Should You Drink Beer Sediment?

Sediment in beer is a divisive topic among beer enthusiasts. Sediment is the result of yeast and protein particles from the brewing process and is usually found in unfiltered beers or bottle-conditioned beers. While some drinkers find the presence of sediment unappetizing, others believe that consuming it provides a more authentic and flavourful experience. The decision to drink or avoid the sediment depends on various factors, including cultural preferences, beer style, and personal taste. Ultimately, there is no definitive answer to the question of whether one should drink beer sediment, and it remains a matter of individual choice and preference.

Sediment is yeast and protein particles from the brewing process

Sediment in beer is mostly yeast, but it can also be yeast and protein particles. This is the result of the brewing process, specifically bottle conditioning, where a small amount of active yeast and simple sugars are added to the bottle before sealing. In some cases, bottles are packaged while they are actively fermenting. This allows the beer to carbonate naturally and increases the ABV. After the yeast has done its job, it will settle at the bottom of the bottle, forming a thin cake. If the bottle is agitated, the yeast will be released back into the beer.

Sediment is harmless and safe to consume. In fact, it contains vitamin B, and in some styles of beer, such as wheat beers, it is intended to be drunk as it adds to the flavour. However, if you have a yeast allergy, it is best to avoid drinking the sediment. Additionally, drinking too much yeast may cause bloating and gas.

If you want to avoid sediment, you can store the beer upright, allowing the sediment to settle at the bottom of the bottle. When serving, gently pour two-thirds of the beer into a glass, then slowly tilt the bottle and continue pouring until you see the sediment near the bottle's lip.

It's safe to consume but may change the flavour

Drinking beer sediment is safe, but it may change the flavour of your beer. Sediment is created when breweries choose not to filter or pasteurise their beer before bottling, or it can be a result of bottle conditioning. Bottle conditioning is when sugar or wort (unfermented beer) is added to beer with live yeast. The yeast consumes the sugar, continuing the fermentation process and creating carbon dioxide, which keeps the beer fresh for longer.

Sediment is made up of yeast and protein particles from the brewing process. It is perfectly safe to consume and is loaded with B complex vitamins. In fact, some people prefer to drink the sediment, as it is believed to intensify the aroma and flavour of the beer. It is also said to have health benefits. For example, in Germany, wheat beers are often served "mit hefe" (with yeast), and in Belgium, it is common to drink the yeast from the bottom of bottled-conditioned beers.

However, drinking the sediment can sometimes alter the flavour of the beer. It can make the beer taste muddled or less crisp. Additionally, the sediment can give you gas or diarrhoea, which may not be desirable. As such, some breweries recommend leaving the sediment undisturbed, and it is generally stylistically preferred to exclude it for most beer styles.

Whether or not to drink the sediment is a matter of personal preference. Some people choose to drink it for the added health benefits and flavour intensity, while others prefer to avoid it to maintain the intended flavour of the beer and prevent any digestive issues. Ultimately, there is no wrong way to drink a beer, and you can decide what works best for you.

Some beers are designed to be served cloudy with yeast

Many wheat beers are designed to be served cloudy with yeast. Some Belgians even drink the yeast from the bottom of bottled-conditioned beers as a kind of "dessert". The unfiltered, fresh versions of Czech lagers, such as Budvar's unpasteurised yeast beer, are considered to be top of the hops.

Some brewers believe that filtering out the larger particles in beer strips out flavour. In a Weiss beer, the yeast is the carrier of all that amazing bubblegum, clove and banana aroma. If we strip out the yeast, we will have a less aromatic beer, and a less velvety one too because it would reduce the viscosity of the beer. For the same reasons, we’d probably want to filter our lagers so we get a light and zingy mouthfeel and a crisp finish with no flavour from the yeast. That said, kellerbiers (cloudy lagers) are left unfiltered and much loved by the brewers of Germany because they are almost a hybrid between a Weiss and a lager, with lots of banana-y aroma but a light and lemony flavour.

In fact, many brewers of famous historical beers think the unfiltered version is superior. Go to De Halve Maan brewery in Bruges and you’ll be served a cloudy Bruges Zot Brune.

Craft brewers all over the world are steering their beers in the direction of turbidity. Some say this is down to a lack of expertise, others to a lack of equipment, but I know a lot of brewers and the time and energy they put in to make sure their beer is perfect makes me think if their beer is hazy it’s because they want it to be. It might come out a bit too hazy, or it might come out a bit too clear, but it is a clear conscious choice in the pursuit of brewing something different – and loaded with flavour.

That flavour can be several things – it could be banana esters like in German wheat beers, it could be bready, starchy sweetness from the malt, or it could be something else entirely. What we are coming to learn most recently from the brewers of the hugely fruity East Coast IPAs of New England, is that hop-like aroma and flavour can also be enhanced in unfiltered beers. Dry hopping during fermentation creates chemical reactions that change or heighten the aromas from the hops and yeast. If you filter them out afterwards, you lose that benefit. To me, these beers taste exceptionally fruity, juicy and slightly acidic like orange juice. That said, to others it seems they taste like dead yeast and earth. Everyone's palate is different so if you fall into the latter group, no one should judge you for that.

Some breweries suggest swirl and pour methods to mix sediment

Drinking beer sediment is a divisive topic in the craft beer community. Sediment is mostly yeast, but it can also be protein particles, and is a result of the brewing process. It is harmless to consume and even contains vitamin B. However, drinking too much sediment can cause gas and bloating, and it should be avoided if you have a yeast allergy.

Sediment is sometimes used as a sourdough starter

Sediment is usually safe to consume, although it can sometimes mean that a beer is too old. Old beer sediment looks like dandruff and should be avoided. If you want to avoid sediment in fresh beer, store the beer upright and let the sediment sink to the bottom. When it comes time to serve, gently pour around two-thirds of the beer into a glass, then carefully tilt the bottle toward the glass, pouring the rest of the liquid until you see the sediment near the lip of the bottle.

Sediment can be used as a sourdough starter. One source describes how they use their sediment to make bread:

> I opened my big mouth at a homebrew association meeting, and now the president challenged me to make a 1 Gal. test brew w/ extract. I'm thinking that since this strain has been subsisting on wheat for longer than I've been alive, a weizen would be the most appropriate. I'm thinking of just converting the following recipe to 1 Gal. Any tips, suggestions?

Another source describes how to use sediment as a sourdough starter:

> You can absolutely use those spores to start a sourdough starter. The hop compounds may slightly retard the growth of the bacteria which you want in a sourdough starter, but after a couple of feedings they'll be basically gone. If you're worried about that (or the taste) you can use a process called 'yeast washing' to get most of the trub out of the yeast.

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