Dark Rye Tripel aged in Bourbon barrels for two years.

"Imperial stout with raspberry palinka-infused amburana & cherry casks. Collab with Gravity Brewing, Budapest."

BA Imperial Stout. "This imperial stout is a battlefield on your taste buds." Hints of wood, nuts, dried fruit, and toffee ricochet like bouncing cannonballs in your mouth. The fruity, slightly sweet finish warms your chest and ignites the fire of your zest for life. May this beer give you confidence and strength during your nocturnal conquests. Enjoy this small bottle with grand content!

"Dear Santa, as I have behaved(ish) this year, I would like a cranberry and chocolate Imperial Quad Stout."

Milk stout with Peruvian cacao beans & Guatemalan coffee

Imperial Red Stout

"Seaweed Imperial Stout. Collab with Malt Attacks Shop in Brussels."

"Rich, smooth and ridiculously chocolatey. Rested on Madagascan Vanilla."

"A Stout Collab made in Heaven! Kees Brewery entered into a partnership with the legendary Pühaste brewery from Tartu, Estonia. Inspired by Pühaste's Patt, which means "sin" in Estonia, we brewed a big fat stout together. At the first sip, notes of coffee and chocolate ooze, followed by a slightly spicy touch.
Ideal as a dessert, or simply to enjoy. It's just a sin not to drink this beer."

Imperial Stout brewed with Tonka, Cocoa & Vanilla beans.

"A beer homage to the classic Northern European Biscuit made by two Southern European breweries, us and our Catalan friends. This sweet and complex pastry Stout features ginger, citrus & spices."

"Freshly ground Coffee meets silky Coconut in this big sweet Pastry Stout"

"Sweet & Smooth. Dark & Complex. A 4-way collab with friends from Mexico, Canada & USA"

Double Imperial Affogato Stout ispired by the Italian classic: Espresso, Cacao & Madagascan Vanilla

Imperial Stout brewed with cacao, vanilla and orange peel.

"Rich, roasty, nutty and complex with notes of chocolate, coffee & dark fruits. Noticeable alcohol warmth with a sweet caramel finish"

"On a recent stop to sunny Spain and the home of our friends La Pirata Brewing we decided to brew up another collab. Last time we went for a lighter beer, so this time we went full out with a big, big Imperial Stout with an interesting flavour twist - carob."

"A full malt barley wine of 13% by volume, which is brewed once a year; fermented with beer and wine yeast. With L’ensemble we find the limit. Not only the boundary of the maximum possible, because 13% is extremely heavy for a full malt beer. But also the boundary between beer and wine, because to get this amount of alcohol, a part of the fermentation uses wine yeast. Brewing and fermenting this unique beer requires much time and attention. Partly because we make this beer only once a year and comes on the market when it becomes winter season. A perfect companion to the Christmas season! Deliciously warming."

Imperial Stout aged for 26 months in Cognac barrels.

Imperial Stout brewed with maple, Vanilla and lots of dark toasty malts.

"This a collab with the small Dutch brewery Bravoure. We brewed together a big and malty barley wine, loads fruit and candy flavors in the nose. And a big sweet and think mouthfeel."

Imperial Stout brewed wiith chocolate and caramel, then aged in Wild Turkey Bourbon barrels.

"To celebrate our fourth birthday we brewed and amped up version of our flagship beer! Same malt bill, same hops but more alcohol and a bigger dry hop :) cheers!"

"Wild Turkey barrels are perfect for barrel projects. This sweet barley wine is aged in Wild Turkey barrels for 18 months. The barrels give intense aromas to this beer. Expect flavours of sweet fruits, caramel, vanilla and oak. The finish is long and warm, just exactly what you need these days! "

"We aged an imperial Stout in a blend of Vino Nananja & Bourbon barrels for 11 months. The Vino Nananja gives this stout some fruitiness and citrus flavor and together with vanilla and bourbon makes this a very delicious barrel aged beer."

"Another perfectly balanced barrel project by Brouwerij Kees. Aged in Laphroaig barrels for 12 months, this black beauty will catch you by surprise."

Barley Wine aged in Bowmore barrels for 26 months.

Chocolate imperial stout aged in Grape Brandy barrels

Imperial Stout brewed wiith chocolate and caramel, then aged in Mosctel barrels.

"Project Barista combines two of our greatest passions, beer and coffee, and plays with the relationship between them. Four unique beers, four kinds of coffee used in different ways, in collaboration with four incredible independent roasters. Building on Mucha Mocha (no mean feat), this imperial stout is injected with coffee at every possible step of the process, swirling through rich, smooth cocoa."

"This collaboration with Cigar City Brewing is one of our all-time favourites. Caribbean Chocolate Cake is a dense, rich and luxurious stout brimming with hand-roasted cacao nibs selected by the esteemed Willie's Cacao, and harmonised by Cypress wood spirals. Pure canned indulgence. Now on nitro for the first time ever!" best before 03/11/2022

Beldn of 50% Maitre Quad from De Meester and 50% Land van Mortagne from Alvinne

Quad Land Van Mortagne aged on Sheey Oloroso Barrel

"The annual tradition of launching the Baltic Porter in January has been fulfilled. This year's Baltic Porter Festival will be celebrated with one of the three versions of this style performed by us. We divided the excellent base, which was aged at low temperatures for almost half a year, into three parts. We have added something special to each of them. What strongly distinguishes the Baltic porter from the imperial stout is the balance shifted towards caramel malts. A natural combination is the addition of roasted caramel (caramelized sugar) with caramel beer. Often, such compositions end up suppressing one of the ingredients, but this time we managed to find a golden balance. The sweet camel palette, both from malts and from the addition of roasted caramel, complements each other perfectly " Best before is 23/12/2023

Imperial Stout brewed with speculoos cookies and lactose aged in bourbon barrels. Best before is 01/12/2023