[precisionshootist]

“Its a bit of work, but the yeast in Chimay is alive, so you can use the dregs of the bottle to make a yeast starter, and brew your own.”

it’s alive how weird! what does that mean exactly? I guess it’s not alive in normal beer like Coors Light. I don’t know anything about brewing.

[knews_hound]

Beer is indeed a living thing.

Residual yeast is common in unfiltered beer. The big brewers here use huge filters to clarify and remove proteins and starches along with yeast, both alive and dead to ensure a crystal clear brew.

There may still be some small amounts of yeast in solution in your Coors so there is some potential of using it to start a new batch of beer also.

Frankly, the yeast variety in Coors is easily obtainable so it isn’t worth the effort. The Belgian that he was talking about is from a relatively small brewery and it is not as easily obtainable commercially, hence the effort to reclaim it out of the dregs in the bottle.

Hope this helped.

Cheers,

knewshound