When to drink the yeast

[koomber]

I have a little confession to make. I've got some of the SWMBO wheat beer and it is pretty damn fantastic. The only thing is I think it is better with the yeast swirrled up in it. Seems to mellow out the flavour and tak out some harsher hints.

This got me thinking, what styles are supposed to have the yeast supped and when is it best to leave it where it is?

 

[ColonelForbin]

wheat, witbier, and hefe, beers in general. no other styles that i am aware of where you intentionally pour the yeast in the glass. many beers, especially belgians, can benefit by letting the beer bottle condition and sit on the yeast. it will add to flavor profiles and create more complexity over time. beers with brettanomyces come to mind.