Belgian Ales, resuspend or not?

What did you have? Some are more subtle than others.

 

NFW. I find that the yeast takes over. It's nice by itself at the end, maybe poured into a shotglass, but it definitely impacts the flavor and aroma of the beer.

 

I generally do not resuspend. But I'm not overly cautious about pouring these brews (though I never purposely dump all of the yeast in my glass).

I find that a little yeast generally improves the flavor. Makes it "fuller" (if that makes any sense).

 

John Palmer says the yeast should stay in the bottle and as I have been working on my pour I have to say I agree. I find that the yeast can effect the flavor, and more often then not, not in a good way. As I posted in another thread I have been frustrated with trying to prevent the yeast in my pour from a can.

BA also has this to say:
The Yeasty Pour
Some beers are bottle-conditioned and, as such, properly stored bottles will contain a layer of compact yeast sediment at the bottom of the bottle. In most cases, this shouldn't be disturbed or poured into the glass, and the beer should be properly decanted. Most bartenders ignore this-even when the directions in some cases are on the labels-and pour every last drop into the glass. Not good. To boot, many bottles are shaped specifically to aid in proper decanting, and the improper addition of yeast can have a major impact if put back into the mix. Unless the beer is a Hefeweizen, or a similar beer style where the yeast is part of the entire experience, bottle-conditioned beers should be poured gently and at an angle to allow the sediment to remain in the bottle. The bottle should then be presented to the drinker, so he or she can make the final decision, as opposed to being forced to drink what might not be all that tasty. This applies especially to Belgian-style beers, because the vast majority of them are bottle-conditioned.