"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."

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

"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."

Russian Imperial Stout brewed in collaboration with La Pirata.

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

"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."

"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

"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

"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."

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

Imperial Stout brewed with cacao, vanilla and orange peel.

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

A Belgian Royal Stout aged in a mistery barrel.

"Blend of grape ale on syrah and mourvedre juice, sour beer with maceration of grenache noir and foeder saison."

Russian Imperial Stout with lactose, Ethiopian coffee and tonka beans.

"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

"A deep brooding, heavyweight stout, crammed with intense, deep-roast speciality malts. 2021 Vintage " best before is 23/12/2022

"For the first time ever, a Caribbean Chocolate Cupcake! This fun little number takes the ABV down a notch while still aiming to give you the big mouthfeel, indulgent chocolate and rich drinking of the original. In order to achieve this, we’ve built the recipe from the ground up. An addition of Chocolate Rye in the grist is particularly interesting, which layers in milk chocolate mid-notes in contrast to the more dark chocolate vibe you’d ordinarily expect in these beers. The proportion of roast malts were also lowered to promote the soft chocolate profile. We use Madagascan vanilla to bring in the ‘frosting’ element on a cupcake, helped along by wafer notes from the Cypress wood."

Imperial Stout brewed with Chipotle

Rye Barley Wine aged 24 months in Bordeaux Wine barrels.

"According to some, humanity is born with a built-in urge to do bad things. In that spirit, we tried to do something good when we designed this beer, using a massive malt base to create depth and complexity with the right amount of roasted malt and caramel notes. Upon that base we layered more than twice the amount of cocoa nibs that we’ve ever used in a beer before, along with a healthy dose of vanilla. What came out of the tank is a full-on dark chocolate parade for the palate – combining accents of milk chocolate,
vanilla, and freshly roasted coffee with a deeply, rich cocoa coating for the entire mouth. Some say that we’re all born into sin, so we may as well taste the forbidden fruit while we’re here."

Imperial Stout brewed with maple, Vanilla and coconuts

Belgian Trappist Beer.

"An extravagant new spin on Caribbean Chocolate Cake, one of our all time favorite beers, brewed in collaboration with Cigar City brewing. We're taking inspiration from Mexican Mole in a carefully balanced crescendo of heartwarming chilli, chocolate, spices and wood." BB is 4/11/22

Double Mash Balsamic Sour. Blend of Marsala, Vermouth & Banyuls Barrel aged

Tonka Barley wine aged 6 months in Panama Rhum Barrels.

Russian Imperial Stout brewed with Hondurian coffee muscovado sugar.

Imperial Stout brewed with speculoos cookies and lactose aged in bourbon barrels. Best before is 01/12/2023

"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 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

Beldn of 50% Maitre Quad from De Meester and 50% Land van Mortagne from Alvinne

"This collaboration with Cigar City Brewing is one of our all-time favourites. Caribbean Chocolate Cake is a dense, rich and luxurious stout brimming with hand-roasted cacao nibs selected by the esteemed Willie's Cacao, and harmonised by Cypress wood spirals. Pure canned indulgence. Now on nitro for the first time ever!" best before 03/11/2022

Black sour ale aged in COgnac barrels for 1.5 years and then referemnted with sour cherries.

Imperial Stout brewed wiith chocolate and caramel, then aged in Mosctel barrels.