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I used to make my own beer back in pommieland.
I stumbled upon a brand, which I can't remember the name of unfortunately, but it not only tasted great but it also got round one of the major hang-ups people have with home brew.
When you've transferred your brew to individual bottles and leave it to secondary ferment, over time a little sediment will settle on the bottom of the bottle.
This means that when you pour it, you have to be a little bit careful not to disturb the sediment, or it will obvioulsy affect the taste of your brew.
The brand I stumbled upon had figured out a way of making that secondary sediment form a hard crust, so that it kind of 'set', and so it didn't matter how roughly you poured your pint, - it never disturbed the sediment.
Perfection !
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