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!

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

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

"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.

"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."

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.

A Belgian Royal Stout ale from Flanders matured on black currants & Red Port barrels

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

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

Belgian Royal Stout aged on Maestros Rum barrels

Black Albert aged in Coal Ila Whisky barrels

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

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

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.

"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

Imperial Stout brewed with maple, Vanilla and coconuts

"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 Chipotle

"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."

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

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

A Belgian Royal Stout aged in a mistery barrel.

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

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

Imperial Stout brewed with cacao, vanilla and orange peel.