I have a question for the wise.
I like a few 750ml corked Belgian beers, mostly saisons and tripels. I seem to have a good amount of foam explosion when I open them. Is there something I'm doing wrong? I don't mind that there's foam, but I'm wasting precious beer here.
That being said, I had some marvelous Tripel Karmeleit yesterday and it hit the spot.
How cold are they? (Warmth drives the CO2 out of solution)