I'm about to have an Allagash White in a nonic pint glass, and I can see the dark layer of yeast on the bottom. With a hefeweizen, I stir up the yeast and include it in my pour. Should I do the same with a witbier? Thanks.
If it's the very thin white haze, yes. I'm fairly sure that's the norm. If it's solidified into chunks then I don't. I don't like dancing chunks in my beer.
Some of it... I eye the pour and just let in enough to make me happy. I like a little filth now and again, but normaly, I try to find a nice medium.
Well, I had to have it well before any response (poor impulse control and all), so I just poured it in normal style - some yeast went in with the last drops but I left it as that - didn't do the thing where you swirl some beer in the bottom of the bottle to get it all into the glass. Didn't get much of a head despite a fairly confident pour... You can see some of the yeast haze from the pour: If I get it again, I'll give it the full yeast treatment, just for comparison purposes. Nice beer, BTW.
I always do the swirl and pour, but into my Stone taster glass, and then have a sip. Then, I have three options: Finish the tasters glass. Pour it into the beer. Pour it into the drain. Since I like the taste of many yeast varieties, I enjoy tossing down the taster contents.
When pouring a hefeweizen you're strongly encouraged to swirl the yeast into your glass. However, with a Belgian wit ale your not supposed to add the yeast. The reason being is that because your drinking a "white ale" if you add the yeast the beer no longer has the true appearance of how its intended to look. All of this being said.. I usually pour in the yeast when drinking wit ales.
personal taste triumphs again. Myself a Wit/Hefe needs to be cloudy so i pour a nice portion ( depending on how fresh the beer is)
