Today I just want to applaud the following paragraph from The Pub Curmudgeon:
And I continue to believe that if a beer is to be produced and sold in bottle-conditioned form, it needs to show evidence of having actually enjoyed a secondary fermentation in the bottle. It should have a dense head and obvious natural carbonation, whereas all too many supposedly bottle-conditioned British ales nowadays just seem to be a bottle of rather flat beer with some gunk in the bottom. Duvel is an excellent example of how it should be done.
absolutely spot on! couldn’t agree more
It’s rubbish, though. Duvel is a highly carbonated beer and that level of fizz is not appropriate for most British beers.