Why and What beer?
Beer that you may want to consider decanting are bottle conditioned beers or wheat style beers.
Bottle conditioned beers require live yeast in the bottle which contribute to CO2 production and flavor. This process adds complexity to the beer. Frequently a different yeast other than the yeast used during primary fermentation. The yeast that is in the bottle settles down to the bottom and is often referred to as lees. Beers bottled in 750ml bottles often are bottle conditioned.
High Alcohol beers (over 8%), Belgian styles, French Ales, and Sour Ales are commonly bottle conditioned.
Wheat style beers such as German Heffe and Belgian Witt are seldom filtered. These beers contain large proteins and low flocculating yeast, which remain in the beer and settle to the bottom.
Here you have the option to serve “krystal”. This required decanting and it more common in German styles.
How can I tell?
The best way for you to assess as to whether or not the beer may be decanted is to look at the bottom or the punt. There will be a noticeable layer, which will give the bottom an opaque appearance compared to the rest of the bottle.
Decanting the beer
If you store your beers on its side, plan on setting the bottle upright before decanting. This will allow the sediment to settle to the bottom.
Decanting the beer is done in the same method as decanting wine. Select a carafe. Make sure it is clean and free of fats and oils. Rinse the carafe with water twice. Hold the bottle straight up when opening it so as not to disturb the lees. Gently hold it in a horizontal position over the carafe and slowly pour so as not to cause splashing in the back and disturb the lees. Keep your eye on the bottle and continue to pour until you see the lees coming toward the neck of the bottle.
Beer that you may want to consider decanting are bottle conditioned beers or wheat style beers.
Bottle conditioned beers require live yeast in the bottle which contribute to CO2 production and flavor. This process adds complexity to the beer. Frequently a different yeast other than the yeast used during primary fermentation. The yeast that is in the bottle settles down to the bottom and is often referred to as lees. Beers bottled in 750ml bottles often are bottle conditioned.
High Alcohol beers (over 8%), Belgian styles, French Ales, and Sour Ales are commonly bottle conditioned.
Wheat style beers such as German Heffe and Belgian Witt are seldom filtered. These beers contain large proteins and low flocculating yeast, which remain in the beer and settle to the bottom.
Here you have the option to serve “krystal”. This required decanting and it more common in German styles.
How can I tell?
The best way for you to assess as to whether or not the beer may be decanted is to look at the bottom or the punt. There will be a noticeable layer, which will give the bottom an opaque appearance compared to the rest of the bottle.
Decanting the beer
If you store your beers on its side, plan on setting the bottle upright before decanting. This will allow the sediment to settle to the bottom.
Decanting the beer is done in the same method as decanting wine. Select a carafe. Make sure it is clean and free of fats and oils. Rinse the carafe with water twice. Hold the bottle straight up when opening it so as not to disturb the lees. Gently hold it in a horizontal position over the carafe and slowly pour so as not to cause splashing in the back and disturb the lees. Keep your eye on the bottle and continue to pour until you see the lees coming toward the neck of the bottle.
Feel free to be creative and look for interesting decanters or use what you might already have at home for decanting wine. A wine decanter is perfectly suitable for the job.
What if I like the lees?To decant the beer is a personal opinion. Some enjoy the lees in the beer. They look for the added complexity that the yeast provides. The yeast is not harmful. Some have reported increased gas or slight allergic reactions (redness of the face) however, never to the extent of hospitalization. Resolve these reactions taking an anti-flatulent and or an anti-inflammatory
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