This was highly touted by a friend of mine. Unfortunately, it seems to be regional. It's brewed in Kansas City, MO, and I know it's available in Memphis and NW Arkansas, so I guess you'll be able to find it throughout the mid-South and western Midwest. This is a European style (loved by Germans and Belgians) that Americans don't tackle often enough. Boulevard seemed to do a decent job. It doesn't have the thick presence of floaties that many unfiltered ales have, but it was smooth, malty, and made me wish I had a six pack (I bought a single 12 oz bottle). I'd have to say that if you live in their market area, keep an eye out.
Reviewed: February 22, 2003
Add this to the list of reasons I'm glad I moved to Arkansas. I had this tonight with ribs from Whole Hog, and I was pleasantly surprised. Surprised it went so well with the ribs, and surprised I enjoyed an unfiltered wheat (I usually don't like them). I'm not sure what if anything changed in the eight 1/2 years since Steve reviewed this, but it now has the thick floaties he was missing. Said floaties, of course, are the reason I was turned off in the past. Boulevard was kind enough to explain it on the label for me. Yeast is added to the bottle before packaging to produce a secondary fermentation, and the floaties, or sinkies, actually, are just the extra added yeast. Perfectly normal.
Reviewed: August 23, 2014