"Original Sin Bourbon Barrel is a chocolate treasure-trove with deep boubon barrel overtones. The dark malt complexity of this imperial stout gives way to notes of milky mocha coffee, vanilla, and dark chocolate. Layered in between are soft, gentle aromas of warm caramels and praline with big flavours of oak and walnut from one year in wood. It’s long, lingering finish is utterly sinful."

"Another collaboration with the great Põhjala tells the continued story of our shared history in craft brewing. This imperial stout aged in a blend of Finnish rye, maple syrup and bourbon barrels for 18 months combining to make a rich and complex silent exchange of flavors and aroma"

"Paragon 2022 brings together bourbon barrel-aged barley wine and masterfully expresses notes of dried figs, raisins, and vanilla, complemented by caramel, toffee, and chocolate notes from the malt. The result is a symphony of flavors that envelops your palate, disguising the alcohol content with finesse. It’s a testament to our dedication to the old style and the artistry of brewing, encapsulated in every bottle."

"Off the Rack Australian Dark Rum 2022 features the robust toasted malt and coffee notes of our imperial stout, elegantly mellowed by the caramel and vanilla whispers of rum-soaked oak. Balanced yet complex, the delicate essence of spices meld with dark chocolate, toffee, and coconut hinting to the sun-soaked shores where the rum barrels matured."

"We used massive amounts of robusta coffee beans – known for their full-bodied and distinctive earthy flavour – in our very bourbon-forward imperial stout base which had spent 14 months in oak. The result is smooth and staightforward yet refined and complex."

"Indulge in the decadence of our Tiramisù Imperial Stout. Aged for 20 months in Tennessee whiskey and bourbon barrels, it packs a punch of rich, roasted coffee, creamy vanilla, and luscious cocoa, with complex coconut, spicy and woody notes from the barrels that will make every sip even more captivating.
So raise a glass and enjoy your journey through the classic Italian dessert."

"Introducing our new Imperial Stout: an 18-month-aged marvel in bourbon and rum barrels. Inspired by chocolate-dipped raisins, it entices with cocoa nibs, vanilla, and raisins. Complex, with sweet dark fruits and luscious chocolate, this velvety elixir reveals layers of indulgence. Crafted with passion, it’s an extraordinary masterpiece to savor. Cheers to extraordinary moments!"

Season 2019-2020. Assemblage #6 bottled on 21/11/2019. "This specific blend of Oude Geuze Cuvée Armand & Gaston Vintage consists of eight different lambikken that have fermented and matured on five different barrels. The oldest lambik was brewed in 2016, rendering the weighted average age of this blend to about 55 months."

"The hauntingly good brew in your hand is rife with dark complexities. Seven malts were used to create deep flavors of coffee, chocolate, caramel, and molasses. A hint of bitterness and herbal character from carefully selected European and American hops help support the monolithic maltiness. This special batch was aged in bourbon barrels and conditioned on vanilla beans and whole coffee beans. A truly decadent brew that is intended to be poured into your favorite snifter annd given time to warm up from its dark and cool resting place."

"In 2015, we had a one off imperial stout aging in barrels for close to a year. These barrels had a rich chocolate/vanilla character. But were asking for a boost. Stauf's coffee roasters in Columbus, Ohio nailed the perfect roast on some authentic Jamaican Blue Mountain coffee to compliment this barrel-aged stout."

Bourbon Barrel aged Stout with coffee, cacao nibs, and vanilla beans added

Imperial Porter brewed with maple syrup and aged in bourbon barrels

"Paragon 2021 showcases our patient and considered approach to tending nearly 60 different bourbon barrels for over 12 months. This edition of our distinguished barley wine displays strong notes of caramel and oak-ageing with hints of tabacco, fruit cake and vanilla. The finish is distinctly bourbon forward and complex with a balanced bitterness and perceived sweetness that gives way to a warming sensation from the 13.8% alcohol."

"Stout aged in tennessee whiskey barrels for 10 months. We took our 3 bean stout a step further and spiced it up with a bit of heat and give it nudge with Norwegian cherry juice. And of course the barrel aging is the icing on this cake. Vanilla, coconut oak and a touch of the bourbon will satisfy your senses in full."

Season 18/19 Assemblage #57. bottled on 21/12/18. This Hommage has macerated for 4.5 months with the organic raspberries and sour cherries. The lambics used come from 6 different barrels and originate from 5 different brews.

"Made in deep winter by freezing the apple juice before fermentation starts. This concentrates the rich, intense flavours and reflects the sweet and tart character of late ripening Estonian apple varieties." Fermented with wild yeats and matured in oak barrels.

Season 2019-2020, Assemblage #71. Bottled on 17/06/20."For this Hommage iteration, we blended a kriekenlambik (26%) with a frambozenlambik (74%), both macerated on stainless steel. The weighted average maceration time was six months. While macerating and blending, we used lambikken originating from five different barrels and nine different brews. The final fruit intensity amounts up to 376 grams of fruit per litre of Hommage. 100% 3 Fonteinen."

"Summoned from its rest in rum barrels after fourteen long months, this hefty stout totes tones of spice cake, Demerara Sugar, and nutty cocoa. Brewed in collaboration with our dear friend John Laffler of Off Color Brewing, allow this paranormal stout to warm slightly in the glass before you put your fuzzy paws on it."

Imperial stout brewed with honey, aged in bourbon barrels, conditioned on Mexican cacao nibs, vanilla beans, pasilla chilies, and orange peel.

Season 2019-2020, Assemblage #33. Bottled on 29/01/20. "For this Frambozenlambik, we macerated raspberries from Ferme Framboos for four months on jonge lambik at a fruit intensity of 382 grams of raspberries per litre of lambik. Lighter in colour due to the applied maceration technique, the raspberry characteristics in aroma and taste of this Frambozenlambik present themselves while opening up. We let this Frambozenlambik rest for almost 18 months before releasing it. 100% 3 Fonteinen."

After brewing this imperial stout, it was aged in bourbon barrels for 14 months and conditioned on vanilla beans, almonds, cacao, and pecans.

"In late 2019 we blended together a one-year-old, spontaneously fermented, beer with a barleywine-inspired wild ale that had fermented and aged upon California Flame raisins for nine months. This blend was allowed to undergo a secondary fermentation, in barrel, marrying the two beers over the course of seventeen months before being laid to rest in bottles. The resulting beer, more akin to fortified wine in its profile, was packaged still and offers notes of brown sugar, late harvest grape, luxardo cherry, and cassis. From us to you, we present A Moment’s Rest."

Coffee, cacao & red hatch chili BDSM mead. Aged for a year in a coconut stout barrel.

1/3 Cabernet pyment, 2/3 mead with Belgian dark candi syrup, cocoa nibs, and dates.

Peach Mead made with peaches from Masumoto Family Farms forzen with liquid Notrogen and then aged Bourbon barrels for 4 months.