Lace Ritual
Whiplash Brewing
- From:
- Whiplash Brewing
- Ireland
- Style:
- Belgian Pale Ale
- ABV:
- 5.2%
- Score:
- +9 ratings needed
- Avg:
- 3.84 | pDev: 0%
- Ratings:
- | reviews: 1
- Status:
- Active
- Rated:
- Today at 10:30 AM
- Added:
- Apr 15, 2026
- Wants:
- 0
- Gots:
- 0
NO SCORE
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-
Lace Ritual is a bright and expressive Belgian Pale brewed in collaboration with our friends at Bold Monk. Crafted with emphasis on malts, it shines with a soft, subtle sweetness and gentle haze. Mandarina Bavaria, Tango, and Magnum hops bring layers of citrus zest, stone fruit, and spice, while the Belgian yeast imparts a lively, floral finish. Perfectly balanced — a meeting of Belgian tradition and Southern craft spirit.
Recent ratings and reviews.
Reviewed by StJamesGate from New York
3.84/5 rDev 0%
look: 3.75 | smell: 4 | taste: 3.75 | feel: 4 | overall: 3.75
3.84/5 rDev 0%
look: 3.75 | smell: 4 | taste: 3.75 | feel: 4 | overall: 3.75
Gushes then pours hazy lemon yellow with a loose web of ivory foam; cantaloupe, lavender honey and winter spice on the nose; golden biscuit, clove, canary melon, white pepper, lemon rind; dry, bitter, crisp.
3.75 4 3.75 4 3.75
Mandarina Bavaria, Tango, and Magnum
This one is just confusing: not a Belgian Pale in the sense of post-WWI British-influenced, malty amber, but more like a Belgian IPA at APA strength. Fine.
But why such aggressive phenols that throw it out of balance? Why can conditioning that makes it fountain upon opening? Why a resiny new school German hop like Tango that gives pith instead of juice?
I don’t know the story behind a Dublin firm collab’ing with an Atlanta brewery to make a Belgian, but everything else about this seems equally ill conceived.
A patchwork of fruit + phenols that’s not nearly as fun as it supposes.
Today at 10:30 AM3.75 4 3.75 4 3.75
Mandarina Bavaria, Tango, and Magnum
This one is just confusing: not a Belgian Pale in the sense of post-WWI British-influenced, malty amber, but more like a Belgian IPA at APA strength. Fine.
But why such aggressive phenols that throw it out of balance? Why can conditioning that makes it fountain upon opening? Why a resiny new school German hop like Tango that gives pith instead of juice?
I don’t know the story behind a Dublin firm collab’ing with an Atlanta brewery to make a Belgian, but everything else about this seems equally ill conceived.
A patchwork of fruit + phenols that’s not nearly as fun as it supposes.
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