Gothamist: Why It’s Good to Get Head

hops

Tue, 06 Mar 2007 10:57:28 -0500

Beer is living proof that God loves us and wants us to be happy. Benjamin Franklin

anon

Tue, 06 Mar 2007 10:24:41 -0500

High five, hops. I also enjoy La Chouffe in a red wine glass. My favorite beer.

Harry

Tue, 06 Mar 2007 00:38:07 -0500

Gothamist's instructions are also exactly the same ones as on the Circus Boy Hefeweizen from Magic Hat. Works for me.

Greg

Mon, 05 Mar 2007 17:46:24 -0500

Well we're all correct, at least according to the expert: beerhunter.com/askmichael.html German and Belgian wheat styles should be cloudy, other bottle conditioned beers, no.

Laura Phlegming

Mon, 05 Mar 2007 17:20:15 -0500

The yeast makes you poo? Anyone can confirm this? I find that Asahi makes me poo the next morning everytime I have lots of it the night before. I'll have to remember the swirling though, the next time I have belgium beer our of the bottle.

hops

Mon, 05 Mar 2007 16:27:46 -0500

Also depends on the glass you're using.. I prefer Belgian Ale, so I use a red wine glass for La Chouffe Ale to guaranty thick, foamy head But a Duval needs an pear shaped glass to get the best head, and taste A pilsner needs a tall glass, etc, etc

unashamed, unrepentant beer nerd

Mon, 05 Mar 2007 15:38:00 -0500

Besides adding depth and flavor, beer lees are actually good for you - they're full of vitamins and other nutritious things. Good for the metabolism, the heart, all sorts of things. We're very strongly conditioned to prefer light, clear beer, so if you think it's weird to drink beer with sediment, then by all means skip the bottom of the bottle.

Benjamin Kabak

Mon, 05 Mar 2007 15:34:00 -0500

I prefer beer snob. And step three is correct depending upon the beer. Hefeweizen beers and most Belgium trappist ales should be stirred.

micheal crackson

Mon, 05 Mar 2007 14:45:16 -0500

ugh, beer nerds.

Nick

Mon, 05 Mar 2007 14:29:33 -0500

Ummm.... According to germanbeerguide they actually say "Hefeweizen should be poured smoothly into a tilted, rinsed glass. Pause when there's about a quarter of the bottle left, swirl the bottle to lift the sediment, then pour the rest into the glass to give a big, fragrant head and release the yeast into the beer to give it its cloudy appearance." That is what I have always done... So I will have to agree with Gothamist on this one.

John

Mon, 05 Mar 2007 14:13:18 -0500

I agree with Greg. You do not want to pur the yeast into your glass. It will make you poo.

dan

Mon, 05 Mar 2007 14:04:03 -0500

they teach you a similar technique at the budwiser brewery in st. louis, minus step 3. regardless of whether you like the beer or not, another reason they said for the head is to release some of the CO2 from the beer, making it less filling (and leaving more room to drink).

Greg

Mon, 05 Mar 2007 13:53:58 -0500

I'm sorry, but step 3 is flat out wrong; bottle conditioned beers should always poured gingerly at the end to AVOID pouring the sediment into the glass.