"Over the years, Paragon has become one of our flagship beers. What makes our barley wine special is that it is always brewed with the exact same recipe, but each edition is unique due to a number of factors, barrel types and environmental factors to say it briefly. In 2023, we used fresh, high-char Jim Beam barrels in which the beer matured for one year. We think the result is pretty awesome and can best be described as a Kentucky hug. Enjoy – it's a great year for Paragon "

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

Barleywine with bergamot and vanilla

Imperial Stout with maple and vanilla. Aged in Buffalo Trace barrels for 9 months.

Aged in a Palo Cortado barrel for 1 year.

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.

"X Anniversary 1/10 Imperial Stout BBA Coconut, Cocoa Nibs - the first in a series of anniversary beers brewed in collaboration with friends from 3 Sons Brewery. A blend of two Imperial Stouts – mix of one aged for over 14 months in Heaven Hill barrels with the same stout aged for 16 months in Buffalo Trace barrels. This union of thick and intense stouts was created using a whole range of favorite specialty malts, extended boiling, and the "double mash" technique. The dessert-like chocolate flavors from the malts are intensified with the addition of cocoa nibs, while the coconut notes derived from barrel aging are amplified with a generous addition of coconut flakes. Additionally, the beer features hints of noble alcohol, bourbon, vanilla, and oak."

"Black Barleywine: blend between a 2 year old Whisky Barrel Aged Barleywine and a freshly brewed thick-n-oily imperial stout"

"This barrel-aged imperial stout is in honour of the night two of our standout dark beers first met. After 13 months maturing in Port Wine barrels, Original Sin and Konrad's stout were united to create a symphony of dark chocolate, velvety cacao, ripe cherries, and whispers of oak, all wrapped in a beautifully smooth body."

"We often leave a few exceptional barrels from previous batches to use in our Off The Rack series. This year, we have selected a few ripe barrels from 2022 and 2023. Tasting great, we decided to create an OTR blend of vintages for this year’s version. We took our best barrels with the higher ABV due to the angels’ share that has evaporated over the year in Jim Beam barrels and infused them with the almost 3-year-old Heaven Hill-aged Paragon 22. There are a lot more deep notes of caramel and toffee, dried fruit, and even a subtle liquorice note, finished with a seriously nice mouthfeel that fills your palate with oaky, bourbony warmth. Cheers!"

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

"Belgian Royal Stout"

Mixture of 50% Maître Quad (De Meester) & 50% Land van Mortagne (Alvinne). Based on an idea by Bart Vanpoucke. Calvados BA.

Mixture of 50% Maître Quad (De Meester) & 50% Land van Mortagne (Alvinne). Based on an idea by Bart Vanpoucke. Filliers Genever BA.

Mixture of 50% Maître Quad (De Meester) & 50% Land van Mortagne (Alvinne). Based on an idea by Bart Vanpoucke. Rum BA.

Mixture of 50% Maître Quad (De Meester) & 50% Land van Mortagne (Alvinne). Based on an idea by Bart Vanpoucke. Filliers Genever BA.

Imperial Stout aged in Whisky and infused with fresh vanilla

"A 24-month barrel-aged version of the beer we brewed with Nerdbrewing for our 4th anniversary, aged in a Woodford Double Oaked bourbon barrel. Imperial Stout infused with cocoa beans, marshmallows, graham crackers, and vanilla."

"Black IPA packed with an intense tropical-citrus punch from Riwaka and NZ Cascade hops, infused with the unique Gorilla pepper. This wild pepper from Congo stands out with bold citrusy and slightly smoky notes, without being overly spicy."

"Black IPA is a dark beer that skips the roasty stout vibes but brings the heat with bold bitterness and hoppy aroma. In this case, it’s all about New Zealand hops - grapey Nelson Sauvin and tropical Riwaka."

"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."

"Easy drinking, English- style double stout. we brew this recipe once a year with only Maris Otter and dark malts. Inspired by an old recipe from London. We suggest to drink in a pint "

"Double mashed Imperial Rye Stout aged in Jim Beam rye Whiskey barrel for 20 months, then transferred in first class Driftless Glenn Bourbon barrel for additional 28 months. After 4 years of rest in wood, this Symphony is a hymn to patience and devote work with barrels."

"Stevige Baltic Porter met Gerst, Rogge, Spalter Select en Sorachi Ace."

"One of the 4 beers brewed for LA BOUCHERIE MODERNE (famous Brussels tattoo parlor). Here it is a heavy imperial stout in which we added salt and pepper!"

"One of the 4 beers brewed for LA BOUCHERIE MODERNE (famous Brussels tattoo parlor). Here it is a porter based on the idea of a spiced coffee so we added some cinnamon and cardamom."

"Our interpretation of this old-fashioned London style : a malty Brown Ale with notes of cereal & toasted bread. Cheers mate !"

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

Double Black IPA with Simcoe, Cryo Simcoe, Sorachi Ace

Sour Triple IPA with Cryo Ekuanot, Citra, Sabro

Cinnamon Stout

Imperial Pastry Stout with chocolate and cherries