Black Albert aged on Four Roses Bourbon barrels.

Russian Imperial Stout

"Imperial stout with raspberry palinka-infused amburana & cherry casks. Collab with Gravity Brewing, Budapest."

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!

Milk stout with Peruvian cacao beans & Guatemalan coffee

"Dear Santa, as I have behaved(ish) this year, I would like a cranberry and chocolate Imperial Quad Stout."

Imperial Red Stout

Imperial Stout aged in Buffalo Trace Bourbon barrels.

"Seaweed Imperial Stout. Collab with Malt Attacks Shop in Brussels."

Imperial Stout brewed with Tonka, Cocoa & Vanilla beans.

Imperial Stout brewed with cacao, vanilla and orange peel.

Imperial Stout aged for 26 months in Cognac barrels.

Toasted Marshmallow Coconut Stout

"This stout has been in barrels for a total of 27 months. An Imperial Rye stout aged in barrels not once but twice. First, the beer spent 14 months in Laphroaig barrels. George Dickel barrels then spent 13 months giving it a very special soft character."

"Our most extravagant beer meets the most extravagant breakfast in this year's Caribbean Chocolate Cake twist. We've adjusted the base here a little to allow the pancake element to come through. We're layering maple notes from syrup to wood, maximising depth of flavour. A small amount of smoked malt, working in tandem with bourbon maple staves and the sweet, sticky undertone adds a delicate aroma akin to the impact you'd get from perfectly prepared streaky bacon. A generous helping of cacao and a dusting of spices, in part from the expressive Amburana wood, completes this liquid guilty pleasure." Canned in Nov 2020 best before 10/11/2021.

Imperial Stout brewed with maple, Vanilla and lots of dark toasty malts.

Imperial Stout brewed wiith chocolate and caramel, then aged in Wild Turkey Bourbon barrels.

Quad Land Van Mortagne aged on Sheey Oloroso Barrel

Barley Wine aged in Bowmore barrels for 26 months.

"Another perfectly balanced barrel project by Brouwerij Kees. Aged in Laphroaig barrels for 12 months, this black beauty will catch you by surprise."

Black Albert aged in Coal Ila Whisky barrels

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

"Wild Turkey barrels are perfect for barrel projects. This sweet barley wine is aged in Wild Turkey barrels for 18 months. The barrels give intense aromas to this beer. Expect flavours of sweet fruits, caramel, vanilla and oak. The finish is long and warm, just exactly what you need these days! "

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

Belgian Royal Stout aged on Maestros Rum 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 black currants & Red Port barrels

Chocolate imperial stout aged in Grape Brandy barrels

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

"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

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

"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

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

Russian Imperial Stout brewed with Hondurian coffee muscovado sugar.

Tonka Barley wine aged 6 months in Panama Rhum Barrels.