Batchregister La Trappe Quadrupel Oak Aged

Batch 32

The following allocation applies to Batch 32:

Barrel types In batch
Gaillac White Wine 75%
New Oak Medium Toast 10%
New Oak High Toast 10%
New Acacia Medium Toast 5%

Batch 32 displays a deep mahogany colour, darker than the normal Quadrupel. The finely pearled froth is a light brown, almost beige-like with small bubbles.

The main component of this batch is white wine from the French Gaillac region near Toulouse. Gailliac is known for its still and light sparkling white wines. The grape variety used most often in this very old white wine region are Mauzac, Len de l’el and Muscadelle. These wines have subtle aromas of dried tropical fruit, apple, honey and dates. These aromas and flavours can also be detected in this unique beer. Batch 32 was aged in these casks for more than two years.

The flavour can be described as explosive, whereby the tannins of the oak and of vanilla manifest front and centre. The finish is slightly acidic due to the barrels that contained the white wine.

The alcohol is well-balanced with the sweetness and the low bitterness of this Quadrupel. Just like the aroma, the flavour is very complex. Discover for yourself how this batch also results in a genuine degustation beer.

Batch 31

BATCH 31 was distributed as follows: 

Type in BATCH
Malbec 75%
New Oak Medium Toast 20%
New Oak High Toast 5%

Batch 31 presents itself in distinctive amber-brown shades. The main ingredient for this batch has been matured for two years in casks used for the production of Malbec, a French red wine from Cahors. Malbecs are powerful, full-bodied wines with a deep, dark colour they are nearly black. At first impression, the aroma of this Quadrupel is highly complex, with hints of ripe black fruits (blueberry, bramble, plum, and cherry), vanilla, and sweet caramel.

New flavours continuously emerge. This batch is wine-like in flavour, with a heavy dose of oak. The alcohol is balanced out by the beer’s sweetness and mild bitterness. The classic Quadrupel taste remains present in the background. On the whole, this results in a spicy flavour palette.

As the beer warms up, the oak flavour will become stronger and the finish will be dryer and more tannic. This ensures the beer stays sufficiently bitter.

Batch 30

BATCH 30 was distributed as follows: 

Type in BATCH
Cachaça 80%
New Oak Medium Toast 20%

Batch 30 is presented with a fragile beige foam head and a warm gold/amber-coloured beer tone. The most important part of this batch is the cachaça, the Brazilian term for rum, which, just like other varieties of rum, is also made from sugar cane. The difference is that this rum is always made entirely of freshly-squeezed sugar cane juice, which is what also gives it a distinct sugar cane taste.

The first impression in terms of scent is alcoholic with fruity rum hints of tropical fruit and several herbs, including ginger and liquorice. Just like the caramel and malt aromas, the oak is also clearly present, but not too prominently.

The taste is full to bombastic, with plenty of caramel, spices and ripe fruit. Without a doubt, you can recognise the flavours of ginger, dates, sweets, oak, smoke, and, of course, the remarkable bitterness of La Trappe Quadrupel. The ageing enjoys the proper fullness; the taste is pleasantly sweet while not losing any of the robustness. Together with the vanilla, all these flavours combine to make a beer that brings new taste sensations to the fore with every sip. 



Batch 29

BATCH 29 was distributed as follows: 

Type in BATCH
Bourbon 90%
Oak High Toast 5%
Acacia 5%

To achieve the optimal quality of Oak Aged, Quadrupel has matured for three years in Bourbon barrels. This double-oaked bourbon with double maturation in oak creates an even more intensive taste. Furthermore, the flavour of Quadrupel remains well preserved. Quadrupel has a fine-pearled beige head on top of the clear mahogany-brown beer. Quadrupel’s initial scent is the familiar fruitiness and malty aroma with a strong presence of caramel. This is immediately followed by many wood aromas, such as vanilla, almond and also tobacco-like scents. With the first gulp, the bourbon comes across modestly, yet clearly and you taste the fine and even balance between bourbon whiskey and beer. The result is an Oak Aged beer with the richness of American oak aromas, lightly burnt, and followed by warmed alcohol and a soft but clear presence of bitterness. Due as well to the long maturing period, the complexity of this beer is extremely high and new taste associations keep surfacing. Carbonation keeps the taste refreshing in spite of the rather high sweetness and provides a nice tingling in the mouth.

Batch 28

BATCH 28 was distributed as follows: 

Type in BATCH
Bruichladdich Port Charlotte Single Malt 71%
New Oak Medium Toast 29%

As this ale is poured, the characteristic peated aroma of the Islay whisky can be detected from a distance. This rough smoked and roasted peat aroma thus largely determines the aroma profile of this ale. The abundantly present oak comes across prominently with the alcohol. A vanilla aroma is apparent. The ale aroma is only present in the background.

The roasted turf aromas are also evident in the flavour. The bitterness of the oak barrels and the sweetness of the Quadrupel result in a rounded and heavy whisky-style flavour. The aftertaste is dominated by the wood tannins and the smoked flavour remains in the mouth and throat.

This batch 28 is recommended for the real (Islay) whisky lover. Anyone looking for a full and strong ale flavour and who loves a smoked and roasted aroma will definitely appreciate this batch.

Batch 27

BATCH 27 was distributed as follows: 

Type in BATCH
Used vessels Spätburgunder 80%
New Oak High Toast 10%
New Oak Medium Toast 10%

This batch has a light brown, almost beige foam collar with nice bubbles, which disappears quite quickly. This gives the beer optimal odor, with a greater enjoyment. Striking mahogany color, darker than the normal amber brown quadrupel. The aroma is very complex and invokes flavor associations of red wine, sweet caramel, alcohol, dried fruit (dates, plum), honey, vanilla, oak and banana. Tasting new flavors will continue to emerge. This batch has a chic flavor with a lot of oak. The alcohol is well balanced with the sweetness and moderate bitterness of this Quadrupel, with the characteristic Quadrupels flavor in the background. Like the aroma, the taste is also very complex. Batch 27 is characterized by a warm and gentle soothing taste and a nice stimulation of the carbonic acid. In summary, this is a characteristic tasting beer to enjoy.

Batch 26

BATCH 26 (blended in November 2016) was distributed as follows: 

Type in BATCH
Dry white wine (Pouily Fumé & Sancerre) 78%
New Oak Medium Toast 22%

The aroma of Batch 26 is refreshing, floral and slight acidy (that comes from the white wine barrels). The characteristic aroma of vanilla and smoked oak is associated with cognac and in the background, a touch of malt and caramel scent.
The taste can be describes as explosive in which the wood tannins dominate. The full-bodied taste of this batch pushed the La Trappe Quadrupel to the background, yet it is definitely present. In addition, you taste the dominant flavours of honey, sweet caramel and fine oak.
The stimulating mouthfeel comes from the carbonation. Wood tannins also play a major role.
In short, a batch with a full-bodied taste. A suitable autumn beer that still gives us a feel of summer due to its lovely scent associations.

Batch 25

BATCH 25 (blended in August 2016) was distributed as follows: 

Type in BATCH
Used barrels Kirsch-schnapps 59%
New Oak Medium Toast 30%
Dry white wine (Pouily Fumé & Sancerre)  11%

Symbolically, a unique batch; the 25th Oak Aged batch during the 25th anniversary of La Trappe Quadrupel.

The head of this clear, amber-brown ale remains fragile – just like the head of batch 24 – resting on the ale like a thin silk blanket. This accentuates the scent of vanilla, followed by the scent of almond, honey, caramel, oak and malt. A refreshing scent clearly dominates, reminiscent of white wine (floral and slightly sour).

The first taste clearly gives the impression of La Trappe Quadrupel, undeniably followed by the refreshing and fruity wine aroma and shifting to an alcoholic heart-warming aftertaste. This aftertaste is emphasised even more by the aroma of the Kirsch, with a hint of cherries. Oak also has a clear and modest presence in the aftertaste, giving the ale a light smoky character.

Although it is only slightly carbonated, it fits in well with the desired serving temperature of 16°-18°. That way, the aromas of this uniquely smooth and delicate ale are fully effective. 

Batch 24

BATCH 24 (blended in May 2016) was distributed as follows: 

Type in BATCH
Used barrels Kirsch-schnapps 85%
New Oak Medium Toast 10%
Acacia wood 5%

Batch 24 presents itself with the normal amber brown color of the Quadrupel and has a relatively fragile head. In the enter cherries do smell right away and the equation on with lots of sweet ripe fruit. Besides cherries hints of mango, banana and strawberry come upwards. Also the smells of almond and vanilla are recognizable as that of alcohol, caramelmout and oak wood. The palate is full to even bombastic, warming and challenging and is dominated by cherry. Then come the flavors of vanilla and caramel-sweet and ends in a dry tannin bitter alcoholic aftertaste. The 'cherry-touch' fills the Quadrupel-taste fine, making clear this batch is clearly different from all previous 23 batches. This particular components make batch 24 to a must for the enthusiast.

Batch 23

BATCH 23 (blended on 31 December 2015) was distributed as follows: 

Type in BATCH
Spätburgunder barrels 80%
New Oak Medium Toast 10%
New Oak High Toast 5%
Acacia wood 5%

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 22

BATCH 22 (blended on 30 October 2015) was distributed as follows:

Type in BATCH
Single Malt Whisky barrels 83%
Acacia wood Medium Toast 9%
New Oak Medium Toast 4%
New Oak High Toast 4%

Oak Aged Batch 22 was mainly matured on German Single Malt barrels. This whisky is considerably smoother and less ‘turfed’ than its Scottish counterparts, as a result of which batch 22 is much smoother than the previous batches that were matured on whisky barrels.
In addition to the malty and smoked aroma, banana, vanilla, honey, apple and blossom scent can also be distinguished. The whisky is clearly present but does not dominate, which means that La Trappe Quadrupel can still clearly be recognised. This results in a balanced fusion of flavours, releasing aromas of almond and smoke. Batch 22 is full of flavour and very complex; with every sip, new flavour associations seem to appear. The aftertaste clearly shows the alcohol, together with the bitterness of wood tannin, which lingers for a while. This may not be the most extreme batch, but thanks to its complexity and overall balanced flavour, we can really recommend it.

Batch 21

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.

Batch 20

BATCH 20 (blended in July 2015) was distributed as follows:

Type in BATCH
 Cognac 34%
 Rum 33%
 New Oak High Toast 33%

The Oak Aged Batch 20 is a very exclusive batch, available only at our Tasting Hall and Monastery Shop. It is ripened in rum and cognac casks as well as in new oak casks. The cognac casks are made from French Limousin oak: traditionally the casks for cognac. This striking combination gives the batch a very complex, rich, fine aroma and flavour. The typical almond and vanilla scent of rum and the prominent, floral, sweet scent of cognac significantly enhance the aroma of Quadrupel. A unique aspect is that this Oak Aged has rested in rum casks for 5 years, giving this batch an exceptionally lovely dark colour and creating a well-balanced beer.

Batch 19

BATCH 19 (blended on 28 February 2015) was distributed as follows:

Type in BATCH
Banyuls 83%
New Oak High Toast 17%

This Oak Aged Batch 19 was matured on casks of Banyuls, an enhanced French dessert wine from Roussillon, also called Vin Doux Naturel. The aroma and flavour of Banyuls remind you of plum compote and cocoa.

This aroma and flavour are very distinctive in this batch, in addition to the nectar and smoked oak wood. In the foreground we can still distinguish the flavour of La Trappe Quadrupel. The sensation in the mouth of alcohol lingers and complements the complex and sweet flavour perfectly. The bitter, distinctive of this beer, is not affected by this combination. The carbonic acid gas leaves a slight tingling on the tongue and the smoky flavour lingers in the throat.

Batch 18

BATCH 18 (blended in October 2014) was distributed as follows:

Type in BATCH
Moscatel 50%
Brandy 17%
Oloroso 16,5%
New Oak High Toast 16,5%

In terms of basis, this Oak Aged Batch 18 is the smaller brother of Batch 17, and as such it has a copper-brown colour and a mixture of muscatel and Quadrupel aromas. In addition to the obvious presence of grapes, one also clearly recognises date and vanilla flavours. This batch has more of a smoky flavour, as newly burnt wood was used. The wood tannins however, are less prominent. As a result, the aromas are softer and creamier, giving the consumer a complex yet highly accessible flavour.

Characteristics of muscatel: fruity: orange blossom, honey, light orange, raisin; flowery: rose, geranium, lily; spicy: tobacco leave, cider, clove.

Batch 17

BATCH 17 (blended in July 2014) was distributed as follows:

Type in BATCH
Moscatel 68%
Brandy 8%
Oloroso 8%
New Oak Medium Toast 8%
New Oak High Toast 8%

This Oak Aged is copper brown in colour and its aroma is a mixture of muscatel aromas and Quadrupel. In addition to sweet honey, flowery meadows with almond and caramel, we also distinguish the aroma of muscatel wine and, of course, that of oak. This Quadrupel too has been lagered in barriques, most of which are burned on the inside. Out of all batches released so far, this batch has the smokiest and fullest flavour. The influence of Oloroso and Brandy barrels also has a distinct side-effect. Ultimately, the complex flavour is full, smooth and balanced. The aftertaste is that of wood tannins, smoke, almonds, dates and caramel, the latter giving this batch a bitter-sweet touch.

Batch 16

BATCH 16 (blended in March 2014) was distributed as follows:

Type in BATCH
Brandy 37%
Oloroso 27%
New Oak Medium Toast 12%
New Oak High Toast 12%
Late Burgundy 12%

This Quadrupel Oak Aged has a deep-bronze colour topped with an amber head. Its aroma is defined by mixed wood and honey notes. These are followed by vinous flavours with a lingering port- or sherry-like scent.

The taste is quite smooth and full. For a Quadrupel this batch is rather dry and well-rounded as a result of a long maturing period in oak or acacia barrels. A two-year aging period is sufficient even if the full taste of this batch, if properly stored, warrants a good couple of years of enjoyability. Besides the effects exerted by red wine and brandy barrels, this Oak Aged also underwent Oloroso influences. The hop taste has all but vanished, but wood and wine tannins have left an agreeable bitter flavour.

Batch 15

BATCH 15 (blended on 24 October 2013) was distributed as follows:

Type vaten in BATCH
Oloroso   85%
New Wood Medium Toast 15%

This Quadrupel, batch no. 15, was lagered for a prolonged period of time (2 years) in barriques of Oloroso. Oloroso is a household definition in the world of wine, thanks to its specific qualities. In addition, we can recognise vanilla, almond, honey blossom and caramel. The aroma of this Oak is therefore highly complex.

It has a rich, mature and strong flavour. Still, it is soft and creamy, and this batch may well be the softest produced so far. The taste buds will be hit not just by the ‘walnut-like’ oloroso. As the wine is slightly acidic, the alcohol feels warm. The oak barriques have slightly tempered the bitterness of the Quadrupel and have maintained the influences of the oloroso. This Oak is less carbonated, but does produce enough sparkle and, in addition to that rich flavour, gives a fuller sensation.

Batch 14

BATCH 14 (blended on 24 June 2013) was distributed as follows:

Type in BATCH
Limousine barrels with Cognac   82%
New Oak wooden barrels 11%
Acacia wood 7%

The aroma is dominated by cognac, with hints of flowers, prunes, grapes, almond, vanilla and, of course, slightly burnt wood. In the background we can still distinguish the regular and famous Quadrupel flavour. On the palate, warmth and the grape fruitiness of cognac. Then follows that of sweets. This is not at all disturbing in this batch, on the contrary, it provides an exciting component to the beer as a whole. It’s still a beer and as such it has a specific bitterness. In this case, it is dominated by the wood tannins. The finish is oaky, malty and, finally, speaks of grape. A beautiful marriage of Quadrupel and Cognac from start to finish.

Batch 13

BATCH 13 (blended on 28 January 2013) was distributed as follows:

Type in BATCH
Spätburgunder (Pinot Noir) barrels 91%
High Toast barrels 4,5%
Medium Toast barrels from Acacia 4,5%

Aroma: smooth with striking wood tones. As flowery and sweet as honey blossom. Almond and vanilla, and of course the normal Quadrupel aroma, which does however remain in the background. The first drink clearly tastes of a smooth red wine, followed by wood, tannins and smoke, which gradually evolve into a soft honey blossom. The warmer the ale is drunk, the more you can taste the oak flavour. The ale seems to get richer in tannins. This makes this batch sufficiently bitter, leaving the wood flavour in the background. This Quadrupel is medium sweet and drier than the normal Quadrupel.

Batch 12

BATCH 12 (blended on 26 September 2012) was distributed as follows:

Type in BATCH
Bourbon Whiskey barrels 91%
Cognac barrels 9%

Aroma: bourbon, subtle wood, prunes, liquorice, raisins, and almonds.
Quadrupel’s distinct aroma and flavour are still very much alive, but have merged with the aromas from the whiskey and cognac barrels. Drier in taste than previous batches, the body of this batch is slightly less bombastic. Again a very distinct Bourbon aroma, albeit less prominent than the previous aroma. The flavour is complex and yet quite gentle (probably also because this batch has aged for 18 months). Triggering a slight tingling sensation as it rolls over the tongue, this ale leaves behind a tannin-bitter and subtle smoky aftertaste.

Batch 11

BATCH 11 (blended on 23 April 2012) was distributed as follows:

Type in BATCH
Malbecbarrels 55%
New French Oak Medium Toast 20%
New French Oak High Toast 20%
Acasia wood 5%

BATCH 11 is the final batch that used Malbecbarrels. However, this batch too contains a lot of Quadrupel that was used on new wood.
 Batch 11 is a bottling that is very complex aroma-wise. The aroma of the Malbec wine is prominent; a lot of oak flavour from the medium toast; a lot of vanilla and almond from the high toast; flowery aromas from the Acacia and, of course, the ale aromas from the Quadrupel. Very robust and tannin-rich in flavour, an additional lagering in the bottle is recommended. This additional lagering will further increase the complexity and tone down the flavour. Although the red wine influence is clear, the wood aromas dominate in this batch. Highly recommended for anyone who likes heavy ales/wines rich in wood flavour and aroma.

Batch 10

BATCH 10 (blended on 15 March 2012) was distributed as follows:

Type in BATCH
Malbecbarrels 75%
New Wood Medium Toast 25%



Batch 9

BATCH 9 (blended on 14 December 2011) was distributed as follows:

Type in BATCH
Limosine Oak used Malbecbarrels Medium Toast  86%
New Oak Medium Toast 7%
New Oak High Toast 7%

BATCH 9 is the first that used Malbec wine barrels from Cahors. This wine is notable for its extremely high tannin levels originating from the Auxerrois grape, which is the darkest and most tannin-rich wine grape. However, as this wine grape is very sensitive, it is no longer grown that much, although it has a very distinct character. By letting our Quadrupel mature on these wine barrels, a lot of the flavour associations from this wine can be recognised in the lagered ale. As the lagered ale from these barrels is rich in flavour anyway, we reduced the new oak percentage to 14% for this batch. This means the wood flavour and the wood-related aromas are slightly less prominent, but the beautiful wine bouquet of the Malbec wine comes through so much better.

Batch 8

BATCH 8 (blended in October 2011) was distributed as follows:

Type in BATCH
Whisky pre-used 70%
New French Oak Medium Toast 30%

In terms of flavour, BATCH 8 can be described as the most extreme blend so far. In addition to the full whisky flavour, a lot of new oak was blended in, which makes it a unique combination of wood tannin and whisky associations.

Batch 7

BATCH 7 was blended in June 2011 and it is the first batch (of two) which matured on old whisky barrels. These barrels originate from various whisky distilleries, such as Bowmore, Tamdhu, Strathspey and Laphroaig (Johnstons). The aromas of the whiskys clearly influence the ultimate flavour. This flavour is considerably and clearly different from that of the previous batches. Turf and burnt are clearly present, while wood and tannins from wood are more difficult to recognise. The warming effect in combination with the full, strong flavour which the whisky barrels have added to the Quadrupel may turn this batch into the most tasteful ever.

Batch 6

BATCH 6 (blended on 17 April 2011) was distributed as follows:

Type in BATCH
White Wine Oak High Toast  80%
New Oak Medium Toast 20%



Batch 5

BATCH 5 (blended on 25 January 2011) was distributed as follows:

Type in BATCH
White Wine Oak High Toast  80%
New Oak High Toast 20%



Batch 4

BATCH 4 (blended on 5 November 2010) was distributed as follows:

Type in BATCH
American Oak Medium Burnt  36%
New Oak Medium Toast  27%
French Oak Medium Toast  18%
New Oak High Toast 10%
Port French Oak Medium Toast 9%

BATCH 4 was the final blend based on port. After this, we will start using white wine barrels. We will subsequently use whiskey and red wine barrels.

Batch 3

BATCH 3 (blended on 17 September 2010) was distributed as follows:

Type in BATCH
Port French Oak Medium Toast  55%
French Oak Medium Toast  27%
New Oak Medium Toast 18%



Batch 2

The second bottling has now taken place: BATCH 2. 
BATCH 2 (blended on 26 July 2010) was distributed as follows:

Type in BATCH
Port American Oak Medium Toast Burnt 64%
Port French Oak Medium Toast 18%
New Oak Medium Toast  9%
Port French Oak Medium Toast Burnt 9%



Batch 1

The first bottling/batch of Quadrupel Oak Aged is available from 18 June 2010. You can recognise this bottling by the back label, which states: BATCH 1 (blended on 1 June 2010). BATCH 1 (blended on 1 June 2010) was distributed as follows:

Type in BATCH
Port Medium Burnt  36,5%
Port Medium Toast  36,5%
New Oak High Toast 18%
New Acasia Medium 9%