk
Reply to
Nick Wedd
And enjoy the after-effects on the toilet the following day :-) 
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http://www.stockportpubs.org.uk
"If a river bridge were not guarded by a parapet, the slackness of the
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Reply to
PeterE
Well it would be a fully organic side effect! 
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Dave Croft
Warrington
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Reply to
Dave Croft
In article , Steven Pampling writes
What makes you think they use yeast in their "beer" (c.f. Coors, Bud, etc.)? 
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Ian             G8ILZ
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Prometheus

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