pcbc unfiltered-beer R2 - Port City Brewing CompanyOur beer is a living product. Yeast cells consume...
Transcript of pcbc unfiltered-beer R2 - Port City Brewing CompanyOur beer is a living product. Yeast cells consume...
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Our beer is a living product. Yeast cells consume sugars from
malted barley and other grains, creating alcohol, CO2, and flavor
compounds before settling out of solution with malt proteins. Some
breweries choose to filter out this particulate matter; we believe that
unfiltered beers retain more of the ingredients’ essential character
and a greater degree of complexity.
Most of the particulate material settles out of solution naturally
during the brewing process - we employ several techniques to help
most of our beers “drop bright”, such as proper maturation and
animal product-free finings.
These processes are not designed to remove all particulate matter
from the beer, so there is likely to be a small amount of sediment
If you’d prefer to leave the sediment behind in the bottle, use a still pour, as we typically do for most of our
beers. Tilt your glass and slowly pour the beer from the bottle in a steady stream. Make sure not to right
the bottle midpour, as this would disturb the sediment. Stop pouring when there’s about a half inch of liquid
remaining in the bottle.
STILL POUR
If you don’t mind a bit of sediment, or even prefer the additional mouthfeel it provides, use a roused pour.
We recommend this technique for Optimal Wit, as the expressive Belgian yeast and wheat proteins are
classic components of the witbier style. Pour 2/3 of the beer into a tilted glass, swirl the remaining beer in
the bottle to incorporate the sediment, and pour generously to mix
You’re now armed with the knowledge necessary to best enjoy your next glass. However you choose to
drink your beer, we’re always thrilled to brew it for you. Cheers to better beer!
ROUSED POUR
that collects at the bottom of our bottles and kegs. The volume and
appearance may vary from beer to beer and batch to batch, but
typically presents as a thin layer of sediment ranging in color from
white to dark tan that, if roused, look like small flakes or dots
suspended in the beer. These flecks are a healthy, normal part of
beer that does not a�ect the beer’s taste or pose any risk to you.
There is also another innocuous phenomenon called “chill haze”:
malt proteins clump together in cold temperatures, reducing clarity.
As the beer warms in the glass, it will clarify all on its own.
As for fresh beers with a small amount of sediment, you have two
choices: consume the yeast and protein or decant for a brighter
product. Both are valid options, it’s simply a matter of preference.