Wäls Quadruppel
Cervejaria Wäls

Deep amber pour; off white head; ok cap retention; some soapy lace; lots of yeast floaties. Caramel nose. Entry is caramel, then fig, orange peel and coriander. Medium full body; light carbonation; no warmth from 11%abv. An ok quad style; one and done.

 

 

 

 

 

Dark brown color, strong alcohol, overly sweet flavor with dried fruits.
Already tried two times with two different batches.
The level of carbonation was so low that the beer looked like an alcoholic tea.
Got sick of drinking before I finish the bottle.

 

 

Effervescent quad with subtle herb & wood notes. Decent.

 

I don't know if my bottle was bad or not but this was not very good.

 

 

 

A: Pours a dark Brown/amber body with a creamy colored head with good retention.

S: Grapes and a little alcohol in the beggining, then when it get a little warmed up it changes into some dried lemon because it brettanomyce yeast that reminds me of Orval.


T:Follows the nose with a strong grape in the palate with a mild bitterness following the fruit flavors. Again when it warm up it tastes more citric and even the bitterness improves. I strongly recommend to get this beer cold and drinking it slowly till it warms to enjoy every note that this wonderful beer have.

M: With a dense but smooth body, good carbonation and a well hidden 11% abv, this beer is like a liquor or wine to the mouth.

O: I found myself impressed by Wäls Quadrupel, in the beginning it felt it was a utterly simple and no special beer, but as its getting warmed the true beer showed up. I have many criticism to abbey beers, because I really love the "real"trappistes" beer, but Wäls proved to me that us brazilians can do complex and good beers, and that the abbey beers can be good as real trappists.

Bottle purchased at Nathaniel Square Corner Store in Rochester, NY.

Pours a hazy amber brown, with a small 1/4 inch head that immediately recedes to a film on top of the beer. Only a little bit of lacing. Lots of sediment.

Smells strongly of brown sugar, rum, chocolate and vanilla.

This one tastes pretty good. Some oaky bitterness, vanilla, caramel, brown sugar, rum (I suppose it's cachaca, but I've never tasted it before, and it seems fairly close to rum), a bit of pine. Gets much better as it warms, revealing stronger vanilla and plum flavors.

Medium bodied, creamy, slightly sticky mouthfeel, with a very low amount of carbonation.

This one's awesome- with the strong caramel/brown sugar/vanilla flavors, it seems a little bit more like a barleywine, but that's ok, since the quad/BSDA style is so wide open anyway. Doesn't matter what it is, it's tasty, and shows that Brazil can crank out some tasty brews.

 

 

Caramel-hued, impressively clear. The lady calls it "bitch mahogany." One finger of dense sand-colored froth recedes slowly.

A puzzling aroma. An umami note, like eggplant, which I'm attributing this to the cachaca, one of the most pungent liquors known to man. Funky prunes and figs. Pumpernickel. A bit of black pepper.

Raisiny up front. Sweet and tangy, packed with dates and raisin goop, caramel and baked bread. Nice spice blend, maple, cinnamon, ginger root. Dark rum. A faint touch of alcohol flavor and heat, mildly bitter baked bread on the sides of the tongue, balanced just a smidge toward the sweet side. The lady's take: "It smells like Aubrey, the creepy ginger kid from elementary school who always smelled like maple syrup."

Medium body, sugary, heavier than usual. Moderate fizziness as it moves. Carbonation is lively but not overexcited. Alcohol sneaks up with warmth in the chest.

A unique take on the style. Very Brazilian.