Rye Barley Wine aged 24 months in Bordeaux 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."

"Dark Winter Ale, brewed for the dark months of the year. The beer contains spicy flavors and you may even notice a slightly sweet taste. We work with burnt sugar & every year we change the spice/fruit/sugar. This year we added fresh fig leaves and medlars in the boil."

"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).

Please only purchase this if you've left beers for us to pack at our shop. Please purchase one of these per bottle you want us to package and ship to you.

"Wild sour beer with maceration of glazed elderberries and ugni grapes"

"Blend of Saison and sour beers with fig leaves and glazed fruits"

"Blend of grape ale on syrah and mourvedre juice, sour beer with maceration of grenache noir and foeder saison."

"Mix ferm gently sour beer with a maceration of locally foraged Artemisia Abrontanum (tastes a bit like cola) and limequats (mix of lime and kumquats) from a producer in the Pyrénées (1h45 drive). 3 month lagering in tanks."

"An evolution of the very first Wadesda, a blend of Jambe-de-Bois and Cantillon lambic, making the Wadesda #9 a Tripel Saison: a stronger version of the original Saisons. She is amber in colour and has those typical characteristics of Lambic: woody with a strong funky nose of Brettanomyces, with quince and fallen apples. This is followed by white flowers, old kirsch and persimmon, and even a hint of curry leaves. A very winey character, as it should be! All of this blends perfectly with the classic aromas of tripels, like pears and bananas. Her strong alcohol percentage enhances her vinous qualities and gives a certain roundness to a finale that is quite dry and almost mineral. Intoxicating and complex, but refreshing and drinkable!"

"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."

"Blend of a barleywine aged for 11 months in Old Forester Bourbon barrels and 13 months in Domaine Monthélie Douhairet Porcheret red wine barrels."

"Pils brewed between friends with belgian malts, czech yeast and dry hopped with german hops. Collab with Sibeeria Brewing, Praha."

Tripel (Trio) aged for 10 months in Jamaican Appleton Estate rum barrels.

Irish Dry Stout

Barley Wine aged in Bowmore barrels for 26 months.

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

"Wild Turkey barrels are perfect for barrel projects. This sweet barley wine is aged in Wild Turkey barrels for 18 months. The barrels give intense aromas to this beer. Expect flavours of sweet fruits, caramel, vanilla and oak. The finish is long and warm, just exactly what you need these days! "

Non Alcoholic Weizen

"The era of a new king is dawning. Long live King Rufus the barley wine which reigns supreme with an impressive 15.6% ABV. An aficionado beer for the rumbustious, the complex malts and light use of hops imbue this English Barleywine with a bellicosity that borders on belligerent. As you take your first sip, you’ll be greeted by a symphony of malty sweetness, dark fruits, and a subtle hint of alcohol. Warming and supple this big beer fuels your soul for the dark days of winter and leaves you in awe of the king’s dominion. Cheers to the king of barleywines!"

Double Mash Balsamic Sour. Blend of Marsala, Vermouth & Banyuls Barrel aged

Aged for 14 months

Barley Wine aged for 16 months in Peated Whisjey barrels.

Kölsch with Belgian Comet and Saaz

"Holy Beans. In the creation of this aged Imperial Porter, we have embraced the full spectrum of malts, integrating an array of caramel, chocolate, and roasted varieties, along with a modest addition of smoked malt, which harmonizes exceptionally well with the Porter profile. As the aging process neared completion, we introduced Palo Santo wood to the tank, infusing the brew with its distinctive coconut-like flavor. To further refine the complexity, we incorporated Tonka beans, imparting a marzipan-like spiciness, enhancing the depth and character of this meticulously crafted beer."

"Imperial Baltic Porter, whose mysterious evolution of taste is a real delicacy for beer connoisseurs. One-year aging in sherry wine barrels, where the beer gained notes of oak, wood and subtle accents of noble oxidation, enriched with an aromatic composition of plums, raisins and molasses."