"Double mash Imperial Stout brewed with maple syrup. Aged for 17 months in Kentucky Bourbon barrels, then conditioned on toasted coconut and Madagascar Vanilla beans. Finished with a double dose of raw coconut flakes. The long cold conditioning rounds of the flavor of sweet vanilla, ice cream, charred oak."

"A beer brewed in collaboration with HAYB - our friendly coffee roastery from Warsaw. A strong, intense Imperial Stout inspired by the famous Italian dessert - tiramisu. Brewed with the addition of Brazilian coffee and cocoa nibs."

Maple Imperial Stout

Imperial Stout with Amburana

Imperial stout aged for 12 months in Heaven Hill barrels and infused with Maple & Vanilla

"A blend of 2 stout batches aged for 18 – 24 months in Maple Syrup and Heaven Hill barrels. Creamy, thick and pleasantly sweet, our take on a classic Christmas beverage which features bourbon, cinnamon and vanilla with whispers of nutmeg and maple syrup. It’s like a melted vanilla ice cream with Christmas spices."

"Jim Beam barrel-aged barley wine was blended with a selection of stouts aged in Heaven Hill barrels for over 2 years in a ratio of 25% barley wine to 75% imperial stout. The warming fig & chocolate flavors from our stout mingles with the rich caramel toffee notes of the barley wine while the barrels present the palate with a rich oak and bourbon aftertaste."

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

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."

"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."

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

"Belgian Royal Stout"

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."

"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."

"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!"

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

Cinnamon Stout

"Double Chocolate Caramel Imp. Stout - aangename bitterheid van chocolade nibs, karamel en zachte zoete afdronk"

"Belgian Royal Stout Aged on Peated Whisky barrels."

"A Belgian Royal Stout ale from Flanders matured on cacaonibs on Islay Whisky barrels."

Belgian Royal Stout Aged 2 years on a Whisky barrel

"A dense, rich and luxurious stout brimming with hand-roasted cacao nibs and harmonised with Cypress wood spirals. Ageing in Bourbon barrels adds delicious vanilla, whiskey and toasted oak character."

"A very special edition of Origin Story in a gooey S'More style! This beer is full of rich malts, so expect notes of marshmallow, caramel, honey, nutty biscuit, chocolate and subtle smokiness all coming through with refined depth. Rich residual sugars balance with oak tannins to keep the beer drinkable, moreish and spectacularly flavoursome."

Pack containing 5 Vintage bottles of Cuvée Delphone (some labels might be a bit damaged and crown corks a bit rusted as they were aged in a cellar for several years): 2 x 2012 (33cl), 2 x 2013 (33cl) & 1 Cuvée Delphine 2015 AKA Cuvée Oscar.

Bottled on 17/11/2016. "Experience the Tarrazu coffee in our Black Albert. Grown in the rich volcanic soils of Costa Rica's famed Tarrazu region, these first choice Arabica coffee cherries are ripened evenly at 1,400 to 1,600 meters, hand-picked, sun dried and then dark roasted on Struise premises for a unique taste. It will surprise you with a flavor that hints of cacao and grapefruit and an aroma of aged wood and dark chocolate. Its intensity fills the palate, then fades cheerfully. Discover why we now roast our own coffee beans." Crown cap might be a bit rusted and label a bit damaged due to long ageing in a cellar.