TheBeerLover (1027) - DC Metro Area, USA - FEB 12, 2006
Four wheats, four yeasts. Bell’s Wheat Project continues to showcase wheat with Wheat Four Ale. This one was probably my favorite in the series, as it had excellent sweet and wheat malt aromas and flavors. Pours to a beautiful, hazy, burnt orange, to caramel color, with a thick and creamy, white head, and a lively carbonation. The nose on this beer is excellent with lots of good sweet malt, and tart wheat aroma, paried with estery, fruity, aromas of pear and banana. The palate on this beer is excellent, with good sweet and tart flavors, paired with flavors of caramel, and ripe, estery fruit. Slightly full and slick on the tongue, this beer delivers plenty of character. Wheat Four Ale, finishes with more good sweet and tart wheat malt flavor up front, then ends with a spicy/estery flavor that lingers. Very well done wheat beer, which again, really showcases wheat malt in a very good way. I really enjoyed this one. JoshuaB (476) - Detroit, Michigan, USA - NOV 14, 2005
Pours a chocolate milk like murky brown with some fine sediment and nice pillowy head, thick as all hell. Nose is wheat, yeast, caramel malt, and some spicing. Taste is of course wheat and yeast, nice esters come into play as well. Spicing is still there, but not as much as in Wheat Two. Somewhat nutty and defintely more malty. Yum yum. This beer is so thick and chewy, and gushes like velvet down the throat. Bells rules. Defintely not a witbier though, more like a Weizen Bock. Pigfoot (2268) - Minneapolis, Minnesota, USA - NOV 3, 2005
Cloudier than 2, and amberier, too, in hue, with a lushier, taller head...is this the start of a trend, here?
Soft in the nose, light and subtle, faint citrus and spice...beautiful, but indistinct.
Bigger in the mouth than 2, too, heavier mouthfeel, more vibrant spice and fruit, hinting at a weizenbock, plenty complex. Rich, and delicious. Nicely texture, fuller bodied, ...this matches nicely with the better German weizens I’ve had, particularly the dunkels.
I’ll be back for more of this one. But, I’m scratching my head wondering what comes next...
Hooray, Bell’s! PierreCelis (14) - USA - NOV 3, 2005
(12oz bottle- Red Wagon Shoppe, Rochester, MI) Crazed murky orange brown color- can’t really see through this one. Nose of vegetable (cucumber?) and pot resin. So much wheat taste in this- outstanding. More tart than #2- hints of gueze. Jesus, i’ve fallen in love with Bell’s all over again.
**(side note) I wouldn’t classify this as a witbier** Schroppfy (2360) - Łódż, Warsaw, Poland; Michigan, Ohio, USA - OCT 31, 2005
UPDATED: NOV 12, 2005 Lots of sediment, yeast. The aroma is sharp, strong, acrid, with a bit of burnt plastic and bandage. The flavor has more definite banana (than the Wheat 2), but also has a slight woodiness. Intensely wheaty, and almost to dunkleweizen territory. Very good.
SuIIy (1983) - Burlington, Vermont, USA - NOV 3, 2005
continued from wheat two....this pours a deeper color, much cloudier, with a foamy white head. Nose is much spicier, some nuts get involved here. First sip, oh god, when is 6 coming out again? A great mouth feel, makes your mouth feel pleasant. Notes of spice, some deffinite breadyness to it, and the yeast is right there making a statement. Im not sure if its the fact that bells is the best brewery ever, but I am all about this wheat project! Bring on 6! BCAR (223) - Naperville, Illinois, USA - NOV 7, 2005
Very strong wheat. cloudy, hazy, light amber with notes of light caramel. Refreshing, not in a hefe way, but really good depth of flavor. Great job Bell’s for being experimental. They hit a triple with number 4! detroiter (958) - Euphoria, Minnesota, USA - JAN 13, 2007
Pours a hazy peach copper color, topped by a huge head of frothy off-white foam. Good long head retention and lacing. Tangy wheat in the aroma, a little on the sharp side.
Dusty wheat and cereal grain in the first sip, it starts medium-dry then turns sweet. Interesting. Cereal grain and a tannin bitterness in the aftertaste. Good hops for balance, a touch of yeast flavor. Medium body, very nice smooth and soft carbonation. ClarkVV (6710) - Boston, Massachusetts, USA - APR 24, 2007
Vertical opened by SuIIy on 4/10/07JPDIPSO (6223) - Wauwatosa, USA - NOV 1, 2005
This is more an update of how the wheat series has aged thus far. I left this one unrated because I thought it had the most potential, but to my surprise, every single one of them had improved (except possibly for the 2, though it hadnt become worse).
4 Far and away the most improved, though I thought it was quite remarkable fresh, it now posesses a striking similarity to a saison and I’d almost classify it as such. Despite a deeper, more apparent/complex yeastiness, replete with light tartness, tons of esters and dryness, it still seemed even more richly textured and malty than I remembered it fresh. A medium-sweet toffee-caramel is cut with cranberry-cherry like tartness and a very profound earthiness, though it never seems stale or old/dusty. Rich barley notes in both aroma and flavor with some light twang from the wheat. Wondeful carbonation is tight and produces a large, well-retained head that laces well. Body is a cherry-amber-beige with a medium-beige head. Definitely shares many characteristics to a saison.
6 Soft and creamy, with a seeming milk chocolatey sweetness in both aroma and flavor. Light creme brulee notes and just a bit of hazelnut help balance, while the wheat seems extremely creamy here. Not too much tartness, and it seems like more of a brown ale now, but still very drinkable with its balance, texture and strong malt flavor. Esters have relaxed and it’s not pumping out banana and clove, (they are there, of course). There were some apple notes when fresh that werent very good. They’ve completely passed now and what’s left is a very clean beer. In fact, all of the beers were markedly cleaner than when fresh.
8 My least favorite when fresh, and still probably my least favorite here, but actually enjoyable and now a much better beer. The obnoxious peanut/walnut-skin astringency, light metallic flavors and overly attenuated, somewhat scorched malts seem only a shadow of their former selves. Still some nutty, hazelnut-like astringency, but very marginal and much more relaxed by the solid maltiness and creamy texture. Not quite as thickly malted as the 6, this one has more creamed-wheat flavor and less caramel, with more medium-dry chocolate notes, a touch of fruitiness and light vanilla. Flavors taper off rather quickly on this one, leaving a bland wheat note with light nuttiness/roast.
Love Sweet and succulent honey and grains mix about in the nose, with light clove and vanilla. The flavor has lost a good deal of the sharpness that it had before. Much fruitier, but in a softer, more reserved way (nectarines and peaches atop shortbread) with an almost oatmeal and vanilla iced cream finish that shows some fantastic oxidation giving the beer more character and mixing with the creamy honey-vanilla to produce a very, very light note reminiscent of sherry. Some light acids are still notable, providing balance, but the beer is much more approachable. Alcohol very well-controlled.
Cloudy tan liquid with a taller, somewhat fluffy beige head. Toasted malt with a touch of light allspice. A mild dunkel weisse aroma. Thick and chew like two, but with a little more zip to lift it off the palate. While this has a more acidic bite the two the flavors seem more mellow to me. Sourdough wheat bread toasted over a camp fire reminds me of warm summer nights and days in the northwoods. Light banana and citrus add and help cleanse the palate. The yeast in these seem to get a bit thick at time, but it does not get to over bearing. I really know I’m going to enjoy this project.