To disturb or not disturb the yeast, that is the question...

Yeast flavor I find to be complimentary to certain styles. Wittes, hefeweizens, certain other belgian styles are all a swirl and pour to me. For something like a bottle conditioned stout or hop-forward beer, I prefer to leave it all in the bottle.

 

Completely agree with DevilsCups.

 

Not

 

I enjoy the beer without the yeast, then disturb and pour it in after a few minutes. I enjoy the taste swing and the taste itself after the yeast is back in suspension

 

Yeast can give some off some off flavors, no matter what the style or whether it's american or traditional. To experience their beer as they intended it to taste, they suggest not to stir up the yeast. It's up to you whether you want to take their recommendation into account.

I personally think the more floaties the better and i pour Ommegangs yeast in my cup (though this could be the reason i don't particularly like this brewery...)

Try one of their brews both ways and see which one you like better.

 

I try the first half of the beer without the yeast and the second half with the yeast, then I decide how I like that particular beer.

 

^what he said

 

I just poured yeast at the bottom of my bottle of De Struise Tsjeeses into the glass at it really doesn't taste like much. Though now it smells exactly like bubblegum.

 

generally, wheat beers (witbier, weissbier/hefeweizen, weizenbock, berlinerweiss, gose) are the ones where you deliberately incorporate the yeast into, and which the brewers would want you to do so. also kellerbier and zwickel bier, and sometimes roggenbier, although these aren't very common here in the US. lambics are technically also also "wheat beers", but bottled gueuze in particular is customarily meant to be poured clear, leaving the sediment in the bottle. for 95% of other beers, unless it's stated somewhere on the bottle, the brewer will likely have intended for the beer to be poured leaving the sediment in the bottle. it can often drastically change the taste and mouthfeel. not necessarily worse, but usually not what the brewer intended.

in the end though, it's personal preference. just keep in mind that when sharing beers (like in a tasting group), once you swirl in the yeast, you can't go back...

 

It's your beer so suit yourself. For some styles it's the norm to pour the yeast for others it's not.
Many brewers of bottle conditioned ales actually filter the beer and reseed it with a variety of yeast which sticks to the bottle.These brewers clearly do NOT want to spoil their flavours with yeast.Other brewers simply give pouring instructions on the label. In general except for a few styles the yeast is better left in the bottle.

 

I always stir and pour.

 

Don't disturb until the end of the bottle.

 

Except for hefeweissen, I leave the yeast with an inch of beer, swirl it in the bottle after finishing my glass, and down it as a shot of vitamin rich slurry. Some yeasts taste better than others I have found.

 

I like the "shot" of yeast on the side option. Check out the first video:

http://www.dailybeerreview.com/2012/05/affligem-blonde-and-affligem-pouring.html