Brasserie de la Senne, Double Saison. Mucous membranes are gone, otherwise a nice beer.
Well don’t drink it through your nose.
Looks like it could either be the first pour or the last pour from one of my kegs.
The in between pours are clear. But those bookends can be pretty murky.
I think it’s supposed to be like that 
Probably spelt.
Looks like one of those silly turbid East Coast IPAs posted lately.
Edit - Or like Joe said, the last pour before the keg blows.
Hm, here’s another picture:
- maybe should have been just a little bit clearer
Still, didn’t taste very yeasty. Phenolic, yes, and very bitter…
I kegged 2 American Wheats that looked like that last week. Not sure what they will end up looking like. :-\
Paul
Silly? Come on now. You can’t get that character without the haze.
Hop haze, sure. No arguments. Adding wheat flour to make it look turbid/white - not buying into it as a flavor contributor.
One hundred percent agreed. They aren’t achieving that haze with flour or other starches in the beer.
There were some posts in another thread (or maybe earlier in this one) from a BJCP (Toby) who said otherwise - I have no direct knowledge. Regardless, I know some use a ton of flaked oats which can cause quite a bit of haze. What are they doing then?
I don’t have any direct knowledge either. There are a handful of home brewers (Bloggers) that have used flour and I think a lot of people ran with that idea. I can’t find the source right now but at least one of the NE brewers (guy from Trillium maybe?) spoke out that they were not adding flour to their beer.
ETA:Nope, it was Treehouse. x.com
Cool. Regardless, I don’t get it. I know some of those beers are fantastic, just don’t get somebody seeking to put out an IPA that looks turbid. Maybe just a reaction to the clearer, drier West Coast beers. All good though.
They are seeking to put out an IPA that has a unique mouthfeel and hop presentation. The turbidity is required to achieve those two things.
I say it depends on the source of the turbidity. Not sure I buy that as a blanket statement. To each his own.
I like hazy IPAs just fine and don’t bother ever trying to clear mine beyond putting it in a keg and cooling it down. That said, some beers are just ridiculously hazy. I guess some folks like their IPA with a watered down orange juice mouthfeel.
Hazy is fine.
Turbid is not. It doesn’t matter if it’s yeast or flour, unless it’s a wheat beer it’s not a good thing.
Don’t feel like fining? That’s fine too, though in my experience that should still only lead to a hazy beer.
Personally, I’ve have far too many turbid beers in the region, usually from not letting the yeast settle in the rush to get the beer into production. I honestly feel like this whole flour thing is a not-so-subtle attempt to “cover up” the yeast turbidity. If that’s the case, I rate the brewers who do it for those reasons to be more slimy that macrobrewers.
Not trying to step on toes, but enough is enough. If the beers had been clear before this trend I may have felt otherwise.
I call complete and utter bull s h i t on this statement…
What breweries have come out and said they put flour in their beer? I didn’t think this was a real thing, outside of some home brewers trying it. I posted one above who specifically said they do not put flour in their beer.
Any specific breweries you want to call out for being slimy macrobrewers?
Really man? Didn’t really seem necessary.