Love My Beer

Tonight's tea: Kerela prawn curry (this is a great recipe - one of the simplest curries ever, and one of the best), washed down with some of my American Amber (what I'm calling my over-hopped altbier). The amber is going down rather well, but I'm a little worried about the carbonation. I opened one yesterday and it proceeded to froth a fair amount of the contents out of the top of the bottle over the course of about a minute. From now on I'm gonna have to give it a good chill before I serve it. It's not that its ultra-high carbonation, although I do find the altbier yeast just goes on steadily but relentlessly fermenting for weeks in the bottle (or cask) - it must be more pressure tolerant than most yeasts or something! (contrasts with my Belgian strain, which needs months to reach a decent carbonation level). I think the problem is that the combination of the pure Munich malt grain-bill, the protein rest to push up the body, and a yeast with an intrinsic tendency to froth A LOT has added up to a very frothy beer.... It's great stuff once you get it in the glass - a good two inches of head that lasts forever - hence the use of my oversize LOVE MY BEER glass. But the glass does not lie.