What should be done if a bottle of beer has residual yeast at the bottom when pouring?

When pouring a bottle of beer that has residual yeast at the bottom, the recommended approach is to leave the yeast in the bottle unless the consumer requests otherwise. This method preserves the beer's clarity and prevents any potential bitterness or off-flavors that can arise from mixing the sediment into the glass.

Residual yeast is common in certain beer styles, particularly unfiltered or bottle-conditioned beers. Many beer enthusiasts appreciate the clarity and flavors of the beer before the yeast is introduced. By leaving it in the bottle, you are allowing the drinker to enjoy the beer as intended by the brewer, especially if they prefer a cleaner, more straightforward taste.

While some might enjoy mixing yeast into the glass to experience different flavors and textures, this is not a standard serving practice and could lead to unwanted flavors. Serving yeast-stirred beer or discarding it does not align with the typical approach for handling residual yeast in craft beer settings, as each choice has implications for the overall tasting experience.