So I was fortunate enough to be hooked up with what likely will be a fantastic beer (Abbaye de Saint Bon-Chien Grand Cru, TR3), but wanted a bit more information on it. On the bottle, it says that it is bottled "without prise de mousse". Doing some google work, and using the translate function, the best guess that I have is that this beer does not have sugar added to undergo fermentation in the bottle. Coupled with ratings indicating that the carbonation level is low, this seems like a pretty reasonable assumption to me. Anyone care to add anything? Why would this be desirable in a beer, etc?
About the reason, there are many.
An undercarbonated beer allows some flavors to develop better in the mouth.
I like a Helles with the right carbonation, but I prefer a malty beer with less carbonation.
For me it’s analog to temperature: with some beers I often warm the glass between hands and shake it a bit, in order to increase temperature and decrease carbonation.
