Franziskaner on Tap ?
re: Ernie Diamond
Althought Celis White is made with wheat (and is great when if you can find it fresh), it is really a different style than weisse or hefeweizen. Celis white is a wit beer which is Belgian in origin and use unmalted wheat in the grist and is usually spiced with orange peel and coriander and fermented with a Belgian strain of yeast.
Hefewiezen on the other hand is German in origin and uses a majority of malted wheat in the grist and does not have any added spices. German hefeweizen yeast strains along with other brewing techniques leave the beer with a flavor/aroma usually dominated by clove and fruity bananana or bublegum flavors.
We did a weiss tasting a couple years ago at Resi's in Chicago, one of the best "on tap" German bars in the country.
5 of us "voted" on our favorites... one clear winner was Julius Echter HW.
Also in "the best" category: Paulaner HW, Weihenstephener HW, and Ayinger Brau-Weisse
The "outstanding" category: Konig Ludwig HW and Weihenstephaner Kristall.
The "others tasted" category included: Ayinger Ur Weisse, Schneider, Franziskaner HW, Maisels Weisse, and Hacker-Pschorr HW
If you can find Julius Echter it's really in a class by itself.. the lemons, cloves, etc. just explode from it. A unique beer. But the other "best" and "outstanding" are worthy also.
Wow. I was thinking about how smart-assed an answer it would be if I just gave you the name of my local before I realized that you were looking in Boston.
As it so happens, you can find it at Atwoods on Cambridge Street. I imagine that the Publick House and Sunset are good bets as well. You really ought to post this on the Boston boards...
Redbones has it on tap on occasion. I believe its a regular offering at the Horseshoe pub in Hudson.
I think its a good hefeweizen - right up there with Paulaner and Hacker Pschorr, but not quite as good as Weihenstephaner or Julius Echter imo.
Hefeweizens are not usually sold in a 1 liter mass - even in Germany. Usually it is served in half liter weissbier glasses. The shape of the glass helps to make the head stand up out of the glass like an ice cream cone, and helps concentrate the phenolic and estery aromas that come from the use of a true hefeweizen yeast.
Funnily enough I was drinking this in Philly the other night - at Ludwig's on 13th & Sansom and really enjoying it. C'mon down!
I lived in Munich and have had lots of Weissbier, and couldn't really vote on whether this is the best - but it certainly is good.
I had a fantastic Dunkle Weissbier by Hacker-Pschorr (I think) there also, which just about knocked my socks off. Really good stuff on a chilly night.