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Wold Top Warts n’Ale

Wold Top Warts n’Ale
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Brewed by Wold Top
Style: Bitter
Driffield, England
Serve in English pint


on tap

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RATINGS: 4   MEAN: 3.15/5.0   WEIGHTED AVG: 3.04/5   SEASONAL: Autumn   EST. CALORIES: 123   ABV: 4.1%
An Autumnal Golden coloured bitter, brewed with Wold grown malts and hopped with Fuggles which gives a fresh English countryside bitterness and First gold adding notes of orange and spice perfect for celebrating falling leaves, roasted chestnuts and log fires. *Please note this cask is only available in October.

   AROMA 7/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 14/20
daniele (6888) - ITALY - NOV 7, 2015
cask dorata leggermente velata buona schiuma piuttosto persistente un filo terroso discreta secchezza buon amaro finale

   AROMA 6/10   APPEARANCE 4/5   TASTE 7/10   PALATE 3/5   OVERALL 14/20
Mortlach (1454) - Rome, ITALY - NOV 5, 2015
Cask @Le Bon Bock (Rome). Pours deep golden with a medium and persistent white head. Aroma is spiced, malty (bread crust, biscuits), fruity hops (orange). Flavour is delicate and balanced, light malt profile with a decent bitter end, light roasted notes. Light body, light carbonation. Delicate and fresh, nice.

   AROMA 6/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 12/20
Theydon_Bois (14285) - Tourist Town (West), Berkshire, ENGLAND - NOV 2, 2013
Bladder bag/box, thanks to Driff from the brewery, shared on the train from Inverness to Wick, 20/10/13. Lightly hazed golden amber with a thin off white bubbly head that dissipates edgeward. Nose is sharp fruits, lightly toasted malts, bitter orange. Taste comprises orange pith, toasted malts, grassy, citric tang. Medium bodied, moderate carbonation, dry grassy bitterness in the finish. Drinkable whelming golden blond.

   AROMA 5/10   APPEARANCE 4/5   TASTE 5/10   PALATE 3/5   OVERALL 11/20
prawlie (1318) - Berkshire, ENGLAND - NOV 18, 2012
Pint at the Blue Post in North Frodingham. Clear amber with a large creamy head. Light hopped aroma. Smooth and bitter, with a dry finish. Fair.

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