"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."

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

"The last station has arrived for the Pastry Train, and we are closing it in style. The Canelé is a culinary specialty from the Bordeaux region. The pastry is mainly characterized by the use of rum and vanilla, which gives it its beautiful full sweet taste. Will you ride with us to the last stop? “Bon appetit”"

"The heart of the Caribbean Chocolate Cake series. Our favourite stout, originally brewed in collaboration with Cigar City Brewing, showcases hand-roasted cacao nibs harmonised by Cypress wood spirals." BBD 09/10/25

"A Caribbean Chocolate Cake special inspired by rich, decadent tiramasu. Picture biscuits doused in espresso and orange liqueur, cream and marscapone whipped with melted chocolate, topped by a generous dusting of cocoa powder." 28/10/25

"Rocky Road is the influence for this fun and flavourful Caribbean Chocolate Cake. It's dense and fudgy, with sprinklings of marshmallows, honeycomb and biscuits. Made with the help of our special guests, Vault City." BBD is 28/10/25

"A very special festive surprise from the Siren brew team, Death By CCC is getting the Christmas cake treatment! We've spun the decadent base beer with orange zest, tonka bean, almond extract and a blend of warming spices. Strictly limited edition." BBD us 08/11/25

"Death By C.C.C is the epitome of the Caribbean Chocolate Cake series. The 2024 edition is the richest, thickest, most indulgent so far, with aromatic Amburana wood and silky vanilla."

Aged in a Palo Cortado barrel for 1 year.

Imperial Stout Aged for 14 months in a PX barrel.

"This barrel-aged imperial stout is in honour of the night two of our standout dark beers first met. After 13 months maturing in Port Wine barrels, Original Sin and Konrad's stout were united to create a symphony of dark chocolate, velvety cacao, ripe cherries, and whispers of oak, all wrapped in a beautifully smooth body."

"Belgian Royal Stout" Vintage 2023

"A 24-month barrel-aged version of the beer we brewed with Nerdbrewing for our 4th anniversary, aged in a Woodford Double Oaked bourbon barrel. Imperial Stout infused with cocoa beans, marshmallows, graham crackers, and vanilla."

"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 "

Cinnamon Stout

"After the success of a few years ago, it's back, and this time even fuller in flavor. The PinkaKees XL, a beautiful dark beer full of peanuts, chocolate and super creamy, just how we love it, because who didn't grow up with peanut butter."

Double Chocolate Imperial Stout

"An Imperial Stout aged for 24 months in a bourbon barrel, infused with hand-toasted coconut and vanilla beans."

"A unique blend of three beers aged for over 24 months in bourbon barrels - our imperial stout and barley wine, plus an imperial stout from Norway’s Lervig Rackhouse. We infused it with cocoa nibs, cashews, and vanilla beans for an extra rich and decadent touch!"

"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."

"Coffee and Dulce de Leche. Aged in Canadian Whisky barrels from Bearface Distillery. Brewed and cared for at Bere a la Cluj."

"6th anniversary Sazerac Rye BA imperial stout - 12 months. Brewed and cared for at Bere a la Cluj."

"Imperial Stout with Caramel, Vanilla and Chocolate"

"In December 2017, we brewed a collab with Spanish brewery La Pirata. This turned out to be a brilliant thick stout. When we asked our fans what beer we should release again for our 10th anniversary, the Hundred was mentioned very often. Fun detail, the origin of the name of this beer. When we sat down with La Pirata to come up with a name, this happened to be the 100th brew of 2017. Sometimes it can be that simple. This thick full-bodied stout is brewed with lots of dark malts, oats and muscovado sugar. At 12% alcohol, this is a real beer to enjoy quietly. This beer has dark notes of coffee, licorice, molasses and caramel on the palate and a lovely creamy finish. A worthy beer to celebrate our 10th anniversary with."

Aged for 18 months in bourbon barrels, this rich Imperial Stout is infused with cacao nibs and vanilla beans for a deep, dessert-like complexity

"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."

"Dive headfirst into decadence with our Chocolate River Imperial Stout, the thickest, most indulgent stout we’ve ever released. Inspired by a fantasy of swirling sweetness, this imperial stout delivers waves of deep chocolate malt, velvety cocoa, and a luxurious, sticky body. No golden ticket required."

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

"This iteration of Maman is a blend of imperial stouts aged for 24-29 months in Willet Rye, Brown Foreman Rye, Wild Turkey Rye, Wild Turkey Bourbon, New Riff Rye and Heaven Hill Rye. *contains lactose"

"A small batch barrel aged stout we made with Pursuit Spirits out of Louisville Kentucky. Aged 24 months in Pursuit whiskey barrels this beer has massive aroma notes of espresso and fruity figs finishing with notes of fudge and marshmallow. We couldn't be more proud of this project with long time friends."

"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."

"Massive stout rested on guajillo, mulato & ghost peppers, cacao nibs, cinnamon, nutmeg & vanilla beans."