"Skeleton Key is an imperial stout aged for just over a year in rum barrels, with a mix of cinnamon, ginger, nutmeg, anise, cardamom, allspice, and vanilla. The resulting beer is an intense showcase of dark chocolate, caramelized malts, spirit barrel, and lively spices."

"In the new variant of our series of dessert Imperial Stouts, we drew inspiration from Polish classic - here is a liquid mazurek, a beer infused with cocoa beans, raisins, orange peel, almonds and brown sugar." BBD is March 2026

"Easy drinking, English- style double stout. we brew this recipe once a year with only Maris Otter and dark malts. Inspired by an old recipe from London. We suggest to drink in a pint "

"Here’s the latest in our dessert stout series! We’ve taken a rich, creamy base and amped it up with intensely chocolatey and fruity Guatemala Huehuetenango coffee roasted by HAYB, plus vanilla beans straight from Papua New Guinea."

"Double mash Imperial Stout brewed with maple syrup. Aged for 15 months in Bourbon barrels with vanilla sticks and infused coffee, then conditioned with Madagascar vanilla beans and barrel aged coffee."

Heaven Hill barrel aged Imperial Stout with blueberries and organic maple syrup

"The same base recipe as Bourbon County Stout Original, but this beer is aged in 12 year old “Elijah Craig Barrel Proof” bourbon barrels. The bourbon from those barrels was awarded 2017 “Whisky of the Year” by Whisky Advocate, the top honor in the world of international whisky. Reserve is intended to showcase the nuances of a premium single source and highly sought after bourbon."

"A fresh take on our dessert stout series! This time, we’re serving up a beer-inspired version of coconut brownie, packed with hand-toasted coconut flakes and cacao nibs roasted by Beskid Chocolate."

"First aged in freshly emptied bourbon barrels, this stout draws inspiration from the underlying decadence of chocolate, caramel, and roasted nuts found in Original. Layered with a blend of cocoa nibs, hazelnuts, almonds, cashews, and dates, this full-bodied stout showcases the classic flavors of a chocolate praline while embracing the subtle nuances imparted by the bourbon barrel."

"The same base recipe as Bourbon County Stout Original, but this beer is aged in 12 year old “Elijah Craig Barrel Proof” bourbon barrels. The bourbon from those barrels was awarded 2017 “Whisky of the Year” by Whisky Advocate, the top honor in the world of international whisky. Reserve is intended to showcase the nuances of a premium single source and highly sought after bourbon."

"Made with Intelligentsia Burundi Turihamwe Coffee Beans."

"Vulture is a striking Black Barrel Series imperial stout, crafted from a blend of barrels of different ages. The components have been aged in bourbon and brandy barrels for 18 months before being blended. Thanks to careful blending and extended aging, Vulture sinks its talons into the flesh around the bones, stripping away the most ruthless parts."

"There is nothing quite like the comforting aroma that fills the home when baking with family. Inspired by late nights in the kitchen with Mom. Goose Island employee Paul Spiller sought to capture that sweet moment in this year’s newest member of the Bourbon County Brand Stout family. 2024 Bourbon County Brand Macaroon Stout is an imperial stout aged for a full year in bourbon barrels before adding rich cocoa nibs, sweet candied ginger and toasted coconut. This decadent stout is an homage to the flavors of homemade coconut macaroons with a twist of nostalgia."

"Bourbon County Special #4 Stout is an oatmeal stout variant of our original Bourbon County Stout recipe, also aged in bourbon barrels, that uses crystal oats to add a nutty character and a smooth mouthfeel. After barrel aging, we added Intelligentsia Coffee, both their cold coffee and single origin coffee beans from Ethiopia, called “Metad Buku,” to bring out a pleasant fruity coffee character. Lastly bourbon barrel-aged maple syrup from Bissell Maple Farm in Ohio is added which provides complexity to the nutty oats and coffee to round out the flavors, ultimately reminiscent of your breakfast ‘special’ at the local diner."

"This time in our dessert stout series, Royal Cookie takes you on a trip to Italy, to the classic flavor of Italian gelato - gianduia! We added loads of hazelnuts and cocoa nibs. Buon appetito!"

"A new release in our dessert stout series! This time we went big on hand-toasted coconut flakes and powdered, defatted peanut butter. Yum!"

"We’ve teamed up with Beskid Chocolate, our cacao bean supplier. Together we brewed a TURBO chocolate Imperial Stout infused with three different cacao beans: Dominican Hispaniola (red fruit, nuts), Indonesian Sumba Gaura (tropical fruit), and Honduran beans (chocolate, dried fruit). A true chocolate bomb!"