I asked my wife to pick up some Sam Adams at Sams Club. She came back with Boulevard Brewery. Never heard of it.
The beer is labeled Unfiltered Wheat. Says it had yeast added to the bottle for secondary fermentation in the bottle.
How do you drink this stuff? Should I pour in a glass and leave the dregs in the bottle? drink it from the bottle? Is this like unfiltered coffee where that very last sip fills your mouth with nasty coffee grounds? You learn quick to never empty a cup of unfiltered coffee into your mouth.
secondary fermentation - does that mean it will be higher in alcohol? I don’t want to serve it to friends if only one bottle means a DUI.
Last question. I’ve had some beers give me the runs. Way back in college we called Schlitz, Shits for a very valid reason. Anything to worry about with these craft beers?
Boulevard is a Kansas City brewery that makes generally solid beers. It is not a creep beer like Schlitz, and won’t make you sick. The unfiltered wheat isn’t my favorite, but I’ll drink it in a pinch (I’m a hops guy). It’s ABV is 4.4%, so no worries on alcohol content.
I’ve honestly never worried about the unfiltered aspect. It’s just going to be cloudier than most other beers. I don’t think there are really “dregs” add such, but I’ve never really paid attention. Just pour it into a glass and enjoy.
Crap beer, not creep beer.
For bottle conditioned beer (beer that has yeast sediment in the bottle) the standard practice is to carefully pour the beer until the sediment starts to come out then stop, leaving a small amount of beer in the bottle. However for wheat beer you are supposed to drink the sediment as well. I pour half the bottle out, then gently swirl the bottle then pour the rest. If you are interested you could pour the second half into a different glass to compare the taste.
I am not familiar with that particular beer, but my experience with unfiltered wheat beers is that they are cloudy but there’s no actual sediment. I have had a few specialty ales that have sediment, though. If you’re concerned, make sure you chill it upright and decant sloooowly, making sure you don’t decant the last inch or so of beer. Decant that into a separate glass to see if it’s chunky.
If there are dregs of any kind, I’d probably leave them in the bottom if you hadn’t experienced it before. Yeast residue is high in B vitamins but may produce undesirable (temporary) digestive issues. Otherwise, drink as normal.
The alcohol content should be on the bottle. It’s a very lightweight 4.4%.
Secondary fermentation means it was carbonated by adding a little yeast to the bottle then capping it, so the yeast eats leftover sugars and makes CO2 that gets stuck in the beer. There may be some yeast dregs at the bottom of the bottle as a result. By contrast, the standard is force carbonation, which is done by basically (IIRC) infusing a lot of CO2 into the beer under pressure to make it carbonate.
I appreciate the comments. Learned some things I needed to know tonight. 
Working on the Wheat beer now. It’s ok. Sam Adams Boston has a more robust taste. The Boulevard Wheat is acceptable. I’ve had a lot worse just three days ago. My Adams Variety pack had two Pumpkin ales. Oh my goodness. That Pumpkin ale nearly made me retch.
This Boulevard is a variety pack. I saw a high IPA beer in there. I’ve had the Sam Adams IPA and its pretty good. Reminds me of grapefruit juice. Makes you pucker.