Today there will be a Lunar Eclipse

And last night I tried Boulevard's new beer, Lunar Ale, a Dark American Wheat. It won't be widely released until April, so it was kind of a sneak peek. The guys down at Rimann Liquor had already tried it & gave me the run-down, though, so don't think that I am too special. And no pictures, b/c my ancient blackberry has no camera phone technology. Sorry! Here's what I posted over at BeerAdvocate:

The Boulevard Brewery hosted a happy hour for the local KC chapters of the AdClub and PRSA, and opened up the Boulevard bar at their new event space above the brewery. (Very cool space, btw. If I wasn't already married, I totally would have held a wedding reception there!) I had one pint glass of Lunar before drinking anything else, but I didn't take notes. This is from memory. Such that it is.

The glass was handed to me with a light head of cream-colored, fat-bubbled froth that dispersed quickly. The beer was murky, and in color and consistency, reminded me of unfiltered cider. It smelled strongly of malt, and the first sip had a definite bite to it, with light carbonation, followed by a sweet tang. I couldn't place the flavors at all, and somehow it seemed an unexpected combo. The tanginess could have been like cilantro, or maybe cloves, and the sweet seemed a bit fruity. A friend insisted that there was a banana flavor underneath it all, but I can't agree. She also insisted that the beer was called Lunar because it is, "out of this world." Complete with just-Jack-style jazz hands. That's talent, right there, all while holding a beer.

I am a huge fan of browns, and Boulevard, but this seemed a strange combination. It may be a good summer beer, when served ice cold, but it wasn't what I expected. (Probably because someone had told me a rumor that the new beer was going to be some sort of Belgian. Which is not really like a Dunkel.) I guess I'll stick to stockpiling the Irish Ale while it is available, to enjoy beyond March.

****edited to add****
The Lunar Ale is a version of an American Dark Wheat Ale, which is an Americanized version of a Dunkel Weizen. Per BeerAdvocate, hop characters will be low to high with some fruitiness from ale fermentation, though most examples use of a fairly neutral ale yeast, resulting in a clean fermentation with little to no diacetyl. Flavors of caramel and toasted malts might be present. German Weizen flavors and aromas of banana esters and clove-like phenols will not be found.

The aroma of banana esters should not be found in an American, but they are expected in a German beer. So perhaps they were there afterall.