2003 version, 7.5% ABV. On tap at the Eccentric Cafe. Poured a clear, dark red-brown color with a creamy, thick off-white head. Earthy hops aroma, with a touch of caramel. The flavor screamed fresh hops- strong earthy flavors and citric hops bitterness (i.e., the "rind" of a citrus fruit rather than the flesh itself) with tart notes as the beer warmed in the glass. Malt character is subdued by the hops, but there were underlying sweet caramels that balanced the hops assault. A real treat.

Wow. Batch 6000 is one impressive beer. Immediately upon pouring, I noted the pungent, well-balanced aromas of grapefruity, bitter hops and the malt caramel, bread, cherries, and soy sauce (which incidentally was only noted initially upon opening the bottle). Deep red-brown body, with a thin, quickly dissipating tan head that clung to the sides of the glass (St. Bernardus) and left nice lacing. Plenty of yeast sediment in the body. Flavor was as described by previous reviewers- clearly controlled by citrusy, grapefruity hops, but nicely balanced by rich malt complexities: caramel, cherries (especially as the beer warmed), bread, toast (especially in the initial sip), and soy sauce. Bitter citrus aftertaste. Some warming alcohol was noted at the end of the glass, but this young beer is already quite smooth for a 10.5% ABV creation. An amazing beer. I can't wait to try this after 6 months of aging. Updated 5 November. Tried another bottle tonight, comparing it to Double Bastard. Bells 6000 appears to be built from their IPA (Two-Hearted Ale), whereas the Double Bastard is malt-dominated. The tanginess and heavy citrus of the Two-Hearted Ale also dominate Batch 6000 in its infancy.

2003 on Tap at Eccentric Cafe. This year’s version is probably an English IPA. Loads of sweet caramel malt backed by a crisp moderately citric hops finish. Very lush, velvety texture, with a little bit of woodiness. Some tart flavors up front provide a nice complexity. Towards the finish there is a moderately sour, fluffy yeasty feel, almost resinous. Alcohol well masked. Some medium dark fruit flavors. Wonderfully complex, I want more. Aroma has lots of malt, piney hops, a bit of fruit and alcohol. Has a rusty brown appearance with a big creamy medium yellow head. Lots of lacing and quite cloudy. Rerate on tap again, eccentric day. Not nearly as good as I remember. Where did the malting go??? It left :( Seems very dry, moderately astringent, good hops, and still decent malt as it warms, but not what it was 2 months ago. Strange.

Dark, rich murky brown, very clouded. Great beige-off-white head. Tons of lacing. Aroma has a nice woody hops smell with some caramel malt and even some alcohol. Wonderful texture, silky with lots of creamy/soft flavors, tiny bit of carbonation. Begins with a big chewy, juicy malt flavor that is medium sweet, quite caramelly and very tasty. Malt develops into a big grapefruit hops flavor. This is the most grapefruit I’ve ever tasted in a beer. Alcohol wonderfully masked. Ends on a lightly dry note with some lighter citrus and hints of orange. Drinking this beer is like biting into a super ripe ruby red grapefruit with lots of brown sugar on top. I tried this at many temperatures and preferred it at room temp. This is going to be even better as it matures, but I was vastly surprised to find it amazingly drinkable this young. My rating is a mixture of how great I thought this was now, but also how much potential I feel it has. On draught MBGSBF 2004. Well the beer is certainly still developing. It hasnt lost it’s big alcohol bite and hugely bitter hops finish, but it’s improving, the flavor is still intact and deepening. Another handful of years or so. . . .

10/2003 Tap at Tom’s Oyster Bar. Extremely clouded, hazy straw yellow; much lighter than Oberon. Good white head on it. Begins very dry and has lots of wheat with some clove and lots of coriander. Slight hint of lemon. Body is medium and has a good amount of carbonation. Nice mild bubble gum ester flavor. Finishes with a light, crisp yeast/hops flavor that is mildly sour. I often complain about Hoegaarden being too sweet, well this is quite the extreme opposite. Little to no sweetness, which is a nice change. Unfortunately, this was served ice cold, which can prevent malt flavors from coming forth. I agree that as it warmed it improved. I will have to try some at a warmer temperature and rerate. Aroma is very muted due to serving temperature. Some lemon peel, light yeast and hops. Rerate. After trying this numerous times more, at a better temperature, it is an exceptional beer. No cloyingness, wonderful balance, good clean hops presence, with no over the top coriander or bubble gum. It pours a nice white head, that lasts for a while, is hazy, unfiltered and golden. Still could use a touch more malt, a bit too dry. Rerate once again. Had it again on draft and after warming fully, there was a lovely orange candied malt flavor. I think if this is about 60 degrees, it’s as good as any witbier. 2004 bottle Incredible it remains. Worried about some possible wateriness, stale notes or just that it might be all-around less flavorful than last year’s draft version. . .but my worries turn to naught. This stuff still kicks ass. Wonderfully complex and stylish. Smooth, balanced and incredibly drinkable.
2004 bottle aged 6 or so monthsThe flavor has receded somewhat, as has the spice, leaving a very mellow, but still flawless (in my mind) rendition of the style. Carbonation has died off much so, which I really think hurts it. This aged sample followed up a fresh Southampton Doube white, so I’m going to leave my rating alone.