2023 Version. "Creamy, thick and pleasantly sweet, our take on a classic Christmas beverage features rum, cinnamon and vanilla with whispers of nutmeg. It’s like a melted vanilla ice cream with Christmas spices."

"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."

Imperial Stout brewed with maple, Vanilla and coconuts

Imperial Stout brewed with Tonka, Cocoa & Vanilla beans.

"Warning: contains nuts. An indulgent almond cake pastry imperial stout in collaboration with Iowa’s Pulpit Rock Brewing Co. A blend of barrel aged stouts lays the base of bourbon and oak for a true celebration of toasted almonds, sweet vanilla and the famous Norwegian Kransekake."

"A collaboration made in a galaxy far, far away with imperial stout jedi’s, Emperor’s brewery. Additions of hazelnut, maple syrup and vanilla combine with a carefully selected blend of bourbon, maple syrup and Australian rum barrels to keep you warm, even on a remote ice planet."

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

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

Oatlmeal Stout.

Russian Imperial Stout brewed with Hondurian coffee muscovado sugar.

Russian Imperial Stout aged fir 14 months in Porto Barrels.

RIS aged in Oloroso wine barrels

Classic Aupa Tovarisch aged for 24 months in Armagnac barrels

"Classic Aupa Tovarisch aged in Ardbeg's Kindalton single malt whisky barrels"

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

Russian Imperial Stout brewed in collaboration with La Pirata.

Coffee session stout with lactose and stroopwafels

Imperial Stout brewed with Chipotle

"A very special variation of our Soyouz base beer, cold-infused with some fresh Ecuador cacao roasted Frederick Blondeel and Ecuador whole coffee beans from Café Delahaut. Of note, we collected the cacao and coffee beans directly from their production site and infused them within 24h after the roasting process, in order to perfectly preserve their delicate aroma.
The blend creates a beautiful bouquet of chocolate, coffee, nuts, praliné and red fruits. As always, the Soyouz base beer has a marked bitterness that creates some balance and reminds the bitterness of coffee and cocoa. Open between 10-12°C and allow to open and warm up throughout the tasting."

"The Black Block has been aging for the past 24 months in Pedro Ximenes casks, and the result is AMAZING. We are not the only ones saying this, it just won a silver medal in @elcampeonatodecervezas!"

"The Black Block has been aging for the past 24 months in Palo Cortado casks, and the result is AMAZING"

Bourbon BA Imperial Stout.

Bourbon BA Imperial Stout.

Irish Dry Stout

Imperial Stout insfused with Saint Brandarius Whisky.

Imperial Pastry Stout with chocolate and cherries

Imperial Red Stout

"Black and sticky to the bone!"

Imperial Pastry Stout with chocolate and coconut

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

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

Chocolate imperial stout aged in Grape Brandy barrels

Imperial Stout brewed with Chocolate and Caramel