Stout - Imperial / Double Coffee

"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."

"A birthday brew from Gliwice’s Beer Brothers - a peat-smoked, intense, and uncompromising Imperial Stout aged in Wild Turkey bourbon barrels."

"RUBICON is a massive, velvety stout that hits hard from the first sip. Waves of roasted peanut, toasted hazelnut, and deep cocoa roll across the palate. Dark, rich, and dangerously smooth. 12% of pure liquid darkness."

"(2025) Imperial Coffee Stout brewed with ancho chile peppers, cacao nibs, vanilla beans, coffee and cinnamon sticks."

"Imperial coffee stout brewed with Sumatra Aceh Sump Coffee beans."

"Imperial coffee stout with vanilla + Uganda Rwenzori Sump Coffee beans."

"There is nothing quite like the comforting aroma that fills the home when baking with family. Inspired by late nights in the kitchen with Mom. Goose Island employee Paul Spiller sought to capture that sweet moment in this year’s newest member of the Bourbon County Brand Stout family. 2024 Bourbon County Brand Macaroon Stout is an imperial stout aged for a full year in bourbon barrels before adding rich cocoa nibs, sweet candied ginger and toasted coconut. This decadent stout is an homage to the flavors of homemade coconut macaroons with a twist of nostalgia."

"Bourbon County Special #4 Stout is an oatmeal stout variant of our original Bourbon County Stout recipe, also aged in bourbon barrels, that uses crystal oats to add a nutty character and a smooth mouthfeel. After barrel aging, we added Intelligentsia Coffee, both their cold coffee and single origin coffee beans from Ethiopia, called “Metad Buku,” to bring out a pleasant fruity coffee character. Lastly bourbon barrel-aged maple syrup from Bissell Maple Farm in Ohio is added which provides complexity to the nutty oats and coffee to round out the flavors, ultimately reminiscent of your breakfast ‘special’ at the local diner."

"We rigorously selected our best Imperial Stout Bourbon barrels to blend them into a pure blend with no additives. This showcases the very best that Fauve has to offer in terms of IS BBA. The aging process lasted 25 months in Bourbon barrels."

"This beer is a blend of an Imperial Stout aged for 30 months in French Whisky barrels and a young Barley White aged for 4 months in Bourbon barrels. After blending, we infused beautiful vanilla pods to bring a rich, smooth flavor to this blend!"

"This beer is a blend of an Imperial Stout aged for 30 months in French Whisky barrels with a younger Imperial Pastry Stout, aged in Bourbon barrels. After blending, we created a delicious and comforting twist with a Cocoa and Tonka Bean finish!"

"Stout - Imperial / Double Pastry - SHAKE BEFORE POURING!!! This is the BA version of our collab with Ophiussa. Contains a shitload of pistachio ice cream, coconut cream and condensed milk."

"Stout - Imperial / Double Pastry - The first volume of our barrel aged cream stout series:
Barrel - Chattanooga Tennessee Bourbon
Adjuncts - salted caramel ice cream soft serve, coconut cream, condensed milk."

"Stout - Imperial / Double Pastry - Batch 2 in cans: Aged in a Tennessee bourbon barrel. Brewed at our facility / Batch 1 in bottles: Blend of Buffalo Trace and Barton 1792 bourbon barrel aged stout, finished with a shitload of vanilla beans and creme brulee. Brewed and cared for at Bere a la Cluj."

"Stout - Imperial / Double Pastry - 7th Anniversary imperial stout. Barrels: 2 Alberta Rhum / 1 Martinique Rhum. Adjuncts: roasted Solomon Island cocoa nibs, roasted Iranian pistachios, pistachio extract. 1050 bottles in existence."

"Stout - Imperial / Double Coffee - Barrels: 1 x Laird’s Apple Brandy, 1 x Still Austin Bourbon. Adjuncts:
• Coffee - Njemu Estate Kenya beans, custom roasted by Yume for this beer • Madagascar vanilla beans • Toasted and untoasted coconut flakes. 912 bottles in existence"

"Stout - Imperial / Double - 7th anniversary blend. Barrels: 1 Kilchoman (slightly peated) 1 MGP bourbon. No adjuncts. 1006 bottles in existence."

"Stout - Imperial / Double Pastry - 7th Anniversary imperial stout. Barrels: 2 Alberta Rhum / 1 Martinique Rhum. Adjuncts: roasted Solomon Island cocoa nibs, roasted Iranian pistachios, pistachio extract. 1050 bottles in existence."