Talk:Bottom and top fermenting yeast

Confusion perhaps

This doesn't make sense to me: "To ensure no distaste is encountered, it is common practice for the more aware patrons to leave a small amount of ale in the bottom of the flagon. Bottom fermenting yeast settles at the bottom, giving an unpleasant taste to the seasoned beer drinker."

Ale is manufactured with top-fermenting yeast, so shouldn't "ale" in this sentence be replaced with "lager"?

Confusion explained

I have deleted the paragraph which begins "To ensure no distaste is encountered, it is common practice for the more aware patrons in the UK to leave a small amount of ale in the bottom of the flagon." It is simply not true (who wrote it?) - I am a regular "patron" of pubs in the UK and regard myself as reasonably knowledgable when it comes to beer. If my beer contained anything which needed to be left in the bottom of the glass, I would complain and demand a new pint, as would all the "more aware patrons". Incidentally, lager is more likely to be filtered and/or pasteurised, so this is not much of an issue in that case.