![]() His passion, interest, and curious nature about food and spirits remained powerful influences. He then went on to graduate school at the University of California at Santa Cruz, where he earned his Masters in Education, as well as the credentials he needed to be an English teacher. Here he had the opportunity to work with and learn from world-renowned chef Cal Stamenov, and sommelier Mark Jensen, formerly of the Highlands Inn. It wasn’t long, though, before he was recruited to open the Bernardus Lodge in Carmel Valley. He worked as a bartender through college at the award-winning Montrio in Monterey, CA. John went from dish washer, to busser, to waiter before finding his stride at the bar. 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. “We were intrigued from the get-go on this idea for many reasons, including that we’re both Minneapolis companies, and that the beer and the cereal both started from the same place in terms of raw ingredients and the same city,” says Ryan Petz, president and co-founder of Fulton. ![]() Wheaties is not actually in the beer, but there is wheat. So popular, it was available in cans in the region. This month, Black Bottle brewed an early batch of the Count Chocula version to enter it in to Great American Beer Festival and will have the official release with the next batch in October just in time for Halloween.įulton Brewing, which is down the road from cereal giant General Mills in Minneapolis, last year made a HefeWheaties. “Typically we see a good buzz on social media when it’s time for the next release and crowds come in seeking it specifically.” “They’ve been received very well by the public,” he said. A typical batch includes 30 pounds of the cereal. The brewery has also done brews with Honey Bunches of Oats, Peanut Butter Crunch. “There’s lots of flavors in cereal that offer up some great flavors in beer,” Larson said. That led him to local grocery store to buy 15 boxes cereal which happened to be on a 2 for 1 sale. His inspiration: “One day the idea just popped into my head,” he said. Devour tapped the brew on a Friday night just as research for this article was beginning.ĭevour Owner and Brewer Chip Breighner said he was trying to recreate that cereal milk taste just as you finish the bowl. used 17 pounds of Cinnamon Toast Crunch cereal for its Cinnamilk Cream Ale that came out in September. “The beers are awesome,” Wallace said.ĭevour Brewingin Boynton Beach, Fla. Patrick’s Day and Cinnamon Toast Crunch to spice up an oatmeal stout for an anniversary part were two winners. Mike Wallace, owner and brewmaster at Ten10 Brewing in downtown Orlando, has produced several small batch cereal-themed beers for special events: Lucky Charms in a milk stout for St. Now, what if you could impart that taste into beer?Ī small but growing number of craft brewers are discovering the combination can indeed result in a special brew. All have that sweet, crunchy goodness and turn the taste of the milk into something that makes you want to slurp every last drop. Apple Jacks, Lucky Charms, Count Chocula. ![]()
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