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."
Imperial Pastry Stout brewed with chocolate, vanilla and tonka.
"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."
Toasted Marshmallow Coconut Stout
"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."
"Imperial Stout with Cinnamon, Cookies and Maple Syrup."
Imperial Stout with Chocolate, Coconut and Marshmallows."
Imperial Stout brewed with lactose and bananas.