With an audience of one non-beer drinker and two avid Budweiser fans there to sample the wares, Brewmaster Steven Schott had his work cut out for him last week at the WildCreek Brewing Company at the Untamed Grill, Winter Park. But with support from property manager Tannen Loge and new chef Eddie Coloumbe, the three gave it a good shot and came away with customers who will most certainly be back.

Getting the locals there is what it’s about at The Untamed, Loge said. WildCreek Brewing Co., of which Schott has been at the helm for two years, whipped up a seasonal wheat with pomegranate at the beginning of July that’s got an elegant hint of the famed “super fruit.” Called Persephone’s Pomegranate Wheat (named after the Greek goddess), the beer joins the Hardtail Hefe American Wheat Ale, Gear Jammer Amber Ale, Three Pin Jack organic pale ale, and Drunken Irishman IPA. It has a light body, slightly tart finish (real pomegranate juice is used) and is already one of the biggest sellers.

Schott made the company’s very first batch of beers last August and has had six fairly mainstream brews, what he calls “beer with training wheels” to appeal to the casual beer drinker, every season since. With not too many pomegranate wheats out there, Schott’s homework he did beforehand has paid off and he said he’s very happy with how it turned out.

Untamed’s new menu, which came out just in time for the Fourth of July, is a varied romp through field and stream with many dishes that can be paired well with the company’s brews. Popular items off the lunch menu include the Devil’s paella with chicken and mussels, grilled bison meatloaf, and a slow-braised pulled-pork sandwich with WildCreek Brewing Company’s Breakaway Blonde in the barbecue sauce.

Other dinner items that have gotten rave reviews so far include the citrus-brined pork chop (the cumin polenta and chorizo succotash make this a very complex delight), coffee-spiced rib eye, cedar plank rainbow trout, sesame-encrusted tuna, bueno bean dip, southwestern crab cakes, spicy shrimp and lime bruschetta, and the desserts are homemade (a pleasant surprise in this world of purveyor product efficiency). People can also order many of the main meats a la carte, without the sauce.

Coloumbe, who has an associate’s degree in culinary arts from the New England Culinary Institute, worked at the Club Car at Mary Jane ski area for several years and said cooking growing up was “the basis of our family gathering.” Now with 12 years’ experience under his apron, two years of them part-time under previous Untamed, Winter Park Chef Alberto Sapien, Coloumbe said he has pride in the food he’s cooking and loves to see his friends there when he’s not behind the line. “He’s one of the best additions to the place,” Loge said of the new chef.