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

"Mesmerizing American Barleywine with loads of maple syrup, Jujube dates and anaerobic Ethiopian coffee. Brewed and canned on special occasion of our first-born Redrum Bar's sixth birthday, and released on January 30, 2021."

"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!"

"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

"This is a special barrel aged version of Caribbean Chocolate Cake, one of our all-time favourite beers, created in collaboration with Cigar City Brewing. Our dense, rich and luxurious stout has been maturing in bourbon barrels, picking up delicious vanilla, whiskey and oak character." Best before is 11/11/2021

"Smokey Islands is the result of a collaboration with Gili Drinks. Phi was aged for several months on a Kilchoman peated whisky barrel, was blended with fresh ginger juice, some honey and pineapple pulp (400l beer/200 l juice ratio). We gave this "cocktail" some time to blend in well, resulting in a spicy fruity smoky sour. This is not just another ginger beer, with Smokey Island we once again challenge you to #dare to go wild."

Russian Imperial Stout brewed in collaboration with La Pirata.

Imperial Stout with Cacao and infused with Porto and Bourbon oak chips

"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."

Barrel Aged Stout - Elijah Craig Barrels. 10% - Barley Malt - Golden Promise, Oats, Chocolate Malt. Columbus Hops.Nottingham Yeast.

"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."

"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."

"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 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."

Russian Imperial Stout aged fir 14 months in Porto Barrels.

"The Black Block has been aging for the past 24 months in Palo Cortado casks, and the result is AMAZING"

"The Black Block has been aging for the past 24 months in Pedro Ximenes casks, and the result is AMAZING. We are not the only ones saying this, it just won a silver medal in @elcampeonatodecervezas!"

Bourbon BA Imperial Stout.

Imperial Tropical Stout with Cacao Nibs & Cypress wood (Imperial Version of the Caribbean Chocolate Cake).

Belgian Trappist Beer.

"Barrel Project. Barrel blend w/ Porto wine and scotch whisky barrels; and cocoa nibs From Papua New Guinea"

"Imperial Quad Stout barrel aged 7 months in Wild Turkey 12 yo barrels"

All malt barley wine aged for 6months in new oak barrels.

RIS aged in Oloroso wine barrels

"Classic Aupa Tovarisch aged in Ardbeg's Kindalton single malt whisky barrels"

"Barley wine with tonka beans and Orange peels, aged 24 months in Domaine Monthélie Douhairet Porcheret red wine barrels."

"Imperial Quad Stout barrel aged 7 months in Wild Turkey 12 yo barrels"

Bourbon BA Imperial Stout.

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

Onyx (mperial Stout brewed with cacao, vanilla and orange peel) aged 9 months in Heaven Hill bourbon barrels.

Classic Aupa Tovarisch aged for 24 months in Armagnac barrels

"Bereta Brewing Community - third brew of the 2022 lot. Imperial Stout with Blueberries, Cherries & Cocoa Nibs brewed together with Metanoia."

Port Barrel Aged Imperial Stout. Vintage 2018

Special version of the Oerbier that was matured and naturally soured in oak barrels.