When pouring a weissbier, what is the first step?

When pouring a weissbier, leaving a small amount in the bottle serves a specific purpose. Weissbier, which is a type of wheat beer, often contains a significant amount of yeast sediment at the bottom of the bottle. This yeast contributes to the beer's flavor and character but is usually cloudy and can alter the sensory experience if poured into the glass. By leaving a small amount in the bottle, the purity and clarity of the pour can be maintained, ensuring that the drinker experiences the beer as intended without an overwhelming yeast presence.

The practice emphasizes the importance of the beer's visual appearance and texture, allowing the drinker to enjoy the aromatic and flavor profile of the beer without the sediment clouding it. This approach is particularly relevant for styles like weissbier, which are typically served cloudy but should have minimal sediment in the pour to enhance the drinking experience. Beers with yeast sediment can be enjoyed by some, but traditionally, it is preferred to keep the yeast in the bottle for a cleaner pour.