"This stout is more than an imperial stout. It is a jet black imperial coffee stout. Strong not only in alcohol, but also in taste and body due to the addition of coffee beans. Together with our Dutch friends from Rock City we created yet another amazing stout. Rock City is know as a brewery with stubborn an crafty brewers which you can easily taste in this beer. It’s strong, its rich and its powerful."

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

Export Porter (Imperial Stout) aged in Cognac barrels.

"This stout has been in barrels for a total of 27 months. An Imperial Rye stout aged in barrels not once but twice. First, the beer spent 14 months in Laphroaig barrels. George Dickel barrels then spent 13 months giving it a very special soft character."

Imperial Stout aged for 26 months in Cognac barrels.

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

Imperial Stout aged in Buffalo Trace Bourbon barrels.

Imperial Stout brewed with chocolate & caramel.

Chocolate imperial stout aged in Grape Brandy barrels

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

Pack with a limited edition glass of Caramel Fudge Stout and 5 versions of Caramel Fudge Stout: regular, grape brandy BA, Almonds, Stroopwafel and Cognac BA

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

Imperial Pastry Stout with chocolate and coconut

"Black and sticky to the bone!"

Freeze-Distilled Impetial Stout

Imperial Red Stout

Imperial Pastry Stout

Imperial Pastry Stout with chocolate and cherries

"This one is really a special one, it's a pastry stout brewed with UBE jam. UBE is a sweet potato from Philippines that gives the beer a lovely purple colour. Beside's the UBE we used coconut, vanilla."

Imperial Stout insfused with Saint Brandarius Whisky.

"Lorsque notre ami Tom de la brasserie irlandaise Land & Labour nous a contacté pour brasser une bière ensemble, nous avons sauté sur l'occasion pour brasser un Irish stout, style que nous affectionons beaucoup mais pour lequel nous manquions de connaissances. Ceallach rend hommage à ce style rendu mondialement connu par la célèbre Guinness. Légère en alcool, d'une pintabilité extrême et dotée d'un corps malté et chocolaté, nous ne pouvions rêver mieux pour ce premier brassin. Elle a déjà conquis le cœur de toute l'équipe."

Bourbon BA Imperial Stout.

Bourbon BA Imperial Stout.

"The Black Block has been aging for the past 24 months in Palo Cortado casks, and the result is AMAZING"

"The Black Block has been aging for the past 24 months in Pedro Ximenes casks, and the result is AMAZING. We are not the only ones saying this, it just won a silver medal in @elcampeonatodecervezas!"

"A very special variation of our Soyouz base beer, cold-infused with some fresh Ecuador cacao roasted Frederick Blondeel and Ecuador whole coffee beans from Café Delahaut. Of note, we collected the cacao and coffee beans directly from their production site and infused them within 24h after the roasting process, in order to perfectly preserve their delicate aroma.
The blend creates a beautiful bouquet of chocolate, coffee, nuts, praliné and red fruits. As always, the Soyouz base beer has a marked bitterness that creates some balance and reminds the bitterness of coffee and cocoa. Open between 10-12°C and allow to open and warm up throughout the tasting."

Imperial Stout brewed with Chipotle

Coffee session stout with lactose and stroopwafels

Russian Imperial Stout

"Classic Aupa Tovarisch aged in Ardbeg's Kindalton single malt whisky barrels"

Classic Aupa Tovarisch aged for 24 months in Armagnac barrels

RIS aged in Oloroso wine barrels

Russian Imperial Stout aged fir 14 months in Porto Barrels.