After pouring everyone elses' excellent beers over the last eleven years, we figured it was time to start brewing our own - time to install our own stainless and start walking the walk. So in early 2014 that's what we did; in the form of a Premier Stainless 600L Brewhouse with three single batch fermentors. Just the right size to play; enabling us to brew whatever, however and whenever we want. Light-footed, nimble brewing with the freedom of Contract and the stability of Stainless. From time to time we might even be lucky enough to collaborate with some of those excellent Brewers whose beers we've poured, and will continue to pour, over the years...
Style Blood Orange Amber
In a Nutshell Citrus, toffee & zing. Aperitif.
For some years now, The Wheaty has sponsored Vertical Reality Climbing and the SA Sport Climbing Series by offering liquid incentive to crimp, crush and flash unlikely ‘problems’ on improbable plastic. For the second year running, we teamed up with VRC to brew a post-series restorative...
Style Berliner Weisse mit Apfel saft
In a nutshell Creamy, doughy, sharp and sour. Apfel.
A Lacto innoculated, kettle-soured, Pink Lady apple juice infused Berliner Weisse.
Our friends at Lobo Cider swung us some “free run Adelaide Hills Pink Lady apple juice, unfiltered, full flavoured with a good solid balance” that we added to Secondary...
Style: Spiced Brown Ale
in a nutshell: Nutty, spicy, perfumed and rich. Pistachio-d.
Once we started talking with Hawkers Maz about GABS, dessert beers and dodgy alliterations ‘Baklava Brown’ was all but inevitable - having ticked all of those sweet, spicy, nutty little boxes. As with most ‘bright’ ideas, Baklava was easier said than brewed...
STYLE Sour Stout with Raspberries
IN A NUTSHELL Rich, roasty and sour. No Promises. No demands.
A Beer named in honour of a cat named in honour of a rockstar - brewed in memory of a very special Trott.
Why Benatar? Not just because there are so many Dog tributes out there that it’s time to put the Cat back into brewing. Or because love is a battlefied. Above all ‘Benatar’ is a good, solid name that lends herself to a long and varied career; featuring a keg conditioned version for the Handpump (Flat Benatar) and a barrel aged release (Vat Benatar) to name but two...
Style Kettle Sour Fruit Saison
In a Nutshell Tangy, berry & smooth. The Hills.
The plan was to brew a fresh, delicate farmhouse ale with an old school malt bill — raw and flaked grains that ‘a farmer sweeping out their farm floor at the end of harvest’ might find — using a not-so-traditional kettle souring technique which we’d temper with the addition of whole local Blackberries...
Style California Common/Steam Ale
In a Nutshell Toasty, malty, herbal & smooth. Gold rush.
The task we set for the South Australian Brew Club's Summer Comp was a bastardly one: to tackle a style few had brewed before, even fewer had tasted and of which very few, if any, commercial examples were available to benchmark against - California Common...
Style Kettle Sour Saison with Fresh Mango + Lime
In a Nutshell Tropical, zesty, tart and dry. Red, gold and green.
Whereas last year’s COMA collaboration - Rizzocato - was tight, technical and restrained, this year’s brew is a much looser, fruitier, more colourful composition: Mango Sour Saison.
Fresh, tangy and tropical; a lover, not a rival...
Style Double IPA
in a Nutshell Rich, tropical, bracing and bitter. Hop cat.
For the last ten years, Creative Original Music Adelaide (COMA) has been a ‘first and third Monday of the month’ fixture at the Wheaty, clocking-up around 500 performances over the decade.
We figured a Double IPA would fit the bill for COMA’s 10th Birthday brew: big enough to justify the name ‘(COMA)Toes’, complex enough to require attention, smooth enough to soothe any aural memory of pink noise and loaded with enough Nelson flowers to satisfy the most dedicated Hop Cat...
Style London Porter
In a nutshell Chocolatey, biscuity, friendly and full. Cor!
EXCITED would be the only way to describe Graham ‘palate weight’ Wright and Dr Paul ‘that depends’ Gooding once we’d locked in a date for our collaborative brew. Would the Godfathers of Wheaty Whisk(e)y be hell bent on brewing the beer equivalent of a 3 Year Old Cask Strength 300ppm Phenolic Peat Monster?
Not at all, as it turns out...
Style Salty Plum Saison
In a Nutshell Salty, spicy, plummy and tart. Blood plum.
To say that the idea for this beer evolved over time is an understatement.
From Table Beer to Session Gose, Imperial Belgian Table Gose to Salty Plum Saison, Saladitos kept us on our toes from the start - perfectly fitting for our third annual Good Beer Wheaty collaboration with Darren ‘Doc’ Robinson and first ever brew with Liberty Joe...
In a Nutshell Juicy, smooth and searingly bitter. Brooklyn.
Once we’d locked-in a Good Beer Wheaty brew with Hop Meisters and first-time Collaborators Grant and Dennis (Modus Operandi) and Tom (Fixation) it was only ever going to be a question of what type of IPA we’d brew together.
Ignoring altogether the question of whether or not ‘East Coast IPA’ is in fact a style, we set-out to brew a chewy, juicy, hazy yet dangerously sessionable IPA - at 60 IBUs and a tick under 7% ABV...
STYLE Bittersweet Stout
IN A NUTSHELL Creamy, smooth, rich and roasty. More fire. Less ice.
A keg conditioned version of Benatar prepared specially for the Handpump.
Not so much ‘warm and flat’ as lightly chilled and gently carbonated, Flat Benatar pours creamier, sweeter and smoother than her predecessor. More vinyl than cassette...
STYLE Oat Pale Ale
IN A NUTSHELL Oaty, piney and smooth. Very unique selling point.
For our second extraordinary Good Beer Wheaty Yeastie 2014 spooning (collaboration), we cosied up to To Øl Tobias, Sixpoint Shane (from afar) and Yeastie Boy ‘Head Spooner’ Stu. Our mission: Hoppy.
Shane: Galaxy Galaxy Galaxy!
Stu: Fug Oats!
In a nutshell delicate, pale, smooth and malty. technisch.
The task we set for the latest SA Brew Club’s Summer Comp was another bastardly one: Munich Helles. Essentially, Helles is a Bavarian quaffer; a tight, light and clean golden Lager. In brewing terms this translates to ‘nowhere to hide’. Easier said than done...
Style Baltic Porter with Honey
In a Nutshell Full, smooth, chocolate and honeycomb. Ligurian.
We were keen to brew something Big and Dark with Mornington Peninsula Brewery given how well they do both, and brewing with Honey was an itch neither of us had scratched. Enter Honey Baltic Porter...
Style Hoppy Coffee Sour
In a Nutshell Jaffa
For our latest collaboration with coffee-fiend and Tour Down Underer Ben Kraus we decided to take a perfectly good IPA and ruin it. Twice.
By ‘ruin’, we mean sour and caffeinate it — to surprisingly delicious effect...
Style: English Pale Ale
In a nutshell: Fresh, biscuity and snappy. Marmalade.
Hot on the heels of his legendary ‘Auld Bulgin’ Boysterous Bicep’ brew with Murray’s, what wacked-out style-bending logistical nightmare of a beer would James ‘Crafty Pint’ Smith challenge us to brew with him for the first official Cabale Collaboration?
STYLE Dark Ale
IN A NUTSHELL Roasty, herbal and dry. About face.
From the outset, Marching Orders decided to break rank and pursue a direction all of it’s own; resulting in a beer quite different to that which was intended, but very tasty nontheless. More dunkel than schwarz in colour, more dry than malty in body and more fruity than clean in aroma; Marching Orders has re-emerged as a Dark Ale with big herbal hop character and a dry, bitter finish.
Style Mussel Red
In a Nutshell Malty, salty, toffee and smooth. Come what may.
The plan for our Good Beer Wheaty collaboration with Gabi (Gladfield Malt) and Doc (Doctor’s Orders) was to brew a rich Red Ale showcasing Gladfield Malt and their distinctive Aurora, Supernova and Shepherd’s Delight malts in particular. Doc being Doc was keen on a Salty twist and the opportunity for a cheesy pun determined the direction of that twist – shellfish – and sealed the fate of 7kg of Boston Bay Mussels...
STYLE Smoked Anchovy Porter
IN A NUTSHELL Smoky, salty and malty. Hint of fish.
The first of our extraordinary Good Beer Wheaty Yeastie 2014 collaborations and the first ever brew to roll out of the Wheaty Brewing Corps barracks; fitting then that we should ‘spoon’ with old friends Yeastie Boy Stu and Birra del Borgo Leo and willing recruit Magic Rock Stu. And that we brew with our favourite ingredient, Anchovy...
Style Hoppy, Oaty Red Ale
In a Nutshell Pine, lime & toffee. Allez!
For the past couple of years, The Wheaty has sponsored Vertical Reality Climbing and the SA Sport Climbing Series by offering liquid incentive to crimp, crush and flash unlikely ‘problems’ on improbable plastic. This year, we teamed up with VRC to brew a post-series restorative...
Style Rice Lager
In a Nutshell Clean, crisp, tight and technical. Plucky.
Whereas our last COMA collaboration - (COMA)Toes DIPA - was a veritable wall of sound, this year’s brew is a far more subtle, restrained and technically demanding undertaking: Rice Lager.
Difficult to brew yet easy to drink: a Lawnmower beer for Jazz hands...
Style Russian Imperial Stout with Tea
In a nutshell Roasty, smoky, tobacco & rum. Deep tea.
It was always going to be fun nutting out a collaboration with Cavalier ‘we’re open to literally anything’ Brewing. Unsurprisingly, Cavalier needed little arm twisting to tackle a beer idea we'd had steeping for some time; a Russian Imperial Stout infused with Lapsang Souchong tea leaves - rich, savoury and smoky...
Style Rye Stout
In a Nutshell Spicy, roasty, smooth and full. Destined for the Barrel...
Aaron was keen to brew something he would get the opportunity to try when he was back in town for his annual visit, a full year later. So we brewed a split batch Rye Stout; half destined for stainless, the other half for Winter barrel aging to become 'Whisk(e)y & Rye' - ready to roll out December 2016...
Style Farmhouse IIPA
In a Nutshell Orange, hops, spice and booze. Highball
Given that we’d landed a 5kg brick of Belma Hop Hash from HopCo Jon and that our Good Beer Wheaty Collaborators Søren (8 Wired) and Juan (Naparbier) had never played with Hop Hash before – and were more than a little partial to Humulus Lupulus – the decision to brew a Hash SMASH IIPA was a relative no-brainer...
STYLE German(ish) Pils
IN A NUTSHELL Strawlike, herbal and dry. Tell me why.
Once we established that the beer we’d be brewing with good friend and long term ally Dave Bonighton was a golden, hoppy German Pils; Sir Bob ‘Gelbhopf’ - ‘Gold Hop’ auf Deutsch - pretty much named himself...
Style German(ish) Pils
In a nutshell Strawlike, herbal and dry. Tell me why.
A simple beer brewed with a complex Goat that we enjoyed so much we’ve made him part of our regular line-up. With Dave’s blessing we’ll brew Bob often, but as a continully evolving Bob; using different Malt, adjusting the Hop profile, playing with ferments all while keeping him identifiably Gelbhopf. This Bob's made with 100% Weyermann Malt (GER)
Style Brown Porter
In a nutshell Malty, mellow, smooth and warming. Goblet.
Given that our Tawny Porter was intended to showcase Gladfield malt, we figured it was only right to develop the recipe in conjunction with the legendary new Zealand micro-Maltsters themselves - and so we did...
Style Barrel aged Warehouse Ale featuring The Dirty Three: Brett, Lacto and Pedio...
In a Nutshell Fruity, oaky, tart & bright. Horse stories.
The Dirty Three turned out to be a princess.
By far the most high maintenence beer we’d tackled over the short history of the Brewing Corps, The Dirty Three took almost all of that history to come to fruition...
STYLE Gin Wit
IN A NUTSHELL Aromatic, spicy and dry. Drink Wit gin.
We blame the Yeastie Boy. And Doc.
The third of our Good Beer Wheaty Yeastie 2014 ‘Spoonings’ is a credibility-bending brew with the Yeastie Boys and Doctor’s Orders that involved putting things in beer that don’t belong there, to make a beer to add to drinks that don’t belong in beer...
Style Rosewater & Chamomile Tripel
In a Nutshell Spicy, aromatic, herbal and dry. Original Capital.
Hawker's Maz: Let's brew a Rosewater Tripel
Hawker's John: With chamomile.
Balance was the key here. We were gunning for a complex yet delicate Tripel; one that would bely its strength and avoid becoming a cloying, perfumy mess...
Style: Hazy Triticale Pale
In a Nutshell: Hoppy, hazy, fruity. Tipping point
For the return leg of our Tallboy & Moose Brew Pub exchange, we wanted to play with ‘new stuff’ without straying too far from our original collaboration. That ‘new stuff’ came in the from of Triticale - a Wheat/Rye hybrid grain seldom used in Brewing and which neither of us had brewed with before...
Style Orange & Fennel Table Beer
In a nutshell Savoury, spicy, zesty and dry. Puddy Tat.
We had been talking with Two Birds Jayne about brewing together in general – and with orange and fennel in particular – since before the Wheaty had a Brewery. In October 2017, Two Birds Wilson headed to Thebarton to help put our Mash Tun where our mouth was and finally brew that beer...
Style Red Ale
In a Nutshell Spicy, malty, rich and full. Brew like a Girl.
On March 8th this year the Wheaty Brewing Corps collaborated with more than 100 Breweries from around the World on an International Women’s Day brew; Unite Red Ale. In the spirit of collaboration, we were joined on Brewday by Adelaide Roller Derby legends Bride of Skatan, Vaderella & DeBoate, who relished the opportunity to wield mash paddles and hydration collars for a cause...
Style Vienna Pils
In a Nutshell Toasty, aromatic and lean. Matter of fact we've got it now...
Once we’d locked in Victory Brewing’s Bill 'never neglect your thirst' Covaleski and Beavertown’s Logan 'love & care for your beer' Plant for our second Good Beer Wheaty 2015 collaboration brew, Victory Beaver pretty much named herself. And she pretty much designed herself too...
Style Whisky Barrel Aged Breakfast Stout
IN A NUTSHELL Roasty, oaky, smooth & nourishing. Vim and vigour.
Our friends at Iniquity Singe Malt Whisky lent us a French Oak Port barrel that had held Whisky for eight years, and in the firm belief that nothing improves Breakfast quite like Whisk(e)y, we promptly filled it with 100L of Wheaty-Bix...
STYLE Imperial Milk Stout
IN A NUTSHELL Rich, roasty & decadent. Big warm hug.
For some time now we've wanted to brew a big beer with a big Bogan. Late last year we were lucky enough to catch John 'all about the Malt' Bogan between Breweries and lay down a Milk Stout collaboration; 'rich, sweet and tongue coating - warm like a big hug' was our intention...