La Trappe Quadrupel Oak Aged Batch #21 | Bierbrouwerij De Koningshoeven
ABV: 11.0%
IBU: 22
Style: Belgian Quadrupel
Out of Production
Description: BATCH 21 (blended on 24 september 2015) was distributed as follows: Type in BATCH: Cognac 80% New Oak High Toast 10% New Oak Medium Toast 5% Acacia wood 5% The Oak Aged Batch 21 has a dark brown mahogany colour and a beige brown head. The soft aroma immediately reminds you of walnuts. Accompanied by a slightly smoky aroma, you can detect oak, caramel malt, alcohol, vanilla and, of course, French brandy. The flavour, although balanced, is not particularly mellow. The brandy barrels have clearly left a lot of wood influences, which manifest themselves in vanilla and almond. Additionally, the Quadrupel has a caramel-like, slightly sweet flavour with a good, full body. The flavour ends with a slightly burnt tone and a hint of wood tannin. Due to the light tingling of the carbonic acid, combined with the wood flavour and sweetness of the beer, the sensation in the mouth is full and pleasant. Its fine bouquet is best savoured when this batch is served at a temperature of 16-18 °C (61 –64.5 °F).
IBU: 22
Style: Belgian Quadrupel
Out of Production
Description: BATCH 21 (blended on 24 september 2015) was distributed as follows: Type in BATCH: Cognac 80% New Oak High Toast 10% New Oak Medium Toast 5% Acacia wood 5% The Oak Aged Batch 21 has a dark brown mahogany colour and a beige brown head. The soft aroma immediately reminds you of walnuts. Accompanied by a slightly smoky aroma, you can detect oak, caramel malt, alcohol, vanilla and, of course, French brandy. The flavour, although balanced, is not particularly mellow. The brandy barrels have clearly left a lot of wood influences, which manifest themselves in vanilla and almond. Additionally, the Quadrupel has a caramel-like, slightly sweet flavour with a good, full body. The flavour ends with a slightly burnt tone and a hint of wood tannin. Due to the light tingling of the carbonic acid, combined with the wood flavour and sweetness of the beer, the sensation in the mouth is full and pleasant. Its fine bouquet is best savoured when this batch is served at a temperature of 16-18 °C (61 –64.5 °F).
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