"Easy drinking, English- style double stout. we brew this recipe once a year with only Maris Otter and dark malts. Inspired by an old recipe from London. We suggest to drink in a pint "

"Double mash Imperial Stout brewed with maple syrup. Aged for 15 months in Bourbon barrels with vanilla sticks and infused coffee, then conditioned with Madagascar vanilla beans and barrel aged coffee."

"Imperial Christmas Stout brewed with maple syrup. Aged in a blend of Bissell Maple and Irish Whiskey barrels for 15 to 29 months, then conditioned on Ghana toasted and raw cocoa nibs and a soft touch of cinnamon sticks."