Wheaty Brewing Corps Whisk(e)y-Bix

Wheaty Brewing Corps

Published October 21, 2015

Brewer's notes: Our plan with Wheaty-Bix was to brew the breakfast stout equivalent of cold drip filtered coffee; clean, lean and delicate on the one hand with a clear intensity of coffee character on the other - focussed and sharp yet full and smooth. To this end we combined a layered roast malt bill with flaked and malted oats; a cool, clean ferment with American ale yeast - and cold drip coffee by the (literal) bucket load.

Our friends at Market St sourced just the right bean for our purposes: D’Angelo ‘Finca La Soledad’ from Guatemala. Their coffee is brewed with cold water over eight to 12 hours and the resulting cold drip extraction is, as Tony D’Angelo puts it “well balanced, clean tasting with notes of toasted walnut and cocoa powder, with undertones of sweet juicy cherries.”

Our friends at Iniquity Single 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 whisky, we promptly filled it with 100L of Wheaty-Bix. We kept it there just long enough to impart some oaky, whisky warmth. Our complete Breakfast Stout just got a little more so...

Barrel Aged Stout
30 IBU

The Wheaty

Wheaty Brewing Corps

39 George Street
SA 5031

(08) 8443 4546
Open Hours

Mon to Fri: 11am to midnight
Saturday: midday to midnight
Sunday: midday to 9pm


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