Now I get a bad press from my fellow blogsters in as much as I complain supposedly about the amount of natural level of carbonation of some beers.This is a classic case in point. If you are going to bottle condition a beer and the tell the customer they should pour the beer whilst not disturbing the sediment then you shouldn't make it so fizzy and I use the word fizzy with some hesitation,that it creeps out of the bottle as soon as opened and is impossible to pour more than half the bottle without getting a head on it the size of the beer.If it were really good I might just forgive them,but this is pond water.Maybe because the sediment was in my beer.This one really needs working on lads.
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