The Bruery 10 Lords-A-Leaping

10 Lords-A-Leaping

 

The Bruery in Placentia, California, United States 🇺🇸

  Belgian Style - Quadrupel / Dark Strong Series
Score
7.21
ABV: 10.8% IBU: - Ticks: 64
Dark Imperial Wit Ale brewed with Spices

Wassail is known for warmth and spices. Our rendition goes leaps and bounds beyond a traditional winter warmer, drawing inspiration from the dark, spiced ales from Belgium and our love for experimental brewing in SoCal. This dark imperial wit ale features spices to complement the spiced notes imparted from the yeast and prance upon the rich, dark fruited character of the specialty malts.
 

Sign up to add a tick or review

Join Us


     Show


7.4
Appearance - 8 | Aroma - 7 | Flavor - 7 | Texture - 8 | Overall - 7.5

Bottle. Pours clear mahogany, small tan head, good lacing. Aroma is a touch smoky, dark roast, baking cocoa, Belgian spice, coriander, anise, ginger. Flavor is medium sweet, light bitter. Medium body. A bit hot, but otherwise enjoyable. Interesting.

Tried from Bottle on 18 Aug 2020 at 00:27


7

Tried on 22 Jul 2020 at 19:10


7.9
Appearance - 8 | Aroma - 7 | Flavor - 8 | Texture - 10 | Overall - 7.5

Bottle 750ml @ My parent's place
Pours dark brown with a beige head. Aroma has notes of malt, caramel, alcohol, spices and licorice. Taste is medium to heavy sweet and light bitter with a long warm, malt,caramel, christmas spices and licorice finish. Body is full, texture is oily, carbonation is soft.

Tried from Bottle on 18 Jul 2020 at 22:47


7.6
Appearance - 6 | Aroma - 8 | Flavor - 8 | Texture - 8 | Overall - 7.5

Sample at Bob's Bar during the Bruery Almost 12 Beers Of Christmas Night! event on 12/05/2019. Brown-black pour with a medium khaki head that diminishes gradually to a dense film. Small patches of lace. Aroma of dark fruit, spice and chocolate. Full-bodied with flavors of spiced fig, chocolate malt, wheat and yeast. The finish is fruity yeast and spices. Pretty good overall.

Tried on 21 May 2020 at 20:46


7.4
Appearance - 8 | Aroma - 8 | Flavor - 7 | Texture - 6 | Overall - 7.5

8-4-7-3-15 Bottle, #498, 2,5 years after bottling. Shared with Inbreak and friends. Pours black, with a small creamy mocha head. Aroma is dark roasted malts with rye bread, toffee, herbal notes and pumpkin, as well as leather, tannins and notes of wood. Creamy body, with soft carbonation. Flavour is dark roasted malts with coffee, leather and herbal notes, as well as kandi, liquorice, cinnamon and spicy minerals.

Tried from Bottle on 06 Mar 2020 at 21:01



7

Botella @Cimmeria, Oviedo. 18/01/2020 Color marrón oscuro corona de espuma blanca aromas anidados, especiados, sabor maltosa, especiadas, notas cítricas, cuerpo medio.

Tried on 18 Jan 2020 at 22:44


5.4
Appearance - 8 | Aroma - 5 | Flavor - 4 | Texture - 8 | Overall - 4.5

Poured from both a 750 ml bottle and the newer 375 ml bottle side by side. Aroma is spice forward with lots of coriander, cinnamon, nutmeg, anise and allspice. Light dark roast notes with toasted bread and a light nuttiness. Both bottles pour a dark brown, almost black with a large, thick, creamy, mocha head that recedes slowly. The head on the older bottle is a bit darker. Medium lacing and moderately long legs. Flavor is somewhat sweet with light roast, chocolate and toasted bread notes. Moderate bitterness and light alcohol spice. So much spice though. Tons of coriander, clove, ginger, allspice, nutmeg and cinnamon. Mouthfeel is medium full bodied with medium high carbonation. Low astringency and low,but present alcohol warmth. Overall, this isn't good at all. It has way too much spice and is what I assume licking a spice cabinet would taste like. I find these undrinkable and I can usually drink most beers.

Tried from Bottle on 09 Jan 2020 at 06:14


7
Appearance - 8 | Aroma - 7 | Flavor - 6 | Texture - 8 | Overall - 7

750ml bottle pours out dark brown topped with a sand head. Nose is dark fruit cherries and plenty winter spice. Taste is more of the nice sweet pit fruit cherries plenty spice.

Tried from Bottle on 28 Dec 2019 at 23:51


6.5

Tried on 30 Nov 2019 at 15:30