"One of our most popular imperial stouts is back with a Toffee-Nut twist! Our full-bodied seasonal stout showcases layers of chocolate malt and oats, smooth toffee, and creamy vanilla for a velvety mouthfeel and a rich, nutty finish."

"9th Anniversary Bourbon Barrel Aged Imperial Stout with Salted Caramel."

Imperial stout aged in Bourbon whisky barrels

Imperial stout with marshmallows

Imperial stout with toasted coconut and cinnamon

Imperial stout oak aged in Pedro Ximenez and plums

"To celebrate Billie's Craft Beer Fest 2025 we've decided to go for a very special one. Part of an heavy imperial stout, another part of a peated Scotch ale. Blended and aged in Mezcal barrels for 6 months."

"First aged in freshly emptied bourbon barrels, this stout draws inspiration from the underlying decadence of chocolate, caramel, and roasted nuts found in Original. Layered with a blend of cocoa nibs, hazelnuts, almonds, cashews, and dates, this full-bodied stout showcases the classic flavors of a chocolate praline while embracing the subtle nuances imparted by the bourbon barrel."

"The 2019 Reserve Rye is aged in 100% Rittenhouse Rye barrels - lovingly referred to as "the bartender's favorite" rye. Rittenhouse's Barrels had a unique effect on the original imperial stout, imparting flavors of fruit and spice. Reserve Rye accentuates all that makes Rittenhouse and Bourbon County unique."

"This year’s edition is a bold blend of stout batches aged up to 36 months in maple syrup and bourbon barrels. Creamy and richly spiced, it carries a smooth bourbon warmth, while vanilla, cinnamon, and nutmeg add the perfect festive touch. A decadent holiday treat, perfect for cozy nights by the fire, enjoyed on its own or paired with Christmas cookies.."

"A liquid treat for those who never skip dessert. Sweet Tooth swirls creamy coconut and soft vanilla into a thick, silky stout that’s all about indulgence. Sweet dreams are made of this."

"Made with Intelligentsia Burundi Turihamwe Coffee Beans."

"Our (so far) most exclusive collab. A blend of an Imperial Stout from Moksa Brewing (40 Plato, aged 24 months in Weller bourbon barrels) and ours (36 Plato, aged 42 months in a Woodford Double Oaked barrels), infused with whole vanilla beans."

"This Imperial Peated Stout matured for 12 months in Islay whisky casks, developing deep, smoky and rounded flavours. Together with Emperor's Brewery, the experts in dark beer styles, we have once again created a powerful and complex stout that perfectly combines tradition, craftsmanship and intensity. "

"Gingerbread Man is a full-bodied stout of 12%, brewed with our German friends from Fuerst Wiacek. Its rich and warming notes of spicy gingerbread, sweet vanilla and almond from the tonka bean are topped off with a deep malty base reminiscent of dark chocolate and caramel. A dessert beer with a spicy, wintery twist."

"After a successful first collaboration with Brouwerij Lost, we're doing it again, but this time as a thick stout. Ready to Crumble is a liquid Kirsch-Streuselkuchen: rich chocolate, creamy vanilla, Amarena cherry, almond and crumbly biscuit. Every sip is a dessert in your glass, full-bodied, sweet and fruity."

Black Albert & Marius, Islay peated whisky barrel aged for five years

"Last year, we collaborated with Daorovida from Brazil on not one, but two projects! The second one was left to mature in barrels for a year. It became an exuberant 13% Double Stout with smoked peppers from the Amazon rainforest and copious amounts of maple syrup. This beer was aged in Cognac barrels and is stronger in pepper but milder in maple syrup than her softer sister aged in Maple Syrup barrels."

"Last year, we collaborated with Daorovida from Brazil on not one, but two projects! The second one was left to mature in barrels for a year. It became an exuberant 13% Double Stout with smoked peppers from the Amazon rainforest and copious amounts of maple syrup. This beer was aged in maple syrup barrels and is milder in pepper but stronger in maple syrup than her spicier sister aged in Cognac barrels."

"Cocoa & Palo Santo Stout"

"An ultra-rich dark beer base (original density of 1.160) combined with tried-and-tested additions: tonka bean, freshly roasted coffee locally from Café Bun Montpellier and cold brewed, and vanilla."

"This second installment of our Imperial Stouts diptych celebrates coconut in all its facets, with a double dose of fresh, as well as toasted, coconut flakes. While delicious on its own, it was designed to blend with "Black Orchid" (double vanilla) to create a cohesive and decadent experience."

"Following the success of each release of "Sensation Pure," our Imperial Stout with Chocolate and Salted Caramel, we decided to brew a more accessible version! Introducing "Mini Sensation Pure"! The idea remains the same: a concentrated burst of chocolate and caramel indulgence, but this time with only 6% alcohol (we've cut it in half). Enjoy responsibly, though..."

"The first part of our Imperial Stouts diptych, this is an ode to indulgence. Vanilla is present in double the dose, taking the pastry profile to its peak. Dense, dark, and captivating, it stands on its own but reveals a completely different side when blended with its sister, "Dark Ivory" (double coconut)."

"Meet the dark beer that goes down as easily as a lager. Norwegian Nitro Stout is a clean, dry Irish-style stout that offers depth without weighing you down. Brewed with subtle roast and espresso notes and finished with a silky smooth and creamy texture. Full in character, effortlessly drinkable."

"The second chapter of our new barrel favourite here in Rackhouse, Finnish Rye Whisky. These barrels have been home to this grand imperial stout for 20 months, imparting a depth of flavour and aroma of rich cacao, mild tobacco and a firm but balanced spirit character. A limited-edition Imperial Stout straight Off The Rack."

‘‘Our classic stout celebrates its 11th anniversary, a special limited edition sealed box.‘’

‘‘Our classic stout celebrates its 11th anniversary, a special limited edition sealed box.‘’

Imperial Stout

"Miniature in size, big on flavour. Our choc egg stout blends chocolate malt, oats and wheat with lashings of rich chocolate and vanilla to create a Vault City twist on a classic sweet treat."

"Milk Stout with Pistachio & Honeycomb. Our favourite Milk Stout returns; a tried and tested grain bill using a blend of Crystal and Roasted malts, with Cinder Toffee added hot and Pistachio added after fermentation. Expect roasted nuttiness & sweet marzipan on the nose with a woody rum character & a warming, decadent body. Nutty, sweet & silky/Contains lactose."

"We sent our “Ours” to hibernate for several months in bourbon barrels. Time to refine and take on beautiful vanilla and chocolate notes. Then we added cocoa beans and vanilla to lift aromatics up. A real treat!"

"Bourbon-barrel aged imperial stout with fresh orange peel added before packaging."

"Vulture is a striking Black Barrel Series imperial stout, crafted from a blend of barrels of different ages. The components have been aged in bourbon and brandy barrels for 18 months before being blended. Thanks to careful blending and extended aging, Vulture sinks its talons into the flesh around the bones, stripping away the most ruthless parts."

"Our latest imperial stout was inspired by the sweet taste of a certain chocolate caramel egg... With each sip there’s a velvety texture among layers of intense chocolate and smooth caramel. Through an extended boil we’ve dialled those Maillard reactions into overdrive, encapsulating the unique gooey goodness and caramelised sweetness in a decadent dessert stout."

"Some flavour combinations are timeless, like tangy raspberries and decadent dark chocolate. There’s an instant spark. So, we’ve paired the two with a layered malt bill of Pale and Biscuit malts, Crystal DRC and roasted Caraffa Special III, plus Chocolate Wheat & Oats, for a rich, full-bodied imperial stout you’ll fall head over heels for."