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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.