Question for the Beer Gods

[rascaljim]

Ok... So I went out and bought a 6 pack of Blue Moon for my drinking pleasure. I've had blue moon a bunch of times out of the tap, but not from the bottle. The taste seems fine, but I noticed a bunch of s**t floating around in the beer when I pour it in my glass. I've never seen this in the stuff I get from the tap in a bar. Do I have a bad batch of beer or do those guys out in colorado that brew it not filter it enough.

Either way it's gettin drunk but I guess I like to know what the hell that stuff is.
Yeast maybe? Wheat dust?

Bottoms up!
Jim Langenberg

[trseaman]

I spent a couple years in Germany and lots of their beers were like that... The thicker the better! Now 20 years later, I'm still searching for quality American beers that can match German beers! Still haven't found them...

[Chuck(G)]

Uh, I think the problem is pretty basic:



It's a Riesling...

[tubeast]

Hi,

thanks for the kind remarks on German beverages. I wish they could be stated about the German men´s soccer team as well...

I´d like to comment on different terminology.
Of course, I have no clue as to the terms used on the American market.

"Weizen" is the German word for "Wheat". The well known Franziskaner is an example of "Hefeweizen" ("Yeast-wheat").
Weizenbier basically comes in three variations: Dunkel (dark), Hell (bright, both with yeast sediment) and Kristall (filtered bright, there may be more difference).
The "Weisse" (as in "Berliner Weisse") is a so called "Schankbier", very light (only about 2-2.5% alc), and will often be served in oversized champagne bowls mixed with fruit syrups (Aaaargh!!).

There are many breweries that will offer an unfiltered variant of their otherwise clear products. Their names will vary greatly.
(Kellerbier, Zwickel...).

Right now there´s "Fastenbier" offered at a brewery in Essen, Germany. (Obviously fitting the season): three of those, and you´re fed (not drunk, you´ll still need 5-7 for that).

[UDELBR]

Either way it's gettin drunk but I guess I like to know what the hell that stuff is.
Yeast maybe? Wheat dust?

Most likely it is spent yeast.

Yup, that's what it is. And ... it'll make you fart like a big dog.

[windshieldbug]

Uh, I think the problem is pretty basic:



It's a Riesling...

OK, real-beer sized bottles, then...

[rascaljim]

Uh... that doesn't look like the beer I opened at all! That almost looks like a wine bottle

according to the bottle it was brewed in colorado. It seems to be pretty popular in chicago because most of the bars I go to have it on tap.

[windshieldbug]

Uh... that doesn't look like the beer I opened at all! That almost looks like a wine bottle

... which is why I said that real beer should come in bottles that size!

[corbasse]

Around here beer with some yeast residue is very common, and indeed the pride of the nation. Normally, with Belgian beers, it is adviced to let the bottle rest for a few days after transport and to pour (reasonably) carefully leaving the last bit in the bottle. This because the yeast can affect the taste of the beer. (The sport with pouring Duvel is to pour quickly without getting the residue in the glass or producing an enormous amount of foam. Especially getting the foam right is quite an art.)

If you do get some residue in your glass don't worry: it is very nutritous and full of vitamines and stuff.

[Chuck(G)]

If you do get some residue in your glass don't worry: it is very nutritous and full of vitamines and stuff.

Speaking of nutritious things left in the bottom of glasses...

I used to think that to get the worm in the bottle of tequila, you had to drink the whole bottle. Now I find out that one can get tequila lollipops with worms in them:

http://www.peppers.com/itemdetails.cfm?ID=3014