Toasted Marshmallow Coconut Stout

Black dreams aged for 6 months on freshly emptied Heaven Hill Bourbon barrels.

After brewing this imperial stout, it was aged in bourbon barrels for 14 months and conditioned on vanilla beans, almonds, cacao, and pecans.

Imperial Porter brewed with maple syrup and aged in bourbon barrels

"Summoned from its rest in rum barrels after fourteen long months, this hefty stout totes tones of spice cake, Demerara Sugar, and nutty coca. Brewed in collaboration with our dear friend John Laffler of Off Color Brewing, allow this paranormal stout to warm slightly in the glass before you put your fuzzy paws on it."

"Smoothie Style Sour Ale brewed in collaboration with our friends at Wild Crumb Bakery. This thick and decadent Sour Ale base is brewed with oats, conditioned on Caramel, Cinnamon, and fruited with over 2,000lbs of Apple Puree. "

"Pastry Stout brewed in Collaboration with our dear friends at Imagine Nation over in Missoula. Affogato inspired with Toasted Hazelnut, Espresso Blend from Studio Roasters here in Bozeman and Tahitian Vanilla Bean."

"Barrel aged, vinous, slightly sour quadruppel. Aged on a 4500l Massolino Barolo red wine foeder. Barolo wine is made with the Nebbiolo grape. And the mountainous Langhe region where the Massolino winery is located, is often covered in mist, or nebbia in Italian, hence the name of the Beer "Nubbiol". Made specifically in mind for fine dining, in collaboration with The Beer Engineers."

Phi aged with Sloeberries.

"Alvinne Fellowship 2020 Ale No 6: Spontaneous Fermentation (40%) blended with mixed fermentation farmhouse sour with quince (60%). 15 month BA on Bordeaux."

"Alvinne Fellowship 2020 Ale No 5: Cuvée Elenna 10 month BA on Vermouth barrel with seabuckthorn"

"Alvinne Fellowship 2020 Ale No 4: SloePhi blended with BA Mead from De Mederie"

"Alvinne Fellowship 2020 Ale No 3: Cuvée de Mortagne 12 motnth BA Pedro Ximenez Sherry with Dried Dates"

"Alvinne Fellowship 2020 Ale No 2: Dark Quadruppel Cuvée de Mortagne Sauternes BA Dryed Figleaves and Medlar"

"Alvinne Fellowship 2020 Ale No 1: Cuvée Elenna Marsala BA 100% Schaarbeekse Krieken"

"Kumquat Imperial Sour. Co-fermented by our house yeast, lactobacillus and lager yeast. Thanks to the enzymes we added, this beer ended up very dry despite its high alcohol content. We then let it finish its fermentation on seasonal kumquats and a light dry hopping."

"Oud Bruin Vineyard is created by adding fresh grapes to beer that has already aged on oak barrels for at least one year. Subtle fruit and delicat sour, vineous and port- like taste"

"Neo West Coast IPA" brewed with Pils, Vienna and hopped with Idaho7, Simcoe and Galaxy

Stronger version of Oud Bruin barrel aged on barrels from the Dolle Brouwers.

"This limited beer is the mother beer of our classic Oud Bruin. It's a single cask. Other than the classic, it isn't blended with young beer. the foederbier aged for 2 years on big 40 or 50hl barrels. Hints of red fruit, woody with a touch of curry"

"The lambic in foeder n°31 aged for four and a half years before it became this Oude Geuze. It's typified by its fine carbonation and pleasant cognac-like nose. The fluent and mellow but strong aroma with hints apricots and walnuts is supported by a clear oak character. Brewed on 30 November 2015, bottlerd on 14 May 2020."

"The Framboise Boon is a spontaneous fermentation beer with young Lambic from Lembeek, matured in oak barrels, with ripe raspberries and a small amount of cherries. The delicate taste of Lambic, combined with the velvety taste of raspberry make Framboise Boon a very pleasant aperitif-rosé beer. The brewery guarantees quality by the use of 300g of raspberry per liter of beer."

DDH Sabro Lime Wit. "Three Sins is our collab with our Brittish friends Northern Monk. Three heretic changes to the traditional with with big loads of hops, a funky yeast - crackling limes! Loveley, Innit?"

"Hazy 0.3% IPA w lime and dry hopped with Amarillo, Citra, Eukanot - Simoce." Brewed at de Proef.

"It was about time we brewed another big IPA - it's explosive! BLITZ FIX is a hazy Triple IPA, velvety - lush!
A ripe tropical fruit salad kicks in as soon as you open it: tangerine, mango, papaya, peach - pineapple notes are all present from the dry-hop with 5 powerful aromatic hop varieties! The beer is both dry - sticky, but watch out... it's 9.9%!"

Please only purchase this if you've bought a Cantillon Spring/Printemps Pack on the 2nd April 2021, asked us to "proxy" via email (by sending us your order confirmation and ID) and we've confrimed pickup has been done. If you have not yet recieved an email from us confirming pickup has been done, please hold on buying this until we've confirmed all is ok and we have your beers in our warehouse. Purchasing this won't get you this pack if it has not been purchased from the Cantillon online sale, it's just a packaging and pickup fee.

"R2 - Rare Dos that has been aged in Maker’s Mark barrels for at least 2 years. With Maker’s Mark being a wheated bourbon, it was an ideal barrel for extended aging. No adjunctions, just all barrel all day."

Rare Dos aged in whiskey barrels for over one year.

Barrel-Aged Imperial Stout with hazelnuts and cocoa nibs from Pinellas Chocolate.

This beer was aged in Bourbon barrels for 22 months and is loaded with nibs, cinnamon, coconut, and vanilla beans.

Imperial Pastry Stout brewed with chocolate, vanilla and tonka.

TIPA. "Ain't Nothing but a hop thang"

"A breeze of hoppiness in your glass!"

IPA w Lactose and Papaya.

Pastry sour brewed with cherries and Vanilla.

"Peated imperial stout aged on Laphroaig barrels."