by Jamie Barrie M y Dad was always givingme advice growing up, some of it made sense at the time while other advice was better understood as I grew older and some say, not many, wiser. One of Dad’s insightful tips was to never drink a cloudy beer, now I must also say that this was in the eighties before the craft beer explosion. I also have to say, that my Dad liked Schooner, Alpine and 10 Penny, so for those beers, it might have been good advice, not drinking them at all would have been maybe a better choice. That was many years ago and now beers for the masses is out and the quest for the perfect craft beer is now here and not going away any time soon. However, with this change comes a few things that you might have to get used to and that is cloudy beer or sediment in beer. Sediment is yeast and protein particles from the brewing process. You can have this for a couple a reasons: a brewery choosing not to filter or pasteurize its beer before kegging or bottling, therefore leaving sediment in the final product, or it can come frombottle conditioning. Bottle-conditioned beers have the same look as pulp in your orange juice and are essentially, living products. Bottle conditioning process is when sugar or wort (unfermented beer) is added into beer with live yeast. The yeast then eats the sugar, continuing to ferment the beer and creating CO2, which keeps the beer fresh for longer.

What tastes best, Cloudy versus Clear when it comes to Beer

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