What you're looking at is yeast at the bottom of the bottle. In this case, the brewers have added additional yeast while bottling that essentially continues to eat away at the sugars in the malt to be converted into CO2 and alcohol. This is called bottle conditioning and can sometimes throw people off if they were not aware of it.

Some traditions are to consume the yeast, others prefer to leave it in the bottle. It's entirely up to you. One tradition in Belgium is to serve the remaining high yeast content into a separate shot glass!

If you have any more questions or concerns, please don't hesitate to reach out, we'd be happy to discuss sediment further with you!