Southampton Abbot 12

Brewed by Southampton Publick House
Style: Abt/Quadrupel
Southampton, New York USA

A murky brown appearance. The aroma consists of raisins, chocolate, and caramel. The flavor is molasses, grapes, brown sugar, with a slight alcohol burn. The finish is sweet. This was a good beer.

21.05.06 Jimmack Invitational ’06 One the few SH beers lately that I really enjoy, and I’m surprised to see that I’ve yet to rate it. Luckily, I’ve got notes. Root beer brown color with smaller but lingering head of medium bubbles, evenly dispersing. The aromas are not typical quad, as the beer is reminding me foremost of a milder dubbel with more fruity yeast presence than dark fruits and nuts. As it warms, I’m proved wrong and the beer explodes wtih figs, prunes, raisins, fresh plums, ripe pears, caramelized, and yummy winter breads. The palate is spot on for a quad, at once lively in its eff and fully coating the palate. Flavors run the gamut of aromas, very good consistency, and the yeast becomes wonderfully important to the complexity of the stuff. With even more temp, the alcohol becomes all to familiar, but at elast this one doesn’t have the diacetyl issues present in so many of SH’s beers. I’d drink this again without hesitation.

(750ml bottle, 2006 vintage) Pours a burgundy body with an average beige head. Aroma of caramel, toasted malt, toffee, marzipan, raisins, and dates. Flavor of toasted malt, dark fruits, and spices with a soft mouthfeel.

750ml bottle via trade with JoeMcphee! - Thanks Joe! - Pours dark brown with very little head. Aromas of raisins, dates, candi sugar, toffee and caramel. Flavor contains notes of raisins, dates, figs, oak, caramel, toffee, almonds, yeast. Quite vinous very complex. Not much carbonation to this one. Good full body though and pretty easy to drink for a big beer. Alcohol is very well covered. Fairly dry on the finish.. Not Westy, but pretty good for an American Quad..

2006 bottle. Pours a dark brown with almost no head. Could use a bit more. Sweet, fruity and mellow aroma of fresh pine, oak, cherry, celery, sherry, fresh bread. Unassuming in the mouth with a strong alcohol kick, though still displaying nice breadiness and rich, sweet fruits. Noticable candi sugar, though still meshing well with the flavor. Will be interesting in a few years.

Cloudy brown pour with ruby highlights . Aroma of burnt rubber at first but then dates and toffee are noticeable. Flavor of dates, toffee, yeast, the profile is mostly sweet with some bitterness in the finish. The body is light to medium with a creamy texture and moderate carbonation. It’s good but doesn’t come close to the quality of classic ABTs like St. Bernardus.

750 mL bottle thanks to beastiefan2k. Pours dark maple, walnut brown with a fizzy and bubbly head, not much though. Aroma is sweet caramel, maple and honey malt (cookie), yeast (cellar, dough) and a vinous alcohol nose. Moderately acidic, medium bitterness, lingering fizzy and burning acidity, port notes. The flavor is somewhat harsh in this young specimen; I would love to try another one after several years of aging. Medium to full bodied, fizzy and foamy tingling mouthfeel.

Cloudy brown with a medium long-lasting off-white head. Bottle at BCTC 2006. Very malty (high-fiber type of bread), a lot of butterscotch and not-so-great spices (cloves, herbs). Very thin body as far as an Abt is concerned. Moderate alcohol presence. Overall, average for the style. “Abbot pas l’cul des autres Abt”.