"Rich, roasty, nutty and complex with notes of chocolate, coffee & dark fruits. Noticeable alcohol warmth with a sweet caramel finish"

Double Imperial Affogato Stout ispired by the Italian classic: Espresso, Cacao & Madagascan Vanilla

"This March we dove into our recipe notebooks looking for ideas to inspire the ultimate session-able stout recipe. Here is Ostara Stout our take on the concept of 'Dublin Stout'. Brewed to be complex but quaffable. We took some of our imperial stout tricks and adapted them to a lower ABV base recipe. The result has layered malts with some lovely soft chocolate notes finished with a nice hop zing to help clean the palate. Sláinte."

"Now in it's 7th vintage. We work with one of the largest mashes in our brewery to produce this delicate and decadent Imperial stout. To celebrate the 7th vintage we hand selected some of the finest small batch whiskey casks from our friends at Teeling's Irish Whiskey. This year's vintage was racked to those barrels back in October 2020."

A Belgian Royal Stout ale from Flanders matured on Speyside whisky barrels

"A sumptuous blend of our finest bourbon barrel aged stouts, selected to accentuate the playful combination of fresh like zest and hand toasted coconut. Expect intense aromas and oily rich drinking."

"Introducing our new Imperial Stout: an 18-month-aged marvel in bourbon and rum barrels. Inspired by chocolate-dipped raisins, it entices with cocoa nibs, vanilla, and raisins. Complex, with sweet dark fruits and luscious chocolate, this velvety elixir reveals layers of indulgence. Crafted with passion, it’s an extraordinary masterpiece to savor. Cheers to extraordinary moments!"

"Imperial Stout with Smoked Pistachios and Vanilla. Collaboration with La Calavera."

Imperial Stout with Coconut and Masala Chai.

Bourbon BA Imperial Stout.

"The Black Block has been aging for the past 24 months in Palo Cortado casks, and the result is AMAZING"

"The Black Block has been aging for the past 24 months in Pedro Ximenes casks, and the result is AMAZING. We are not the only ones saying this, it just won a silver medal in @elcampeonatodecervezas!"

"Our latest barrel aged offering, Vietnamese Coffee Abraxas is in collaboration with our friends at CLAG Brewing Company in Sandusky, Ohio. We selected choice Heaven Hill and Wild Turkey barrels to give the standard Abraxas treatment plus the addition of a Vietnamese coffee selected by our CLAG friends. We regularly release BA Abraxas and Coffee Abraxas, but this will be the first time releasing a barrel aged Coffee Abraxas- enjoy the marriage. *Contains Lactose"

Imperial Stout with Salted Chocolate.

"Imperial Stout with Walnuts, Hazelnuts and Coconut. Collaboration with Nerdbrewing."

Chocolate imperial stout aged in Grape Brandy barrels

Pack with a limited edition glass of Caramel Fudge Stout and 5 versions of Caramel Fudge Stout: regular, grape brandy BA, Almonds, Stroopwafel and Cognac BA

"This stout is more than an imperial stout. It is a jet black imperial coffee stout. Strong not only in alcohol, but also in taste and body due to the addition of coffee beans. Together with our Dutch friends from Rock City we created yet another amazing stout. Rock City is know as a brewery with stubborn an crafty brewers which you can easily taste in this beer. It’s strong, its rich and its powerful."

"Pastry stout brewed with licorice & cocos, brewed with our friends of Folkingebrew"

"Off the Rack Australian Dark Rum 2022 features the robust toasted malt and coffee notes of our imperial stout, elegantly mellowed by the caramel and vanilla whispers of rum-soaked oak. Balanced yet complex, the delicate essence of spices meld with dark chocolate, toffee, and coconut hinting to the sun-soaked shores where the rum barrels matured."

RIS aged in Oloroso wine barrels

Imperial Stout with Cacao and infused with Porto and Bourbon oak chips

Coffee session stout with lactose and stroopwafels

"Dear Santa, as I have behaved(ish) this year, I would like a cranberry and chocolate Imperial Quad Stout."

"Seaweed Imperial Stout. Collab with Malt Attacks Shop in Brussels."

Onyx (mperial Stout brewed with cacao, vanilla and orange peel) aged 9 months in Heaven Hill bourbon barrels.

"Imperial stout with raspberry palinka-infused amburana & cherry casks. Collab with Gravity Brewing, Budapest."

"For the first time ever, a Caribbean Chocolate Cupcake! This fun little number takes the ABV down a notch while still aiming to give you the big mouthfeel, indulgent chocolate and rich drinking of the original. In order to achieve this, we’ve built the recipe from the ground up. An addition of Chocolate Rye in the grist is particularly interesting, which layers in milk chocolate mid-notes in contrast to the more dark chocolate vibe you’d ordinarily expect in these beers. The proportion of roast malts were also lowered to promote the soft chocolate profile. We use Madagascan vanilla to bring in the ‘frosting’ element on a cupcake, helped along by wafer notes from the Cypress wood."

"One of two wildcards this year is a very special Salted Cherry edition, you could say this is a coming together of a Caribbean Chocolate Cake and a Black Forest Gateau. With slightly less cacao than the original, the beer opens up to allow the cherry to come through. We’re using a blend of Montmorency, Morello and Balaton cherries which add acidity and tartness along with the delicious compote vibe, with everything then lifted again by Pink Himalayan Sea Salt. The combination of ingredients is playful on the palate, with each element taking turns to lure you into thinking it’s the star of the show. We love how salt changes the expression of the chocolate, while also changing the mouthfeel of the beer in a great way."

Imperial Tropical Stout with Cacao Nibs & Cypress wood (Imperial Version of the Caribbean Chocolate Cake).

"We have prepared a blend of two Imperial Stouts from our Barrel Room. We combined an imperial stout aged for over 2 years (28 months) in Buffalo Trace pastry barrels with a double mash stout aged for almost a year (10 months) in Jim Beam and Wild Turkey barrels. Both of these beers are intense, strong and thick, in one of them we used a huge amount of malts and long cooking to obtain high extract, while in the other we used the "double mash" technique. Version with the addition of peanut butter, vanilla and chocolate aroma"

"Another of our collaborations with an exceptional brewery straight from the United States - 3 Sons Brewing. This is a complex Imperial Stout with a very complex layer of maltiness. Pure fermentation with our house yeast strain allowed us to emphasize the malt part and additives. We added a huge amount of flaked coconut and roasted pecans."

"Blend of Imperial Stouts Aged for 28 months in Buffalo Trace Barrels & Aged for 10 months in Jim Beam and Wild Turkey Barrels."

"Lorsque notre ami Tom de la brasserie irlandaise Land & Labour nous a contacté pour brasser une bière ensemble, nous avons sauté sur l'occasion pour brasser un Irish stout, style que nous affectionons beaucoup mais pour lequel nous manquions de connaissances. Ceallach rend hommage à ce style rendu mondialement connu par la célèbre Guinness. Légère en alcool, d'une pintabilité extrême et dotée d'un corps malté et chocolaté, nous ne pouvions rêver mieux pour ce premier brassin. Elle a déjà conquis le cœur de toute l'équipe."

"Another perfectly balanced barrel project by Brouwerij Kees. Aged in Laphroaig barrels for 12 months, this black beauty will catch you by surprise."