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Bottle Conditioned Saisons

I’ve been drinking all the saisons I can get my hands on in order to explore the style, and most/all of them are bottle conditioned. Should I try not to get the yeast and sediment into my glass, or are they more like a hefe weizen where you want all that goodness?

Part of the reason I ask is some of them come in 750ml bottles and even my biggest glasses can’t fit the entire pour in one shot, so when you tip it back and pour the rest later you get more yeast and sediment but it still tastes pretty good to me.

Edit: Sorry I meant to post this in the commercial beer reviews thread.

pour it all out in one pour in a pitcher then fill glasses

Ha ha sometimes the simplest solutions elude me…

So pour into the pitcher but leave the yeast and sediment behind correct?

Thanks.

[quote=“JohnnyB”]Ha ha sometimes the simplest solutions elude me…

So pour into the pitcher but leave the yeast and sediment behind correct?

Thanks.[/quote]

yeah.
if you dont you will always stir up yeast sediment on the bomber bottles and larger, it sucks.

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