dubbel

the 12 is a quadrupel style beer

BA Imperial Stout. "This imperial stout is a battlefield on your taste buds." Hints of wood, nuts, dried fruit, and toffee ricochet like bouncing cannonballs in your mouth. The fruity, slightly sweet finish warms your chest and ignites the fire of your zest for life. May this beer give you confidence and strength during your nocturnal conquests. Enjoy this small bottle with grand content!

Base Imperial Stout used for the Kameradski Balsamico

Vintage 2019. Blend of Sweet - Thick Imperial Stout (16%) with Sour/Acetic Oud Bruin (Lots of Balsamico notes).

"his Imperial Coffee Porter has matured for 6 months in Cognac barrels. The aroma betrays subtle vanilla scents, dried fruit and a warming glow of alcohol."T

Imperial Porter with Coffee

"Three fruitless meetings, hours in front of your computer, your eyes are blood red, your head is full and your bucket of peer annoyances are full. Physical work saves you! Turning off your brain and getting your hands dirty, that's what you need. This porter is an ode to that physical toil. Not coincidentally, a beer style that originated to refresh the dockers. Let us celebrate the mindfulness of demolishing walls, rooting in the earth and moving things. Afterwards, with a view of what has been accomplished, we can fully enjoy this well-deserved thirst quencher. Long live labour! This new bootleg is a London Porter of 4.8% alc. This beer is a smooth drinker and is full of roasted notes and caramel malts with a nice bitter aftertaste"

Belgian-style quadrupel with grilled cherries and smoked malts (by the brewers) best before is 25/06/2023

Strong and Hoppy (Citra, Chinook & Colombus) American Barley Wine.

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

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

A double India porter hopped with Vic Secret and Simcoe.

"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

"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

"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

"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."

"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

"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."

"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"

"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."

"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."

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

"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."

"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!"

"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."

A Belgian Royal Stout aged in a mistery barrel.

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

Dark Strong Ale

Black Albert aged on Four Roses Bourbon barrels.

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

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

Belgian Royal Stout aged on Maestros Rum barrels

A Belgian Royal Stout ale from Flanders matured on Speyside 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."