A deeper and darker journey than its predecessor; discover rich dark chocolate and notes of coffee in the Export Porter. BB is 20/01/2024

"Our 24th anniversary beer is an opulent blend of bourbon barrel aged stouts. "

"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

"At the end of November we welcomed La Pirata Brewing to Galway for the long awaited return leg of our collaboration. This triple mashed Imperial Stout spent three months in steel before being infused with thoughtful amounts of Madagascan Vanilla beans & tonka beans. The bean treatments have added layers of decadent milk chocolate & vanilla to what was already a luscious imperial stout.." BB is March 2023 (Canned March 2022)

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

Barrel Aged golden Pastry Stout with Vanilla, Coffee, Tonka, Liquorice and Chocolate.

"A beer that won our head brewer Bryan awards back in his home brew days. With honey, molasses and freshly roasted coffee beans added to the boil this is a complex, lightly carbonated imperial stout."

Red wine BA Imperial Stout w. Puta Madre Chili

"The latest volume in the Black Liquids series brings together the classic yet sophisticated combination of chocolate and oranges. The base beer received a generous dose of toasted cocoa nibs and was further conditioned on a big ol’ heap of orange peels — extracting the essence of the orange without the acidity in the name of keeping everything silky smooth. Does Black Liquids 9 bring forward fond memories of munching on a Terry's Chocolate Orange? Definitely. Did we melt several Terry’s Chocolate Oranges together in a pot in order to conduct a side-by-side taste comparison? Maybe later."

Alvinne Fellowship 2021 Ale No 6: Mano Negra (Belgian Stout) Gin BA with dried Medlar.

Imperial Stout insfused with Saint Brandarius Whisky.

"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." BB is 28/04/2024

"Lervig’s nitro stout is a dry Irish stout brewed with a good roasty hoppy balance. It’s use of nitrogen and the gas trapping capsule aka “widget” releases nitrogen when opening the can to create a smooth mouthfeel combined with a dry but full taste. Easy to drink yet packed full of flavor, Lervig Nitro stout will satisfy your dark urges." BBD is 20/11/2025

"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."

"Skeleton Key is an imperial stout aged for just over a year in rum barrels, with a mix of cinnamon, ginger, nutmeg, anise, cardamom, allspice, and vanilla. The resulting beer is an intense showcase of dark chocolate, caramelized malts, spirit barrel, and lively spices."

A double India porter hopped with Vic Secret and Simcoe.

"2022 Barrel Masters. Islay Whisky Barrel Aged Imperial Stout."

"Maiden is our Anniversary celebration, a blend of barley wine aged in a multitude of barrels sourced from the finest wine and spirit producers worldwide. Each year's vintage is unique, so visit our website to learn more about the beer in this bottle."

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

"Rich, roasty, nutty and complex with notes of chocolate, coffee & dark fruits. Noticeable alcohol warmth with a sweet caramel finish"

"Imperial Stout with Smoked Pistachios and Vanilla. Collaboration with La Calavera."

Imperial Stout with Coconut and Masala Chai.

Limited edition wooden box numbered and hand signed by Glenn form Alvinne. The box contains 3 bottles of Cuvée de Mortagne Forte (18%) aged in 3 different barrels:Tawny Port "Quinta Seara D'Ordens", Carcavelos "Vila Oeiras"" and Maple Syrup Originaly "Wild Turkey" Bourbon.

Strong and robust. Full of flavor due to American hop varieties and fruity aromas.

Chocolate imperial stout aged in Grape Brandy barrels

Pack with a limited edition glass of Caramel Fudge Stout and 5 versions of Caramel Fudge Stout: regular, grape brandy BA, Almonds, Stroopwafel and Cognac BA

Dark Winter Ale, red wine "Bordeaux" barrel aged

Rye Barley Wine aged 24 months in Bordeaux Wine barrels.

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

"Dark Winter Ale, brewed for the dark months of the year. The beer contains spicy flavors and you may even notice a slightly sweet taste. We work with burnt sugar & every year we change the spice/fruit/sugar. This year we added fresh fig leaves and medlars in the boil." BBD is 11/2025

"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." BBD is 31/10/2024

"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." BBD is October 2024

Russian Imperial Stout brewed in collaboration with La Pirata.

"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."

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

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