Yes. That is what I'm saying. The germans call it "mit hefe" ("with yeast") when you swirl the last bit of the beer around the bottle to suspend the yeast before pouring it into a glass. This is very style-accurate for a hefeweizen.
Here's a fun experiment- Take a bottle of bottle conditioned beer. Pour 2/3rds of it into a glass slowly and carefully. Then with the remaining third, swirl it around the bottle and pour it into a separate glass. Compare the appearance. Compare the tastes. They will be noticeably different. As a matter of fact I made an ESB with orange peel and it is decidedly better when poured mit hefe. It really brings out the flavors more and kind of brings them together...
In Process: Mango Beer, Homebrewers Pale Ale
Bottled/Kegged:Spicy Light Rye, Rice-adjunct Pale Ale, Mild Bourbon Porter, Roasty Stout, Basic Light Mead, Bourbon County Stout Clone
Up Next: Berlinerweiss, Chocolate Raspberry Ale, and American IPA