Appreciating a Classic: Our American Wheat Will Stay on Tap

In late August we introduced a new player in our pub’s line up: the American Wheat. A three-and-a-half-barrel batch, or six kegs, has lasted us just a few weeks. Not to worry! Another batch is under way, and just in time for football season. If you haven’t had a chance to try the oh-so-drinkable American Wheat yet, you haven’t missed out.

This recipe was developed by our lead brewer, Steve Kirven. It is a traditional style of wheat beer that uses a more neutral yeast than one you would find in a wheat beer like a Hefeweizen, whose yeast makeup typically features undertones of banana and clove.

We brew the American Wheat with bittersweet orange peel to keep the flavor nice and bright. Our quality control lab technician Ryan Myhre suggested dry hopping the first batch, and Steve loved the idea. We use Citra and Azacca hops during that process.

On the spectrum of malt and hop flavors, this brew is decidedly well balanced. Brewed with about 40% wheat relative to the malted barley, you’ll find the flavor closer to doughy than malty. “The wheat makes the body a little bigger and amps up foam retention,” explains Ryan. “The creaminess of the foam really makes this a more robust drinking experience.”

At 5.7% ABV, this classy straw-colored brew is an easy drinker. Before you take that first sip, savor strong aromas of melon and candied orange zest. This one will take you from the long days of summer into the cool nights of autumn with ease.

Stop by our pub off Exit 88 and fill a couple of growlers for game day, or enjoy a pint alongside a platter of our authentic American pub grub. Might we suggest the bratwurst, the smoked brisket or the bacon-wrapped meatloaf? You really can’t go wrong, we promise!

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Talking Cedar

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