By Jamie Barrie W hen I was going up my Dad always gave me advice. One of his insightful tips was never drink a cloudy beer. Now I have to also say that my Dad liked Schooner, Alpine and 10 Penny, so for those beer thing might have been good advice in fact to drink them at all would have been may 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 come a few things that you might have to get use 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 from bottle 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. So unlike what my Dad told me, sediment is usually not a negative trait with craft beers as it could come from how the beer is processed or from bottle conditioning and are perfectly safe to consume. In saying that if the sediment looks like flat flakes and not like the bits of pulp it could mean that beer is old and you want to stay clear of that. So Dad did know what he was talking about back in the day. The key to avoid sediment in fresh beer is to store the beer upright and let the sediment sink to the bottom. Then when it comes time to serve, gently pour your beer into a glass until you see the sediment near the lip of the bottle. Yes you will lose a mouthful of you favorite beverage but your beer will be clear. However, if you want to experience the beer the way the brewer created it, pour it all in and let the good times roll.
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AUGUST 2017 • SPOTLIGHT ON BUSINESS MAGAZINE
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