"Chaï Latte Imperial Stout
with loads of Lactose and Chaï spices "

"The +10 years of friendship in between Menno & Aran is worth a collab. They both love barrels so we have decided to blend 2 different beers from 2 different barrels to create this unique and exceptional beer. Expect a lot of Character from >Bourbon and wine barrels.The beer that the devil himslef would drink."

"Dream Heavy is a powerful quadruple beer with an alcohol content of 8%, full of spicy depth and warm malt notes. Dark, robust, and complex—a beer to enjoy at leisure. Its robust body and rich flavors make this a true classic for lovers of heavier beers."

"Together with Tuletorn, a new brewery from Estonia, we brewed a Baltic Chocolate Marble Cake Pasty Porter. The rich chocolate influences and sweet pastry notes blend seamlessly with the strength of a Baltic Porter. A collaboration in which knowledge and creativity come together in a layered and full-bodied beer."

"To celebrate Billie's Craft Beer Fest 2025 we've decided to go for a very special one. Part of an heavy imperial stout, another part of a peated Scotch ale. Blended and aged in Mezcal barrels for 6 months."

"Two days of long brews, taking a 10h boil each day, and finish with 5hl of precious licorous wine. That's Resilience!"

Imperial Porter with Vanilla matured in Bourbon barrels/Wine with Brett

Imperial Porter aged in Foeders

Bouorbon BA Imperial Black IPA

"New brewers reserve blend and first for the season!

Introducing 'Copperhead' a 15% whisky barrel aged strong ale.
It is a blended barley wine and Imperial stout, which was aged for just under 2 years in whisky barrels. The result is a decadent, complex beer incorporating all the benefits from whisky, oak and a imperial stout/ Barleywine blend .

Please store at cellar temps."

"‘Väga Suur’ is a Barley Wine boiled for 12 hours and brewed with 100% English maris otter malt and then aged in Grape Rakia (Muscat), Brandy and virgin Bulgarian oak barrels for 6 months in collaboration with Põhjala Pruulikoda.
This big bodied barley wine is bursting with tons of dark dried fruits, honey, burnt sugar, stewed apples, figs and then finished with a big sticky caramel, toffee/molasses and vanilla oak finish.
Boozy and complex this beer is excellent to enjoy during those cold evenings.
Best enjoyed 14-18C.
Cheers!"

"Aged 30 months in Old Forester barrels with molassas."

"This year’s edition is a bold blend of stout batches aged up to 36 months in maple syrup and bourbon barrels. Creamy and richly spiced, it carries a smooth bourbon warmth, while vanilla, cinnamon, and nutmeg add the perfect festive touch. A decadent holiday treat, perfect for cozy nights by the fire, enjoyed on its own or paired with Christmas cookies.."

"A liquid treat for those who never skip dessert. Sweet Tooth swirls creamy coconut and soft vanilla into a thick, silky stout that’s all about indulgence. Sweet dreams are made of this."

"A liquid treat for those who never skip dessert. Sweet Tooth swirls creamy coconut and soft vanilla into a thick, silky stout that’s all about indulgence. Sweet dreams are made of this."

"Made with Intelligentsia Burundi Turihamwe Coffee Beans."

Pack containing 4 bottles of Cuvée Delphine: 1x Vintage 2012, 1 x Vintage 2013 & 2 Vintage 2023

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

"Our Vinterbloss Rauchbier is a smokey ode to the darker days of the year. A Rauchbier’s not a Rauchbier without beechwood smoked malts from Bavaria and we’ve blended these with some darker malts for an extra roasted bitterness and added Diamant and Tettnanger hops from Germany for a little herbal complexity to round it all off. It’s a smokey winter delight, a vinterbloss if you will."

"With the cooler weather, it was time to brew a new porter. A 5.6% smoked brown porter with two different smoked shiso infusions. Once in the whirlpool and once during lagering. Autumn in a glass. A beer like a blanket of chocolate and hazelnuts!"

"When the world-class Estonian brewery Põhjala asked us to brew a Belgo-Baltic Porter together, we were naturally very enthusiastic. Since they visited us during a week of hop harvesting, we immediately decided to make it a fresh hop beer with freshly harvested East Kent Golding."

"Our (so far) most exclusive collab. A blend of an Imperial Stout from Moksa Brewing (40 Plato, aged 24 months in Weller bourbon barrels) and ours (36 Plato, aged 42 months in a Woodford Double Oaked barrels), infused with whole vanilla beans."

"Beneath the ruins of Tristram, darkness rises. You follow the scent of roasted malts and citrus smoke, the whisper of Motueka, Citra, and Centennial. Each sip opens another portal. The light fades. The pint endures."

"This Imperial Peated Stout matured for 12 months in Islay whisky casks, developing deep, smoky and rounded flavours. Together with Emperor's Brewery, the experts in dark beer styles, we have once again created a powerful and complex stout that perfectly combines tradition, craftsmanship and intensity. "

"Goodness, what a thick and full-bodied beer this is! From the first sip, an explosion of liquorice, and honey comes to the fore, interwoven with a subtle spicy and peppery character that immediately warms you up — perfect for winter. The beer is distinctly sweet, with layers of caramel, mocha and a soft touch of chocolate, making it wonderfully round and almost candy-like. Amidst all that rich sweetness, a fresh citrus accent emerges, while notes of dried red fruit provide depth and balance. The mouthfeel is soft but powerful, with a slightly spicy edge that allows the alcohol to speak warmly. The long finish starts sweet, then shifts to a dry aftertaste, ultimately leaving a deliciously spicy trail. A tasty, delicious and distinctly characterful beer that lingers — a liquid sweet with a kick."

"The first sip is soft and inviting: a dark whisper of liquorice that slowly opens up on the tongue. A warm peppery touch follows, like a light touch that lingers just a little longer than expected. The caramel melts smoothly through it, round and syrupy, as if the beer gently envelops you. The sweet echo of sweets, dried red fruit and a hint of citrus moves playfully through the aroma, warm and slightly tingling. Meanwhile, chocolate and mocha provide that deep, velvety layer that gives the whole an almost enveloping character. It feels compact and full — a beer that doesn't rush, but slowly draws closer. The alcohol-warming glow builds like a calm, sensual heat rising from the chest. Spicy and piquant notes follow, subtle but present, as if the beer knows exactly when to challenge and when to soften. The finish is long and smooth: sweet at first, then elegantly drier, a flavour that lingers like a lingering touch."

"Gingerbread Man is a full-bodied stout of 12%, brewed with our German friends from Fuerst Wiacek. Its rich and warming notes of spicy gingerbread, sweet vanilla and almond from the tonka bean are topped off with a deep malty base reminiscent of dark chocolate and caramel. A dessert beer with a spicy, wintery twist."

"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."

Baltic Porter

"This beer is a blend of several barley wine and imperial stouts, barrel aged for at least 48 months. After blending, we did add 120g of coconut and 5g of caramel per liter. Bottled in January 2026."

Black Albert & Marius aged for 6 years in Bourbon & Speyside Whisky

Black Albert & Marius, Islay peated whisky barrel aged for five years

Black Albert & Marius, Bourbon whisky vanilla barrel aged for 5 years

Black Albert & Marius, Bourbon whisky maple barrel aged for 5 Years

Dark Quadrupel. 80 EBC; 27 IBU

"Last year, we collaborated with Daorovida from Brazil on not one, but two projects! The second one was left to mature in barrels for a year. It became an exuberant 13% Double Stout with smoked peppers from the Amazon rainforest and copious amounts of maple syrup. This beer was aged in Cognac barrels and is stronger in pepper but milder in maple syrup than her softer sister aged in Maple Syrup barrels."