I know the subject has been discussed often in the brewing and beer news, so I decided to give it the old college (University Of Cincinnati, Piled highe and Deeper in English Literature) try... I used a big box of Wheaties (with a Roberto Clemente Memorial photo), boiled in a gallon of distilled water until the malt rose and then simmered it a bit and used it as my wort, added two more gallons of boiled, distilled water, a cup of malt sugar, then pitched a packet of yeastst into the mix after it cooled and now have it bubbling away in my True Brew primary fermenter behind me. Who wants a taste when it's ready? p.s. Yeah, yeah... it'll make a mess of my primary fermenter and I'll have to sanatize it well before the next batch... but the "Wheatie Beer" question needs to be answered!