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Gänstaller Bräu Quator

Gänstaller Bräu Quator
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Formerly brewed at Gänstaller Bräu
Style: Doppelbock
Hallerndorf, Germany


on tap


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RATINGS: 53   WEIGHTED AVG: 3.51   EST. CALORIES: 312   ABV: 10.4%
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25° Plato. Brewed with American hops and lagered for over 4 months. Made with spelt, dark cara, Pilsner and Munich malt.

Note: first batch brewed in the kettles of Beck-Bräu, Trabelsdorf.

   AROMA 6/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 13/20
Abio (1517) - Waasland, BELGIUM - SEP 30, 2012
Orange amber coloured beer. Decent head that holds nice10. Light sourish smell and taste, dark fruits. Slightly caramel. Something inside that makes it less pleasant for me.

   AROMA 5/10   APPEARANCE 4/5   TASTE 6/10   PALATE 3/5   OVERALL 17/20
goozen (2721) - Leiden, NETHERLANDS - SEP 29, 2012
Tap at Boreft Beer Festival ’12, Bodegraven: Hazy dark amber coloured brew with taste of fruity, caramel, chocolate and vanilla. Quite an suprise from conservative Bavaria.

   AROMA 8/10   APPEARANCE 5/5   TASTE 7/10   PALATE 3/5   OVERALL 15/20
Borresteijn (4402) - Amsterdam, NETHERLANDS - SEP 29, 2012
On tap at BBF’12. Slightly hazy dark reddish brown colour, thick off-white head. Aroma is sweet, soft, malty, dark fruits, some tartness from the spelt I guess, toasted malts. Flavour is sweet, smooth, dark fruits, prunes and raisins, hint of roasted malts, light tartness, lemon, nice bitter finish. Fullbodied, smooth and thick beer. Really nice stuff.

   AROMA 8/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 14/20
erickok (3161) - Tours (and Paris), FRANCE - SEP 28, 2012
Brown cloudy body and tan head. Fermented fruit, light funk, raisin, residual sugars. Strong sweetness, light sharp, quite a funk. (At Borefts 2012)

   AROMA 7/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 16/20
thewolf (10769) - Kolding, DENMARK - SEP 25, 2012
Tap @ Fermentoren, Cph. Pours murky redish amber with a stunning, staying, large, creamy, yellowish head. Aroma has caramel, light vanilla, vinious, soft red berries. Low carbonation, super creamy mouthfeel. Flavour is malty sweet, with caramel aplenty, light toasted, some chewiness, vinious, light dusty. A hint of smoke and sweet vanilla cakes. Very nice. Hides the ABV great.

   AROMA 10/10   APPEARANCE 5/5   TASTE 10/10   PALATE 5/5   OVERALL 20/20
rauchbierlover (580) - Berlin, Berlin, GERMANY - AUG 15, 2012
Tap @ the brewery. Thanks Andreas! Ruby body with a thick white head. Aroma is malty, caramel, ripe fruits. Taste is cherry, bread. Body is full, carbonation almost flat. Body is oily, very oily. The best doppelbock I had so far. I never thought I’d have found something better than Celebrator or Korbinian...

   AROMA 8/10   APPEARANCE 5/5   TASTE 8/10   PALATE 5/5   OVERALL 16/20
Camons (5044) - Hasselager, DENMARK - AUG 12, 2012
Tap @ Gasthuas Drei Kronen, Slisslitz. Courtesy of Andreas, Thanks ! Pours hazy deep amber with a creamy offwhite head. Aroma is rich malty, plums, raisins, vinius. Flavor is again rich malty, maderia, woodnotes, dark fruity, plums, figs and raisins. Full body, soft carbonation, alcohol well hidden Super smooth and stupid easy drinking for the ABV. 080812

   AROMA 9/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 15/20
NielsenRatings (8273) - Fort Collins, Colorado, USA - JUN 30, 2012
Tap @ brewery with Andreas. Deep reddish brown appearance with a cream colored head. Dark cherry, floral, vanilla, light chocolate, caramel aroma. Very rich, slightly burnt, caramel, somewhat boozy, roasty dark malty, dark berry flavor. Somewhat boozy finish but tasty.

   AROMA 7/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 14/20
harrisoni (12648) - Ashford, Kent, ENGLAND - DEC 29, 2011
At ACBF 2011. Hazy orange gold lasting beige head. Bit of smoke, some good hop. Some orange fresh creamy aroma. Bit bocky but nothing like 10.2% ABV

   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 14/20
3fourths (7797) - Boulder, Colorado, USA - DEC 4, 2011
Sampled from two kegs in the cooler of Ganstaller-Brau. the plan apparently was to let it sit for 1-2 years in steel (tanks, with some pulled off to keg like these) before transferring to oak barrels for an additional year. However the state of Quator at this time (November 2011) was not so good and Andreas mentioned that plans to further age in oak have been scrapped and he’ll brew another batch and try again. The two kegs we sampled were both acidic, tart and mildly "infected’ in a very general sense. I leave it to the brewer to speculate as to how this happened given the beer never touched oak, a point of confusion early on when the future aging in oak was lost in translation and I was under the impression the samples I had already spent time on oak and thus the acid and bacteria character. That all said, it wasn’t a monstrous infection, though certainly not mild; it was well-above the taste threshold of (I have to assume) acetic acid. Flavor is moderately sweet toasted grains, plum / black cherry fruit, oxidized caramel malt / cardboard / wet wood. Body is rich, chewy and full, carbonation is balanced to the weight and sweetness of the beer and froths appropriately across the middle and back. One keg was moderately tart / sour (in a plain yogurt-almost-sour-cream way) with mild acidity (red wine vinegar, black pepper phenols, slightly metallic) while the other was mildly tart and sour with less acidity than the first but had the same character as the first (red wine vinegar, etc). For sure a shame that it didn’t turn out as intended, but still enjoyable and delicious and certainly not in such bad shape that the underlying effort can’t be appreciated. So here are my notes for the sake of completeness, and I’ll certainly make an effort to get over and try the next batch of Quator to revise my review here.

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