New home brewer here. From what I have read you want to leave the yeast on the bottom of the bottle by pouring the beer easily and leaving about 1/4" on beer in the bottle. I was told last night, while pouring my wheat beer, that I should pour 1/2 the bottle and then swirl the bottle and then pour the rest of the beer out into the glass. Is this for all types or just wheat beers? Thanks.
A lot of people do that for wheat beers, and that's fine. In fact, if you look at the bottle of New Belgium Mothership Wit, there is actually a little label on the side instructing you to do just that.
Although, keep in mind your own digestive tract. Some people's insides don't respond as well to drinking a lot of yeast so you may not want to do that.
But generally this technique is reserved for some wheat beers or those in which you want the yeast to add something to the final product. It isn't really something you do with all beer types.
That's a good one. FYI, you can ferment a wheat beer on the high end, around 72F, for more banana flavors, or on the low end 65F, for more clove flavors, and you can drink either one mit hefe (german for "with yeast") or without.