Imperial Stout brewed with Tonka, Cocoa & Vanilla beans.

"This is Single Barrel Rain Shadow; our annual release of our straight-up Barrel Aged Imperial Stout. This year, we've developed it into three distinct expressions. This is the Bourbon variant, aged in American Bourbon Whiskey barrels in our barrel store for 9 months. We've aged it so you don't have to - ready to enjoy." best before is 31/12/2022

"This is Single Barrel Rain Shadow; our annual release of our straight-up Barrel Aged Imperial Stout. This year, we've developed it into three distinct expressions. This is the Rye variant, aged in American Rye Whiskey barrels in our barrel store for 1 year. We've aged it so you don't have to - ready to enjoy."best before is 31/12/2022

"This is Single Barrel Rain Shadow; our annual release of our straight-up Barrel Aged Imperial Stout. This year,we've developed it into three distinct expressions. This is the Scotch variant, aged in Speyside Scotch Whisky barrels in our barrel store for more than a year. We've aged it so you don't have to - ready to enjoy." best before is 31/12/2022

Russian Imperial Stout

Russian Imperial Stout aged fir 14 months in Porto Barrels.

"Barrel Aged Maple &+ with Cinnamon, Vanilla Beans, Cocoa Nibs + Peppers"

"30 month barrel aged maple DOS brunch with Mostra coffee."

Baltic Porter aged for 30 months barrel aged with Coconut.

"Barrel Aged Stout with Cinnamon, Vanilla Beans, Cherry, and Coffee."

Barrel aged, vinous, slightly sour quadruppel. Aged on a 4500l Massolino Barolo red wine foeder. No to very low carbonation (the barrel experience)

"At the end of November we welcomed La Pirata Brewing to Galway for the long awaited return leg of our collaboration. This triple mashed Imperial Stout spent three months in steel before being infused with thoughtful amounts of Madagascan Vanilla beans & tonka beans. The bean treatments have added layers of decadent milk chocolate & vanilla to what was already a luscious imperial stout.." BB is March 2023 (Canned March 2022)

Port Barrel Aged Imperial Stout. Vintage 2018

"Barrel Project. Barrel blend w/ Porto wine and scotch whisky barrels; and cocoa nibs From Papua New Guinea"

Russian Imperial Stout brewed in collaboration with La Pirata.

"A blend of Bourbon and Islay Whisky barrels (16 months) with cinnamon from Indonesia, cardamom from Guatemala and vanilla beans from Madagascar."

Imperial Stout aged for 12 months in Irish Whiskey barrels.

"Warning: contains nuts. An indulgent almond cake pastry imperial stout in collaboration with Iowa’s Pulpit Rock Brewing Co. A blend of barrel aged stouts lays the base of bourbon and oak for a true celebration of toasted almonds, sweet vanilla and the famous Norwegian Kransekake."

Imperial Stout Aged in Peated Whiskey and Bourbon Barrels.

"Special beer brewed in collaboration with our friends at Hidden Springs from Florida. This sweet Imperial Stout features coffee from HAYB, maple syrup and cinnamon."

Imperial Stout aged for 16 months in Ex Maple barrels

"Strong barley wine with fruity notes, aged for 6 months in Filliers barrels"

Double Mash Barley Wine aged for 12 months in Calvados barrels

"A strong full-bodied amber colored barleywine with fruity and vanilla notes"

Aged for 14 months in a Cream Sherry barrel, finished with blackberry and vanilla.

Barleywine with bergamot and vanilla

Aged in 2 Sazerac Rye barrels, finished with tobacco leaves.

Oak aged imperial stout with condensed milk, dulce de leche and coffee.

Imperial Stout Aged for 14 months in a PX barrel.

Imperial Stout aged for 16 months in Bourbon & Barbados Rum barrels and conditionned on Madagascar Vanilla beans

Imperial Stout aged in Whisky and infused with fresh vanilla

"A new twist on our dessert stout series. This time, we took inspiration from Mexico. Get ready for a beer version of hot chocolate with cinnamon and chipotle peppers, which are smoked jalapeños."

"Imperial Christmas Stout brewed with maple syrup. Aged in Heaven & Hill and Wyoming Bourbon barrels for 18 months, then conditioned on organic Ghana toasted and raw cocoa nibs and a soft touch of Cassia cinnamon sticks"

"Barrels: 8 months of aging in Rye Whiskey and Bourbon barrels. Finish: Papuan Vanilla Pods, Candied Corsican Clementines & Cocoa"