Easter beer made with cane sugar and Honey. Vintage 2025

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

"De Dulle Teve is brewed in the tradition of a Belgian Triple. Its high density stems from large amounts of pale malt increased with pale candi sugar in the brew kettle. Unfiltered, unpasteurized, bottle-conditioned. De Dulle Teve keeps two to three years without major changes in taste. Further maturing, up to 10 years, will cause it to darken a little and lose some of its bitterness. The bittering of about 30 IBU is due to Goldings hops in the brew kettle."

Imperial Stout wih no adjuncts. Best before is 02/2024

"Pure Stout goodness! With loads of coffee added all over the process, some lactose for silkiness and a touch of vanilla for smoothness :)"

A new recipe of Mano Negra aged for 3 months in Peated Whisky barrels from Kilchoman that previously held Oloroso

Imperial Stout insfused with Saint Brandarius Whisky.

"Dark Winter Ale, brewed for the dark months of the year. The beer contains spicy flavors and you may even notice a slightly sweet taste. We work with burnt sugar & every year we change the spice/fruit/sugar. This year we added fresh fig leaves and medlars in the boil." BBD is 11/2025

Tripel (Trio) aged for 10 months in Jamaican Appleton Estate rum barrels.

"Imperial Stout with Chocolate, Coffee and Maple. Collaboration with Pulfer."

Oerbier Special Reserva, 1 year on Amarone barrels.

"X Anniversary 4/10 Imperial Baltic Porter - fourth in a series of anniversary beers brewed in collaboration with friends from Hidden Springs. This is a mutual collaboration – a similar base beer was brewed, then supplemented in the final stages to recreate popular desserts from each region. In Wroclaw (PL), Guava Pastelitos, a very popular snack in Tampa (FL, USA), was replicated. Meanwhile, Hidden Springs tackled plum-streusel yeast cake, a classic dessert in Poland. Traditional long aging, preceded by extended fermentation, ensures this beer spends over two months in the tank. Dark notes are present but do not dominate as they might in an Imperial Stout. The selected ingredients offer a light sweetness and a distinctly tropical character. All of this is complemented by dessert-like aroma."

Imperial stout w/ fresh toasted hazelnuts and cocoa nibs

"Imperial Stout with Caramel, Vanilla and Chocolate"

Oerbier Special Reserva, 1 year on Amarone barrels.

This Imperial Coffee Porter has matured in a 20 Year old Filliers jenever barrel

This Imperial Coffee Porter has matured in a Japanese Bourbon Barrel

"Aged in 6th Street Bourbon barrels. Finished with chocolate ice cream. Contains lactose."

Due to long cellaring the label might be damaged and the cork a bit rusted. Past its BBD

"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."

Dark Quadrupel. 80 EBC; 27 IBU

"100% Maris Otter - Dry hop: Cascade (BE) Chinook (BE)"

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

"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."