![]() Bitten by the hospitality bug in high school and continuing through college, he used his skills to move ahead when others may have thrown in the towel – literally. John Pomeroy is the epitome of balance – in life and in his cocktails. When you are drinking this beer, look for flavors/aromas of fresh bread, honey, raisin, fig and caramel. There’s a richness to this beer and since it’s heavy in wheat, it almost reminds me of drinking a large slice of cake. If you are going to see wheatwines nowadays, chances are most of them are going to be put in barrels for an extended period as the caramel flavor of this beer works really well with the toasty vanilla notes of oak barrels. That’s why it confuses me that this beer style isn’t made that much anymore (brewing it is probably difficult since wheat malt is very sticky and using a lot of it which this recipe does can be cumbersome for brewing systems) because high alcohol beers like imperial stouts and barleywines continue to be popular yet the humble wheatwine barely gets a mention anymore. Something that works really well for wheatwines is barrel aging. American ale yeast is typically used but English yeast could be used as well. ![]() The beer is not as aggressively hopped as a barleywine as well so there’s more wheat smoothness and any hop can be used as it is not a dominant flavor or aroma component of the beer. Read more about barleywine and weizenbock. ![]() Think of it as a German weizenbock without the banana and clove flavors of German wheat beers meets English barleywine. The beer takes cues from English barleywine but is made with a fair amount of malted wheat in the grist in addition to malted barley. ![]() The beer was invented by the now defunct Rubicon brewery in 1988, which was based in Sacramento, California. This beer has a cut and dry history, thank goodness. ![]()
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