La Trappe Quadrupel Oak Aged Batch #23
Brewed by La Trappe Trappist - Abdij O.L.V. Koningshoeven (Bavaria)Berkel-Enschot, Netherlands
We have meanwhile proudly presented BATCH 23.
Exactly three years ago the famous Oak Aged Spätburgunder was first launched on the market. This second version of the famous German red wine is strikingly different. Both in terms of bouquet and taste the aroma of this pinot noir is very recognisable. There are also notes of sweet apple, banana and dates. The overall taste association produces an effect of spices. The fairly rigorous carbonization ensures a tantalising aroma and flavour. The taste includes a lot of wood tannins. This comes from a subtly sweet red wine that hints at a port wine. The taste lingers and slowly develops with a red-wine aftertaste. With a gentle hint of tobacco, this BATCH 23 from the famous Quadrupel is beery and full-flavoured. The alcohol remains firmly in the background, although the 11% of the Quadrupel is preserved.
Its fine bouquet is best savoured when this batch is served at a temperature of 16-18 °C (61 – 64.5 °F).
BATCH 23 was distributed as follows: Spätburgunder barrels 80%; new oak medium toast 10%; new oak high toast 5%; acacia wood 5%.
Beer Rating Assistance
Aroma is one of beer's most complex features. Aroma is propelled by lively CO2 and dampened by pillowy heads - especially nitrogen foam. Click on a term below to add it to your tasting notes.
Malt
caramel, bread, hay, cereal, chocolate, coffee, nuts, toast, roasty
Hops
resin, floral, grass, spruce, citrus, herbs
Yeast/Bacteria
dough, barnyard, cheese, basement aromas, leather, earthy, leaves
Other
alcohol, banana, bubblegum, butterscotch, clove, cooked vegetables, cough drop, ginger, licorice, raisin, rotten eggs, soy sauce, skunky, smoke, vanilla, woody
Malt
caramel, bread, hay, cereal, chocolate, coffee, nuts, toast, roasty
Hops
resin, floral, grass, spruce, citrus, herbs
Yeast/Bacteria
dough, barnyard, cheese, basement aromas, leather, earthy, leaves
Other
alcohol, banana, bubblegum, butterscotch, clove, cooked vegetables, cough drop, ginger, licorice, raisin, rotten eggs, soy sauce, skunky, smoke, vanilla, woody
Appearance is how a beer appeals to the eye and includes notes on color, the liquid's visual texture and the head -- the beer's foam top. Click on a term below to add it to your tasting notes.
Color
pale, golden, amber orange red brown black
Liquid
clear, hazy, cloudy, sparkling
Head
rocky, frothy, minimal, white, tan, brown
Color
pale, golden, amber orange red brown black
Liquid
clear, hazy, cloudy, sparkling
Head
rocky, frothy, minimal, white, tan, brown
Taste is what can be appreciated with the tongue. It's easy to mistake aromas for tastes -- the tongue only senses sweet, bitter, sour, salt and umami. Click on a term below to add it to your tasting notes.
Sweet
light, medium, heavy
Bitter
light, medium, heavy
Sour
light, medium, heavy
Other
salty, umami
Sweet
light, medium, heavy
Bitter
light, medium, heavy
Sour
light, medium, heavy
Other
salty, umami
The palate includes touch sensations on the lips, tongue, gums and roof of the mouth. Click on a term below to add it to your tasting notes.
Body
light, medium, full
Texture
thin, oily, creamy, sticky, slick, thick
Carbonation
fizzy, lively, average, soft, flat
Finish
astringent, bitter, abrupt, long
Body
light, medium, full
Texture
thin, oily, creamy, sticky, slick, thick
Carbonation
fizzy, lively, average, soft, flat
Finish
astringent, bitter, abrupt, long
Your overall score quantifies how much you enjoyed all the beer's elements combined as a sensory experience. Was this a standout beer? Were your expectations met? Did the beer go well with your food? Would you recommend this to a friend? This isn't about how well the beer conformed to its style definition -- it's about a measurement of your own appreciation.
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