Wheat 8 Ale
Bell's Brewery in Galesburg, Michigan, United States 🇺🇸
Weizen - Dunkelweizen Series Out of Production|
Score
7.03
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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 2 the 55% of wheat is made up of two different kinds of wheat malt, and this ale is made with two different yeasts. Wheat 4 is made with four different wheats and four yeasts. Wheat six and eight made with six and eight wheats and yeasts respectively.
The final product, Bell’s Wheat Love Ale, is made with the eight yeasts of Wheat eight and is a strong, but relatively light colored, “wheatwine.”
2. 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
Wheat Eight
Wheats: White, Dark, Victory, Toasted sprouts, Torrefied, Red, Caramel, Chocolate
Yeast: WLP4000 Belgian Wit I, WLP565 Saison, Wheat Six blend
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 2 the 55% of wheat is made up of two different kinds of wheat malt, and this ale is made with two different yeasts. Wheat 4 is made with four different wheats and four yeasts. Wheat six and eight made with six and eight wheats and yeasts respectively.
The final product, Bell’s Wheat Love Ale, is made with the eight yeasts of Wheat eight and is a strong, but relatively light colored, “wheatwine.”
2. 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
Wheat Eight
Wheats: White, Dark, Victory, Toasted sprouts, Torrefied, Red, Caramel, Chocolate
Yeast: WLP4000 Belgian Wit I, WLP565 Saison, Wheat Six blend
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7/10
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Appearance 8
Aroma 7
Flavor 7
Texture 6
Overall 7
Bottle consumed on 11/25/05. Unfiltered, cloudy mahogany brown, very dark, with some slight ruddy tinges on the edges, a large amount of tan head that laces well, but recedes quicker than expected. Highly roasted/toasted wheat nose gives notes of nuts, popcorn and the chocolate mixes in for a light cola-like note. Vanilla and heavy cream notes apparent, as are light earthy notes of spice (white pepper, cardamon) and a touch of dry banana and sourdough. Quite complex, but very dry. Blackness from the nose is pronounced in the flavor, with a spicy/peppery flavor up front, plenty of dry grains, earthy, burnt notes and light vanilla. Light chocolate and caramel notes add a touch of sweetness and the barley is very subtle here. Don’t know what to make of all this yeast, there seems to be a fair amount of banana and light clove, but nothing dominates in that regard. As in the New Glarus black wheat, the dry, burnt popcorn meets cola and black chocolate seems to dry the flavors out too much so, adding borderline astringency. Mouthfeel shows sharp, prickly carbonation, large bubbles that do not seem to recede. Light coffee and prunes lingers on the finish. Texture is slippery, very wet with lots of bubbles as I said. Tremendously complex beer, but I think it might be a bit overboard on wheat influence without enough backing barley sweetness. Watery on the end, with no alcohol apparency. 7/4/6/3/12
Rerated on 4/10/07. Comments added to Wheat 4 review. Score is for rerate.
Rerated on 4/10/07. Comments added to Wheat 4 review. Score is for rerate.
Tried
from Bottle
on 28 Nov 2005
at 16:37
7.6/10
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Appearance 8
Aroma 7
Flavor 8
Texture 8
Overall 7.5
On tap at Bells. Deep brown body (chocolate-brown), thin buff head. Chocolatey aroma, bready, and yeasty, still containing banana notes common to the Four and Six. The flavor has a strong Belgian character, with chocolate, toast, and spices dominating the palate. Fruity and estery with hints of cherry and ever-present banana, though the latter is subdued in this edition. Tangy wheat still evident underneath the big esters. Earthy, toasty finish. Rich and complex, closer to a Belgian Ale than a typical wheat beer. The flavors meld better in the Eight than they do in the Six, which was a tasty, but somewhat schizophrenic, beer. This experiment was successful in my book (and on my palate!).
Tried
from Draft
on 20 Nov 2005
at 18:36