Bells Consecrator Doppelbock

Brewed by Bells Brewery
Style: Doppelbock
Kalamazoo, Michigan USA

Bottle thanks to Ross. Pours a murky copper brown with a thin off white head. Very rich malty and sugary aroma. Thick caramel flavor, with some notes of sherry. Slight warming and booziness in the finish. Not bad, but not at the level of an Ayinger Celebrator.

(bottle from kevin or kramer...either way,thanks!)deep crimson red body with not much head.my nose could pick up sherry,caramel malts,and molasses.flavor was a mix of the nose,along with some brown sugar.interesting in a good way id say.

@ brewery. Iced tea orange with a healthy head. Off flavour of vinegar or cleaner that I pick up from anything but the stouts at this brewery. Fairly enjoyable out of the bottle, expecially when compared to the taps, but the off flavour is still noticable, perhaps diacetyl.

Bottle from Bello Vino in Ann Arbor. Very nice dark ruby-amber colour with a big beige head. Full, sweet, malty aroma - notes of roast and caramel, with a hint of boozy warmth. Flavour is full as well, with lots of caramel malt and molasses off the top, leading to a mildly tart finish with notes of citrus and sour cherry. Excellent!

Bottle (12oz). Lovely clear deep ruby-chestnut with a decent foamy-fizzy straw-coloured head. Nice malty aroma, roasty, light chocolate, with fresh floral hops and alcohol, even a hint of citrus. Taste is surprisingly boozy, with decent juicy citrus (and light caramel) malt and hop character on a level playing field with the sweet roasty chocolate malt - really pleasing. Not big-bodied, but nicely carbonated, not super-complex but still one of the most enjoyable NorAm doppels I’ve yet had.

Pour is a reddish brown with a fizzy head that completely disappears in a half a minute or so... there’s no trace of it left. Aroma is great. Malt leaves a nice camarel scent with a little bit of a dried apple/prune fruitiness and maybe a spice/nut combination in the background. By the time I get around to sipping, there is no carbonation to speak of, which leaves a really different mouthfeel than I expected: very silky and smooth, but you can tell there’s a high ABV here as it ends with a little of a burn/punch. Flavor is decidedly malt-based, but there is a bunch of the spice/hops/fruit detected in the aroma. Really nice, very different... worth the wait.

Pours out dark brown with a yellow head that disappears very fast. Beer retains no head at all. Smell is sweet and fruity and slightly alcoholic. Taste is very similar, with the alcohol coming in a bit strong at first. After the first half of the glass it mellows itself out (or my palate is dead, you be the judge). An interesting take on the style, but Im not sure anyone can make doppelbocks like the Germans can. A for effort though!

From 12oz Bottle. Pours the color of hazelnut shell with a finger of creamy beige head that quickly recedes to a small off-white island, floating in a sea of soda-like carbonation. Light aromas of wheat bread are supplemented by a hoppy whiff of taragon leaves and tulip stalks. Medium bodied, almost syrupy texture with highly unique flavors of yeasty spice coupled with dark rye bread crust. Some flavors of brandy, prune, nutty almond skins, and light chocolate round out with a malty, molasses finish. Interesting how the hops are quite apparent in the nose while the malts take a back seat, but then the roles are drastically reversed during the flavor experience. Final smack of raw sugar and zuchini bread crust.