Settled sediment in the bottle

[IPAfanatic]

I recently had a Rogue Mocha Porter (which was quite excellent) and noticed a decent amount of what I assume was chocolate and/or coffee sediment. What is the best method for getting all of it out of the bottle and into the glass?

[Fast_Eddy]

I would use the same approach as used with bottled Hefeweizen. Decant beer until about .5 inch left in the bottle then swirl vigorously and then decant the rest.

[Richard English]

I'm not sure whether you wanted to drink the sediment or not. If not, then simply decant as you would a fine wine.

Or just glug it all in and enjoy it - that's what I do. It's only yeast, after all.

And if you don't like the slight cloudiness, use a pewter tankard!