"ANTWERP, what we call the capital of Flanders! Is a massive Russian Imperial Stout, made with tons of speciality malts from Mouterij Dingemans. We dry spiced this beer with fresh roasted coffeebeans from Crossroast, a small coffee roastery from Antwerp. After that we dry spiced it again with Cacaobeans, Vanillabeans and some fresh Cinnamon. The result is a very complex, roasty imperial stout with lots of tones of chocolate, coffee, toffee, caramel, vanilla and a little spicyness from the cinnamon. We rested this beer for 6 months on Brandy Vanilla barrels. Enjoy! Label by Robin Adriaenssens from Summer's End Tattoo"

"ANTWERP, what we call the capital of Flanders! Is a massive Russian Imperial Stout, made with tons of speciality malts from Mouterij Dingemans. We dry spiced this beer with fresh roasted coffeebeans from Crossroast, a small coffee roastery from Antwerp. After that we dry spiced it again with Cacaobeans, Vanillabeans and some fresh Cinnamon. The result is a very complex, roasty imperial stout with lots of tones of chocolate, coffee, toffee, caramel, vanilla and a little spicyness from the cinnamon. We rested this beer for 6 months on Buffalo Trace Bourbon barrels. Enjoy! Label by Robin Adriaenssens from Summer's End Tattoo ."

"ANTWERP, what we call the capital of Flanders! Is a massive Russian Imperial Stout, made with tons of speciality malts from Mouterij Dingemans. We dry spiced this beer with fresh roasted coffeebeans from Crossroast, a small coffee roastery from Antwerp. After that we dry spiced it again with Cacaobeans, Vanillabeans and some fresh Cinnamon. The result is a very complex, roasty imperial stout with lots of tones of chocolate, coffee, toffee, caramel, vanilla and a little spicyness from the cinnamon. We aged this beer for 24 months on Heaven Hill Bourbon barrels. Enjoy! Label by Robin Adriaenssens from Summer's End Tattoo."

"ANTWERP, what we call the capital of Flanders! Is a massive Russian Imperial Stout, made with tons of speciality malts from Mouterij Dingemans. We dry spiced this beer with fresh roasted coffeebeans from Crossroast, a small coffee roastery from Antwerp. After that we dry spiced it again with Cacaobeans, Vanillabeans and some fresh Cinnamon. The result is a very complex, roasty imperial stout with lots of tones of chocolate, coffee, toffee, caramel, vanilla and a little spicyness from the cinnamon. We rested this beer for 6 months on Jamaican Rum barrels. Enjoy! Label by Robin Adriaenssens from Summer's End Tattoo."

"ANTWERP, what we call the capital of Flanders! Is a massive Russian Imperial Stout, made with tons of speciality malts from Mouterij Dingemans. We dry spiced this beer with fresh roasted coffeebeans from Crossroast, a small coffee roastery from Antwerp. After that we dry spiced it again with Cacaobeans, Vanillabeans and some fresh Cinnamon. The result is a very complex, roasty imperial stout with lots of tones of chocolate, coffee, toffee, caramel, vanilla and a little spicyness from the cinnamon. We aged this beer for 24 months on Weller Bourbon barrels. Enjoy! Label by Robin Adriaenssens from Summer's End Tattoo."

"Barrel aged stout for 2 years on Makers Mark Bourbon, Irish Whiskey and Wild Turkey Rye barrels. Before bottling we dry spiced the beer with toasted coconut."

"Little Black Dragon, named after our black cat, which I call sometimes "kleine zwarte draak" when he does naughty things. This beer is an Imperial Mexicake stout, aged for more then 2 years on 6 barrels. One of them a Hot Sauce barrel from Texas, besides that Maple Bourbon, Irish whiskey and regular Bourbon. Just before bottling we dry spiced this beer with some vanilla, cacaobeans and chillies to give you the last kick in this bold beer. The heat is well balanced, we tried to make it drinkable for the most of you. Expect a warm feeling in your mouth and throat when you take a sip."

"Aged 15 months in Tennessee Whiskey George Dickel 14y w/ roasted cocoa"

"Double coffee stout brewed with barrel aged maple syrup. Conditioned on wood-roasted coffee beans, extra dark maple and cold brew coffee."

"A classy, luxurious imperial stout blended from some of our best bourbon barrels. Rich coffee and sweet maple notes lace the base flavours of dark chocolate, caramel and vanilla, with lasting spirit character and balancing tannins."

"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."

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

"Imperial stout aged to perfection for 9 months in a blend of Heaven Hill and Laphroaig barrels"

Imperial Stout Aged in Peated Whiskey and Bourbon Barrels.

"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."

"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 aged in Rum & Bourbon Barrels w/ Coconut and Cocoa.

"Imperial Stout w/ Greek Donuts (Loukoumades) - pecan, chocolate, cinnamon, brewed with our friends from Seven Island"

"Imperial stout w/ hazelnut and chocolate. Made in collaboration with our friends Moersleutel from Alkmaar, Holland"

Imperial stout with praline and tonka.