Is this some sort of thing you aren't supposed to do? Do brewers actually recommend it? Is it all just personal preference? Personally, I've tried beers with sediment before and after pouring it all in, and every beer has tasted better with it added... the most recent one being Captain Fantasy by Short's (a saison).
In many cases it depends on the beer and your personal tastes. However, with hefeweizen the sediment is considered essential and so should become part of the pour. With Beligian beer styles many breweres recommend decanting (i.e., leaving sediment behind in the bottle). However some people prefer many beers with the sediment in the original pour. Others decant and then pour the remainder in a small glass to finish off after the main portion of the beer. Since bottle conditioning is often done with a different yeast than was used in brewing the beer, I typically only pour the sediment on hefeweizen and dump the sediment in other beers.
A couple of threads in recent months on the subject: http://beeradvocate.com/community/threads/dislodging-beer-sediment.112220/ http://beeradvocate.com/community/threads/yeast-sediment-in-your-beer.87677/
I think the sediment mutes the peak flavor of the beer, thus I leave it behind. Occasionally, I'll leave a little beer in the bottle and then swirl it with the sediment to add to the tail end of what's left in my glass just for the experience of tasting that flavor.
I always pour the whole thing in the glass. Though in Belgium I seen them always leave it in the bottle for you to decide. Me I always like the yeast.
For me: German Hefeweizen, Belgian Witbier, and American wheat: always make sure the yeast/sediment gets in there or be prepared for a sub par/bland flavor profile. Amazes me how many people skip this step and give so many wheat beers in particular very bad reviews.
I find sediment offputting so if I can I leave it in the bottle. It often impedes my purchase without a bottling date I often check sediment layer. I understand some of these beers may be unfiltered so I apologize.
If it's a big Belgian bomber I drink half with no sediment and half with, two beers in one! If it's and old beer with lots of chunky sediment I try not to disturb it though.
I pour the whole bottle (or can), no matter what I'm drinking. A lot of times, I'm drinking from a bomber, so there won't be any sediment at first, though. I actually like seeing sediment in the glass, when I'm examining it, however. It adds a little something. Especially, when you have sediment that is very different than the beer, such as jet black beer with steel grey sediment floating throughout.
In Belgium it is pretty standard to first leave in the yeast, drink most of the beer and then pour the yeast in, finish it that way. It is a matter of personal preference & vintage beers do not abide the rule where you never drink the yeast. I always do it this way unless if it is a beer I drink regularly then I pour in the yeast from the beginning. Like I said, it is all about personal preference, try both ways and see what you like best.
