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Southampton Abbot 12 3.84 349

Southampton Abbot 12

Percentile
98
overall

bottled
available

on tap
unknown

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RatingsAverageScoreSeasonalABVStyle PctlServe in
3493.86/5.03.84/5.0Special10%83.5Trappist glass
Commercial Description:
Southampton Abbot 12 is our version of a Belgian Abbey-style Dark Ale. This unique style of ale is referred to as "Quadruple" and is brewed by only a few Belgian Trappist breweries. Southampton Abbot 12 is made with imported ingredients and is formulated to allow the beer to age for several years in the bottle.
 Most Recent Top Raters Highest Ratings Who's Rated This?  
 Rciesla (3915), Exit 15W, New Jersey, USA
4 Aroma Appearance Flavor Palate Overall
8/105/57/104/516/20
Jul 30, 2009  
750. Pours a brown body with a tan head. Very rich and chewy with dark etoh latent fruit. A raisin, chewy caramel with a fruity apple caramel body. Finishes warm and full. Awesome.


 bgburdman9 (824), Columbus, Ohio, USA
4 Aroma Appearance Flavor Palate Overall
8/104/58/104/516/20
Jun 28, 2008  
An old rating i finally got to entering. Poured dark brown with some reddish hues. Aroma was a light roast, dark fruit, raisin, belgian, maltiness. Very smooth feel with a good body.


 jake65 (1760), Williston, North Dakota, USA
4 Aroma Appearance Flavor Palate Overall
7/105/58/104/516/20
Jun 1, 2009  
Bottle: Color is a stunning blend of amber and chestnut with a finger of creamy beige head. Rich aroma is sweet with caramel, dark fruits, toffee, and light yeast. The taste is lively with fruitiness and Belgian spices. Candied sugar, caramel, and toffee. A light floral presence and bready malts. This really is an interesting cross section of flavors. So much going on, yet well balanced and the warming feel sneaks up on you. Thanks to Sloth for sending this fun brew.


 TheEpeeist (1501), Swarthmore, Pennsylvania, USA
4 Aroma Appearance Flavor Palate Overall
8/103/57/104/518/20
Apr 13, 2008  
25.4 oz bottle, 2006. Clear mahogany with a creamy beige haze. Nose is raisin, yeasty molasses and wood with hints of chocolate banana. A fine, tickling carb settles to a velvety smoothness. Taste is raisin and candi with porcini drying. Warming with a touch of alcohol. The best American Quad i’ve sampled but still seems a bit young.


 bitbucket (2036), Kirkland, Washington, USA
4 Aroma Appearance Flavor Palate Overall
8/104/58/104/516/20
Jan 21, 2007  
750 supplied by after4ever. Thanks, Tom! Pours a cloudy dark amber with a fluffy off-white head. Aroma of oxidized apples and spice. Full body and moderate carbonation. Sweet spiced fruit and roasted apples in the taste.


fozapd (33), Burlington, New Jersey, USA
4 Aroma Appearance Flavor Palate Overall
9/104/57/104/516/20
Jul 18, 2007  
I have to admit that I was thrilled to find a Quad from Southampton as I have really grown to love their beers. This one was a maghony color with a very very sweet taste. It is different from some other quads but quite enjoyable none the less. This was more of a dessert beer, but a quality attempt at a hard to reproduce Belgium classic.


 moejuck (1172), Ohio, USA
4 Aroma Appearance Flavor Palate Overall
8/104/58/104/516/20
Nov 24, 2006  
Thanks to Sliffy for sharing this at the last Columbus tasting. Aroma of brown sugar and some wine like scents. Dark brown appearance with golden highlights when held to light. Medium to thick palate. The taste was very heavy malt with some heat behind it. Light hop presence in the finish.


 tytoanderso (1387), St. Louis Park, Minnesota, USA
4 Aroma Appearance Flavor Palate Overall
8/104/57/104/517/20
Oct 4, 2007  
Bottle via trade with MrBendo. Aroma initially of sweet malt. Spices, most notably cinnamon and nutmeg. Dried fruit. Cherries and raisins. Some dry minerality. Apple and pear notes as well. Pours full amber/copper with a big, rocky white head. Complex yeasty dryness on the palate. Brown sugar. Spicy yeast. Some sweet malt. The dryness takes a backseat to the sweet malt as the beer warms. Finishes with a lingering cherry syrup sweetness on the tongue and lips. Rich and creamy on the palate with lively carbonation. Thanks Todd!



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