"Imperial Stout conditioned on Mountains of Cocoa Husks and coffee. Indulgence in a can."

"The Beef Juice series is back! Beef Juice Volume: 3. Beef Juice series is all about what Bulgarian oak can impart into a beer. Aged for 25 Months this oatmeal imperial stout is dominated by tons of bold chocolate, burnt sugar, maple syrup flavours also accompanied with a long marzipan oak finish. Big Bodied and beefy this beer will keep you honest. This beer like all our beers is vegan. Only 600 Bottles and a handful of kegs were made of this beer. Best enjoyed 10-14C."

"‘Bulwark’ is a 12.7% imperial porter aged for over two years in Cognac and Bulgarian oak barrels. The Blend was:
-70% Cognac barrel aged beer
-30% Bulgarian oak barrel aged beer
Encased in the glass the cognac barrels shines with burnt toffee, dark fruits, dried apricots, vanilla, milk chocolate and plenty of nuttiness. With the Bulgarian oak providing the bolder and deeper chocolate and Vanilla flavours."

"Pastry Imperial Porter, conditioned on Peanut flower and cinnamon."

"A Collab with our mates from Burgas, Metalhead Brewing, this pastry imperial stout is conditioned on Pistachio with a pinch of vanilla.
Serious Vibes of Pistachio cream can be tasted."

"TWe’ve had our fair share of stout brainwaves over the past few years, but when we sat down to plan for March, one idea rose above the rest: a creamy pint inspired by everyone’s favourite Irish liqueur. Using all natural ingredients, we’ve captured that signature blend of smooth whiskey warmth, caramel sweetness, and dark, chocolatey malts. Brewed on a foundation of premium Irish malts, it finishes with a rich, roasty complexity. This is ‘the black stuff’ taken to a whole new, velvety level."

"This March we dove into our recipe notebooks looking for ideas to inspire the ultimate session-able stout recipe. Here is Ostara Stout our take on the concept of 'Dublin Stout'. Brewed to be complex but quaffable. We took some of our imperial stout tricks and adapted them to a lower ABV base recipe. The result has layered malts with some lovely soft chocolate notes finished with a nice hop zing to help clean the palate. Sláinte."

"This Imperial Stout was barrel aged for 50 months in Marsanne and Paien white Wine barrels from Madeleine and Denis Mercier, local winery from our home city Sierre, canton du Valais, Switzerland."

"To celebrate five years of Rackhouse, we revisited the idea behind 3 Bean and pushed it deeper with more complexity. Five builds on that familiar foundation of cacao, tonka, and vanilla, with coffee and carob added to mark the occasion. Extended time in oak brings everything together. Layers of dark chocolate, espresso, and subtle spice are rounded by barrel character. It’s big, decadent, and made to be savoured."

"A true expression of an Off The Rack Imperial Stout from Rackhouse, this beer has layers of complexity that were crafted in the blending process, picking the best of the best barrels for this limited release. Expect notes of rich chocolate, light roasted coffee, and vanilla, with a heavenly American whiskey finish."

Imperial stout w/ cocoa nibs from Uganda and hazelnuts

"Imperial pastry stout with date puree and tigernuts brewed in collab with our dear French friends from Ktulu beers."

"Fellowship 2025 Ale No 2

This ale is a bold and noble blend: 50% Cuvee de Mortagne Forte, 30% Cuvee de Mortagne, and 20% Cuvee de Mortagne Ijsbok White Port BA, aged upon a Ginja barrel, yielding a deep and layered brew of 16% alc. — rich, powerful, and forged in patience."

"Fellowship 2025 Ale No 3

Long did this brew rest in silent oak, where the memory of spirits lingers. One part is Cuvée de Mortagne, slumbering for four long years in a Buffalo Trace bourbon barrel. The other comes from mead of De Mederie, itself aged in a Heaven Hill bourbon cask, bearing the ancient sweetness of honey and the warmth of distant fire. Beer and mead were joined as companions on the same path, their strengths mingling as though sworn into fellowship."

"Fellowship 2025 Ale No 5

This brew was shaped into a rare union of strength and elegance: a Cuvee de Mortagne Forte, aged for one year on a Sherry Cream cask, where sweetness and warmth intertwine into a regal elixir of 17%."

"Here’s the scoop...our ice cream inspired sours are back again in a series of single, double, triple AND quadruple scoops…
Some things are mint to be. Our first ever stout in the series leans into the rich, dessert-like decadence, layering cool, refreshing mint over a base that’s been pushed to the limit with a long boil for deep, sticky, intensely bold flavours."

"Back once again (and free of 2024’s legal troubles), our chocolate caterpillar cake imperial stout has been battered and triple deep fried specially for our 8th birthday.
Expect layers of rich decadence from chocolate malt, drenched in cholaca and cocoa powder. Sweet, intense, and unapologetically excessive, it begs the question: is anything safe from Scottish chippies… or breweries?"

Imperial (Ethiopian) coffee stout.

"Strong Imperial Stout with Vanilla specially made for Billie's Craft Beer fest 2025 "

"K is for Kees, from Middelburg, Netherlands. With their kaleidoscopic knowledge of beer, and a knack for stouts, this Chocolate Hazelnut Caramel Fudge Stout is a kingsized knockout. It's kooky, it's krazy, and it's all killer no filler!"

Dark Quadrupel. 80 EBC; 27 IBU

Collab. Klere Boght. Bourbon Barrel Aged Imperial Stout with Hazelnuts.

" Bourbon Barrel Aged Imperial Stout with Vanilla."

"Cream stout with caramel and chocolate."