With Sour Beers, the blend of yeasts, Brett, Pedio, Lacto, etc that's found in their bottle dregs is something much more special. However, if you don't have a local shop, or if you're just a yeast nerd who likes the culturing process, you can use those dregs to build up sufficient yeast for pitching into your own beer. Basically, the yeast at the bottom of a Chimay bottle is virtually the same as a strain of White Labs (WLP 530, i think?) that I can buy for $6 down at the homebrew shop. With most 'normal' bottle conditioned commercial beers (Belgians, some Englishes, etc), caring about the dregs is less interesting than with the sours. The reason why anyone would care about this gunk (which you usually don't drink), is that since its mostly yeast, and mostly still viable/alive, you can collect these dregs and add sugars to grow them up into a viable amount for pitching into a batch of your own beer. In the context of bottled beer, the "dregs" refer to the cake of (mostly) yeast and coagulated proteins that form in the bottom of bottle conditioned beers.
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