Originally Posted by jtp137
I would assume that the filtering of the old primary yeast does not remove the yeast character. That the yeast character in these beers is not created from the dosing of the yeast at bottling it is created during primary fermentation. Is this a correct statement?
They don't always filter. Some places filter, some centrifuge, some cold crash, some use clarifying agents. I don't know enough of the various outcomes to tell you what happens with each, but each option has some degree of negative outcomes to the final product.
The yeast character is primarily a result of initial fermentation. The bottle conditioning can be done for, a. tradition, b. carbonation, c. character and flavor development, d. as a sales pitch, e. shelf life / product stability, f. some or all of the above.