"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).

"Lumina is our shining light, a 4.2% Session IPA glowing with juicy tropical fruit notes. Hoppy aromas of mango and pineapple guide you towards explosive flavour, flashes of delicate citrus highlights and refreshing balanced bitterness. Our epiphany of a session beer drinks with a pillowy soft mouthfeel and pours with a beautiful light haze."

"We're excited to share with you the culmination of much work, experimentation and research into brewing beers at this strength. Mesmerist delivers punchy hop aromas and satisfyingly delicious depth of flavour, all the while drinking with a softness and structure."

Gluten Free. "Our Italian pilsner is all about clean, harmonious flavours and outstanding drinkability. Classic base malts give just enough sweetness to balance against the hops, which are more prominent here than in other lager styles. Delicate floral and herbal aromas give way to light gooseberry notes and crisp, refreshing bitterness. Hops - Apollo, Saphir, Mittelfruh, Tettenang."

"Soundwave carries her drinker to the west coast, to the golden shores of California where craft ale is nectar. She is the driest of Siren’s ales – full with flavour but subtle with bitterness. Her resinous finish will pull you off balance."

"The historic Fix Cafe celebrates its 25th anniversary this year with an exclusive beer that we ve brewed together. A refreshing Wit Ale that encloses 25 years of friendship, togetherness and unforgettable moments in a bottle that bubbles coolness and juicy aromas of citrus fruits, spring flowers and coriander. Philia ... meaning friendship in Greek is a word with priceless value that cannot be bought. Enjoy it exclusively at #Fixcafe ... Heraklion downtown."

"Belgian Royal Stout" Vintage 2021

A Belgian Royal Stout ale from Flanders matured on black currants & Red Port barrels

Belgian Royal Stout (Black Albert) aged for two years in Kentucky Bourbon barrels.

Black Albert aged in Coal Ila Whisky barrels

"Black Albert mixed with Elliot Brew, aged in bourbon barrels. This mixture of a Russian imperial stout and an IPA results in a so-called black & tan. The acronym stands for Supreme Hoppy Intensive Taste."

A Belgian Royal Stout ale from Flanders matured on Speyside whisky barrels

Belgian Royal Stout aged on Maestros Rum barrels

Belgian Royal Stout from Flanders (Black Albert), 2yrs barrel aged in peated Whisky barrels.

"A Belgian Royal Stout ale from Flanders matured on French Brandy barrels"

Black Albert aged on Four Roses Bourbon barrels.

Dark Strong Ale

A dark quadrupel from Flanders, matured in Woodford Reserve Bourbon barrels for 2 years.

Blond winter ale matured in Port barrels

A Belgian Royal Stout aged in a mistery barrel.

"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."

"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!"

"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."

"Blend of Imperial Stouts Aged for 28 months in Buffalo Trace Barrels & Aged for 10 months in Jim Beam and Wild Turkey Barrels."

"This is a combination of two Imperial Stouts, carefully matured in our Barrel Room. We combined Imperial Stout, aged for over 2 years in Buffalo Trace Pastry barrels, with Double Mash Imperial Stout, which spent almost a year in a Jim Beam and Wild Turkey barrels. In this version you will find intense notes of dark dessert chocolate and coffee, obtained by infusing the beer with coffee beans (Salvador Apaneca variety) and cocoa beans (Sao Tome). The whole thing was perfectly complemented with maple syrup, enhancing the caramel and dessert flavors, creating an unforgettable symphony of flavors."

"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."

"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"

"For this vintage Imperial Porter, we've harnessed a full array of malts, encompassing rich caramel, deep chocolate, and robust roasted types, alongside a subtle inclusion of smoked malt, which melds seamlessly with the Porter's intricate profile. In a unique twist for this batch, we've introduced smoked plums, meticulously smoked in-house, to the finished beer. This addition not only imparts a smoky complexity but also layers in a nuanced fruitiness, further elevating the porter's sophisticated and multi-dimensional character."

"Our last season’s hit, which we decided to intensify this year and multiply by two. In this beer we used a very aromatic addition: roasted coconut and toasted Palo Santo wood – a delicious and incredibly seductive coconut." best before 03/07/2023

"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."

"The annual tradition of launching the Baltic Porter in January has been fulfilled. This year's Baltic Porter Festival will be celebrated with one of the three versions of this style performed by us. We divided the excellent base, which was aged in low temperatures for almost half a year, into three parts. We have added something special to each of them. We like freshly roasted coffee, so we decided to incorporate it into one of the versions. Vanilla and roasted nuts are perfect for a dark malt base, freshly roasted Brazilian coffee. We used just the right amount of Madagascar vanilla and roasted hazelnuts." Best before is 23/12/2023

"The annual tradition of launching the Baltic Porter in January has been fulfilled. This year's Baltic Porter Festival will be celebrated with one of the three versions of this style performed by us. We divided the excellent base, which was aged at low temperatures for almost half a year, into three parts. We have added something special to each of them. What strongly distinguishes the Baltic porter from the imperial stout is the balance shifted towards caramel malts. A natural combination is the addition of roasted caramel (caramelized sugar) with caramel beer. Often, such compositions end up suppressing one of the ingredients, but this time we managed to find a golden balance. The sweet camel palette, both from malts and from the addition of roasted caramel, complements each other perfectly " Best before is 23/12/2023

"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

" Wheat-sour ale blended with tons raspberries and lime."