Imperial Pastry Stout

"In our new WRCLW beer, we decided to recreate the taste and smell of a breakfast classic with a French origin, namely French Toast! To achieve this effect, we enriched the extractive and strong base of Imperial Stout with lactose, maple syrup, cinnamon and vanilla, which emphasized the character of the pastry. Finally, we saturated it with nitrogen to enhance the dessert feeling and top the beer with a fine bubble foam. So it will be thick, creamy and outstandingly dessert." best before 06/05/2023

"Pastry Stout brewed in Collaboration with our dear friends at Imagine Nation over in Missoula. Affogato inspired with Toasted Hazelnut, Espresso Blend from Studio Roasters here in Bozeman and Tahitian Vanilla Bean."

"We are proudly introducing our next collab with one of a kind polish brewery Funky Fluid! To the extractive, Imperial Stout base we added extremely aromatic caramelized almonds, cocoa nibs, and infused it with the nitrogen to obtained the smooth - velvety texture!"

"Brewed with cocoa nibs, vanilla - almonds for decadent, chocolatey flavor blended with a soft - fluffy vanilla sweetness - complimented by a subtle nuttiness from the almonds. A flavorful treat that will have you closing your eyes and picturing yourself floating lightly on smooth, chocolatey stout waves."

"Then you Roast the Mallow is an imperial stout brewed with graham crackers in the mash and lactose, brown sugar and marshmallow fluff in the kettle and boiled for multiple hours. Post fermentation we steeped the finished beer on graham crackers, marshmallow and cocoa nibs which lend to the overall sweetness, but impart flavors of baker's chocolate and roasted liquid marshmallow. Drinking this beer reminds us of backyard baseball games, summertime pool visits, and Benny the Jet Rodriguez. " best before 04/09/2022

Imperial Pastry Stout with chocolate and coconut

Barrel Aged golden Pastry Stout with Vanilla, Coffee, Tonka, Liquorice and Chocolate.

"We used a new technology at the Browar Stu Mostów, which involves preparing the mash in two stages. First, we made a brew from which we obtained a fairly thick wort. Then we poured another batch of malt into the resulting wort, which resulted in a very high concentration of both sugars and flavor in the resulting wort. This is definitely a more difficult technique than the one we have used so far, but the results will surprise you! This time we limit the cooking time which affects less caramelization of the sugar and the discovery of the underlying maltiness. The sizable addition of lactose emphasizes the dessertiness of this beer, and the addition of cherries and vanilla crown the whole dessert." BB is 28/04/2024

"Indulgent dessert stout inspired by the classic German cake. Conditioned on Organic Cacao Nibs and Sweet Cherries" BBD is 22/02/2024

"Scotch BA Yellow Belly Peanut Butter Biscuit Stout brewed with lactose and aged on vanilla beans & cocoa nibs. For the utter and complete hatred of racism."

Imperial Red Stout

"Bereta Brewing Community - third brew of the 2022 lot. Imperial Stout with Blueberries, Cherries & Cocoa Nibs brewed together with Metanoia."

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

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

"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."

"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."

"On a recent stop to sunny Spain and the home of our friends La Pirata Brewing we decided to brew up another collab. Last time we went for a lighter beer, so this time we went full out with a big, big Imperial Stout with an interesting flavour twist - carob."

"Sweet & Smooth. Dark & Complex. A 4-way collab with friends from Mexico, Canada & USA"

"A beer homage to the classic Northern European Biscuit made by two Southern European breweries, us and our Catalan friends. This sweet and complex pastry Stout features ginger, citrus & spices."

"Bourbon barrel aged version of our collab with the Dutch Moersleutel, originally brewed for Funky Fluid's 4th birthday. We infused it with raspberries and vanilla."

"The third installment of our new, unique series of barrel blends. This time we mixed our long-boiled Barley Wine from Woodford Double Oaked bourbon barrels with Imperial Stout from Monsters aged in Jack Daniel's barrels for 14 months. We infused the whole thing with cocoa nibs and figs."

"A Stout Collab made in Heaven! Brouwerij Kees ging een samenwerking aan met de legendarische brouwerij Pühaste uit Tartu, Estland. Geinspireerd door Pühaste’s Patt, wat in Estland “zonde” betekent, hebben we samen een dikke vette stout gebrouwen. Bij de eerste slok druipen tonen van koffie en chocolade er vanaf, gevolgd door een licht kruidige toets.
Ideaal als dessert, of gewoon om lekker van te genieten. Het is gewoon een zonde om dit bier niet te drinken."

Imperial Pastry Stout with chocolate and cherries

"In the new variant of our series of dessert Imperial Stouts, we drew inspiration from Polish classic - here is a liquid mazurek, a beer infused with cocoa beans, raisins, orange peel, almonds and brown sugar."

"Imperial Stout with Chocolate, Coffee and Maple. Collaboration with Pulfer."

"Abyss of Darkness is an Imperial Salted Caramel Stout with Roasted Peanuts! We aged this beer for more then 8 months on fresh Tomintoul Whiskey barrels. The result is phenomenal! In our opinion, one of our best BA stouts until now!"

"Freshly ground Coffee meets silky Coconut in this big sweet Pastry Stout"

"Imperial Stout w/ Greek Donuts (Loukoumades) - pecan, chocolate, cinnamon, brewed with our friends from Seven Island"

"Imperial stout w/ hazelnut and chocolate. Made in collaboration with our friends Moersleutel from Alkmaar, Holland"

Imperial stout with praline and tonka.

"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 Pastry Stout with tons of Toasted Coconut, Madagascar Vanilla, Venezuelan Cocoa and Milk Sugar, 37 °Plato, clocking at 13% abv"

"The last station has arrived for the Pastry Train, and we are closing it in style. The Canelé is a culinary specialty from the Bordeaux region. The pastry is mainly characterized by the use of rum and vanilla, which gives it its beautiful full sweet taste. Will you ride with us to the last stop? “Bon appetit”"