Noob question about suspended/swirling yeast

kanderna said:

Hi All -

This past weekend I had a Sierra Nevada Kellerweis. I noticed something interesting:

"To serve, pour two-thirds into a glass, swirl and pour the rest."

I rarely take the time to read the labels, so it's very possible (and even likely) that I've missed this suggestion on other beers.

I've been very much of the "pour carefully to not disturb the sediment" variety.

So how do we know when this "swirling method" is appropriate?

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YooperBrew said:

Generally, you swirl for hefeweizens, a German unfiltered wheat beer, because the yeast is part of the flavor profile in those beers.

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Edcculus said:

Its not a must, but I like doing it for all weizen style beers. That includes Hefeweizen, Dunkelweizen and Witbier.

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