Ordered by the pint, the orange-colored beer shimmers with deep red and brown hues, and is topped with a healthy lace. The nose offers a very soft, mixed bag of spices and faint notes of pumpkin meat beneath some maltiness. The aroma is delicate at first, opening up as the beer warms. Carbonation is tight on the palate, a bit sharp. More soft and powdery spices emerge, reminiscent of the holidays.

The pumpkin is subtle, with hints of starch. There’s just enough malty sweetness as not to overwhelm the spicing or pumpkin, with an interesting bit of burnt sugar around the edges and, at times, suggestions of oranges. No real bitterness to speak of, but there’s a thin sourness that awakens the palate. Some huskiness as the beer warms, with a dry finish and faint spice linger. Overall, the beer is quite dry.

Now a true German-style Hefeweizen is a big contrast in flavor when compared to its Americanized brethren. For instance, American Wheat beers more commonly use a neutral American yeast strain, which will emphasize the malt character a little more and have a much cleaner flavor. Some of the other differences between the two are the use of hops and malt. German Hefeweizens are barely touched with hops as not to bring harshness to the delicate balance of esters and phenols (fruity fusel alcohol and a medicinal by-product), and the fermented wheat flavor. Some American brewers deem it necessary to make a mark and hop the Wheat beer like any other ale they brew, not too bitter but certainly noticeable. As for the malt, usually American Wheat beers will mash with American malts, though they have been known to throw in some tradition, especially when trying to brew the real thing, and use German malts. Obviously, German Hefeweizens use German malts and generally the percentage of wheat is higher versus American Wheat beers.

The 12-ounce bottle unleashes what appears to be a well-carbonated brew, with thousands of tiny bubbles cascading throughout the beer and forming a very tight white foam head that retains extremely well and leaves rings of sticking lace as we drink, thanks, no doubt, to the abundance of hops. What lies beneath is a peachy amber-colored brew with a touch of haze running through it. Nose is floral, like orange blossoms, with some citric rind and soft apple. Ultra-smooth on the palate, with a silky creaminess up front and an even consistency to the end. Mineral notes. Sharp citric smack, with grapefruit, salt, lemon rinds and a piney edge. Crisp bite. Leafy undertones. Apple and pear notes follow, with a touch of pale malt sweetness and orange-like fruitiness mingling with light hop oils. Bitter, grainy and drying in the finish with just enough residual sweetness to make the linger enjoyable.

One of the most sought-after stouts in Bell’s history, Black Note Stout blends the complex aromatics of Expedition Stout with the velvety smooth texture of Double Cream Stout and ages the combination in freshly retired oak bourbon barrels for months. The resulting harmony of flavors captures the finest features of all three components: malty notes of dark chocolate, espresso & dried fruits, all buoyed by the warmth and fragrance of the bourbon barrel. Aimed squarely at the stout and bourbon aficionados, Black Note makes a grand statement about the art of the dark.