I'm fairly new to the wide world of craft beers, about a year or so, so am a little lost about these 'directions' I read on my bottles. I've bought many wheat and Euro ales claiming that the proper way to drink them is to pour half into a glass, swirl the bottle, then pour the remaining beer in with the rest trying to get as much yeast as possible. So that's what I've been doin. But since digging deeper into the beer world, I've had quite a few(such as the Ommegang Scythe & sickle I'm drinking now) claim that the goal is to get vigor for head, but keep all the yeast stuck to the bottom and not in your glass. Ommegang and others I've seen that say to pour this way seem to be Belgian and German influenced, so why the completely opposite way of pouring? What is the reasoning for wanting the yeast from some brews, but not others who are closely related styles? Can anyone tell me what the difference or overall point of wanting yeast from one and not the others are?