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Bells Wheat Six Ale

 (RETIRED)
overall
79
85
style
Formerly brewed at Bells Brewery
Style: Dunkelweizen
Galesburg, Michigan USA
Serve in Stein, Weizen

bottling
unknown

on tap
unknown

distribution
unknown

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RATINGS: 172   WEIGHTED AVG: 3.42   SEASONAL: Special   EST. CALORIES: 162   ABV: 5.4%
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COMMERCIAL DESCRIPTION
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 6 the 55% of wheat is made up of six different kinds of wheat malt, and this ale is made with six different yeasts. Basic Content List for Wheat Six: Wheats: White, Dark, Toasted sprouts, Torrefied, Red, Caramel Yeast: WLP500 Trappist, WLP530 Abbey, Wheat Four blend


3.7
   AROMA 7/10   APPEARANCE 4/5   TASTE 8/10   PALATE 2/5   OVERALL 16/20
Schroppfy (2360) - Łódż, Warsaw, Poland; Michigan, Ohio, USA - NOV 12, 2005
Dominated in the flavor by a very Belgiany caramelly smokiness. There is a tart wheatiness that is totally apparent, again, a bit dunkelweizen-like. The palate is surprisingly a bit watery. The aroma is smoky raisin, forest and wet earth, with a pungent tang. Unique among wheat beers; I’ve never had anything quite like this...

3.8
   AROMA 7/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 15/20
JCW (1275) - Cincinnati, Ohio, USA - NOV 11, 2005
UPDATED: MAR 13, 2007 I like this better than the four. Brown in color very hazy, full tan head. I think the Trappist yeast and Abbey yeast most be coming into play here. The beer taste very Belgium to me, yeasty like bread, with undertones of caramel and roast. I don’t pick up those really funky(not in an interesting way) flavors that I found in the four. Slightly dry finish. I’m ready for number eight.


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