If you are bottle conditioning you will have yeast in the bottle. Even Sierra Nevada has yeast in the bottle. The carbonation process will need yeast and the yeast will settle out once it is finished. Unless you are filtering you are not removing all the yeast. And if you did remove all the yeast the beer wouldn't carbonate.
I talked to a brewer from Montreal who said that if you are "doing it right" then you can bottle condition with little enough yeast that you won't have any visible when it is done. He said he gave a talk to that effect in Canada, possibly at the Mondial de la biere, I don't really remember. Anyway, the take away was that the amount of yeast you actually need to carbonate your beer is little enough that it doesn't need to be visible when it is done. I'm sure it requires tight control though.
Yeah. OK. But there aren't many homebrewers who are pulling that off. I'd be willing to say there are close enough to "zero" homebrewers pulling that off as close enough to count as "zero". And I never got a commercially bottle conditioned beer that was yeast free, so I guess I'm not buying that one.
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