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.