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German beer by the liter

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It's Autumn and a girl's fancy turns to thoughts of ...beer! We're wondering if there's anywhere in the Boston area (up to southern NH) that serves the traditional German 'masse'. Bonus points for good pretzels as well. I don't think Karl's Sausage Kitchen will have them, although maybe he'll fill one of my steins. LOL

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  1. You might have a better (more informed) response on this if you try the New England forum on the Beer Advocate website, but here are some thoughts:

    Jacob Wirth is the most traditionally "German" bar in the downtown area, but I don't think they serve full liters.
    http://www.jacobwirth.com/pages/beer....

    In Allston, Deep Ellum serves a kickass pretzel, and nearly always has some great German beers on tap (but they're generally served in .4 liters).
    http://www.deepellum-boston.com/drink...

    In Cambridge, Lord Hobo also usually has some good German beers on tap. But served no larger than half-liters.
    http://lordhobo.com/?page_id=188

    2 Replies
    1. re: huuvola

      Lord hobo had both half liter and full liter beers on tap on Tuesday, FYI.

      1. re: gini

        I think their 1L is the High & Mighty beer of the gods

    2. When I want beer in a liter (or a huge glass boot), I make the trek down to East Side Restaurant in New Britain, CT. Not a short trek, but it's a wonderful place.

      1. Magoun's Saloon in Somerville serves their German beers in 1L during September.
        See their Oktoberfest events and things here:

        http://magounssaloon.com/?p=1040

        I always make it a point to get here during September, usually at least one of the Wednesday nights for the German specials and traditional beers.

        6 Replies
        1. re: rknrll

          Can't wait for Schweinschaxen.
          ----

          To the OP: Redbones has one liter mass krugs all year and usually something on tap from Germany to fill it.

          1. re: LStaff

            God, ate a Schweinschaxe in Dusseldorf that was nearly the death of me.

            2 pounds of boiled pork knuckle served by waiters with huge guts wearing lederhosen and pounding schnaps. Quite the experience. Think this was the place:

            http://www.schumacher-alt.de/schank.html

            1. re: StriperGuy

              No liter steins that I noticed, but I had an impressive pork knuckle with spaetzle and braised kale from the Oktoberfest menu at Canary Square a few days ago. If any meal called for a Fernet-Branca afterward, that was it. (Probably should have been a Jägermeister, which despite the unfortunate frat-boy associations is actually a very effective digestif after ingesting a pork-fat bomb.) They have a lovely, appropriate beer selection, too.

              Don't have the photo handy to upload just now, but one is in my Facebook "cover photos" album, the fourth one in as of today: https://www.facebook.com/pages/MC-Sli... You might have to friend me to see it; I'll upload it here when I get back to where I store my food photos.

              http://mcslimjb.blogspot.com/

              1. re: MC Slim JB

                Here's a photo of the Canary Square pork knuckle with spaetzle and braised kale.

                http://mcslimjb.blogspot.com/

                 
                1. re: MC Slim JB

                  Was the skin crisped up? Pork cracklins are my favorite part of this dish.

                  1. re: LStaff

                    Not crisp everywhere, but enough.

                    http://mcslimjb.blogspot.com/

        2. Mead Hall in Cambridge did it last year, German beer in gigantic steins, that is.

          1. New England is something of a wasteland for Germanic food traditions, as most of the German immigrants headed to places farther west. I think the fabled Student Prince in Springfield only has 1/2 liter mugs, but it tends to be a go-to kinda of thing, of course far afield of your request area....

            1. Thanks, everyone! We're familiar with the usual suspects(Jacob Wirth, Student Prince) but it looks like Magoun's is worth a try. New Britain is out of the way, but it will go on the 'must try someday ' list.

              1. When in NYC......

                I don't know if Schweinhachsen is on the menu but they serve pretty decent German food and beer in Maas stein shaped like cowboy boots.

                It's a Bourdain haunt.

                http://m.yelp.com/biz/heidelberg-rest...

                1 Reply
                1. re: C. Hamster

                  Their menu is here: http://www.heidelbergrestaurant.com/m...
                  The answer is that they serve both Eisbein and Schweinshaxe (for the record, there's only one "c" in that word, because it's a compound word meaning the Haxe (meaning hock or knuckle) of the Schwein (pig.)

                  I'm fairly certain that I ate at Heidelberg in NYC once, probably 10+ years ago - I kind of had to, seeing as how I was born in Heidelberg, Germany. It had a great, kitschy atmosphere and the food was decent enough. (My main lasting memory is that I let myself get suckered once again by my fondness for Schwarzwälder Kirschtorte for dessert, and once again should have resisted, but I'm pretty sure the rest of the meal was comparable to the Student Prince, which is to say good but not outstanding.)

                2. I checked out the Oktoberfest tonight. Id say go! The choice for me was between schnitzel and wurst and both looked great. The schnitzel had a lovely side of seasoned spaetzle alongside which swayed me. It's a lot of food however you go and I'm happy to have the leftovers calling to me for later. Happy patrons drinking HUGE mugs of beer who looked happy and dronk.

                  6 Replies
                  1. re: yumyum

                    Where?

                    1. re: Allstonian

                      Sounds like Magoun's.
                      Thanks for the reminder...need to go next week, since the last 2 German menu nights are next week and Halloween night.

                      1. re: rknrll

                        I asked howie (chef) what he recommended and he went thru the whole list. Not helpful. But when I said I love spaetzl (-accompanied the schnitzel) he steered me that way. They were seasoned with cinamony allspicey flavors. But not overpoweringly so. Crisped up in a pan with butter. Yum.

                        1. re: yumyum

                          Here's a picture of the plate. Schnitzel, spaetzl and braised red cabbage.

                           
                          1. re: yumyum

                            That does look lovely! Except for the gravy, which we skipped, it looks quite similar to the dinner that Jenny Ondioline and I put together last Saturday. I could totally get behind a nice wurst platter, though...

                      2. re: Allstonian

                        Sorry. Yes. Magouns. Wednesday nights in October.

                    2. Mead Hall was serving something German in a liter last week. The name escapes me at the moment, but the glass it came in was pretty fantastic.