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Bells Wheat Eight Ale

Formerly brewed at Bells Brewery
Style: Dunkelweizen
Galesburg, Michigan USA
Serve in Stein, Weizen


on tap


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RATINGS: 201   WEIGHTED AVG: 3.33   SEASONAL: Special   EST. CALORIES: 162   ABV: 5.4%
Basic Content List for the Wheat Series Wheat Two Wheats: White, Dark Yeast: Bell’s house ale strain, WLP410 Belgian Wit II Wheat Four Wheats: White, Victory, Toasted sprouts, Torrefied Yeast: WLP550 Belgian, WLP570 Golden, Wheat Two blend Wheat Six Wheats: White, Dark, Toasted sprouts, Torrefied, Red, Caramel Yeast: WLP500 Trappist, WLP530 Abbey, Wheat Four blend Bell’s Wheat Project (2005) is an experimental foray into the development of complex flavors in beer. The Project comprises five new ales, four in series and one specialty strong product. The first four, Wheat 2, Wheat 4, Wheat 6 and Wheat eight are all made using 55% Wheat (either wholly or mostly malted) and 45% Barley malt. The barley malt makeup is exactly the same in each of the four and consists of three different malts. The total amount of grain in each of the four is also exactly the same, so each of them should have a virtually identical original gravity. The type and amount of hops in each of the four is exactly the same. And the processing through the brewhouse and fermentation is also exactly the same. The changing factors between the ales are the composition of the 55% of wheat used and the type and number of yeast strains used. In Wheat 8 the 55% of wheat is made up of eight different kinds of wheat malt, and this ale is made with eight different yeasts. Wheat Eight Wheats: White, Dark, Victory, Toasted sprouts, Torrefied, Red, Caramel, Chocolate Yeast: WLP4000 Belgian Wit I, WLP565 Saison, Wheat Six blend

   AROMA 8/10   APPEARANCE 4/5   TASTE 9/10   PALATE 3/5   OVERALL 16/20
Schroppfy (2360) - Łódż, Warsaw, Poland; Michigan, Ohio, USA - NOV 18, 2005
I think it has to be a Dunkelweizen. Smoh-Key business here. And frightfully yeasty. So heavy in the wheaty smokiness that this is chalky, leafy, kind of...Some small hints of sweetness (some clovey parts in the flavor - a counterpoint to dryness) and belgiany caramel, funkiness of the Wheat Four is gone, acidity is lower than the others too. A tiny bit of palate wateriness occurs very late, but this is solid if not hard to sort out (my first thought was how "dirty" this was in the tastes...). I like it as much as the four and better than the others. On to the Wheat Wine!

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