"A smooth, full-bodied stout fit for the season featuring chocolate malt, oats and creamy vanilla for a luscious, velvety mouthfeel. Additions of brown sugar creates delicate sweetness while subtle coffee notes meld with cosy, warming spices of cinnamon and ginger."

"One of our most popular imperial stouts is back with a Toffee-Nut twist! Our full-bodied seasonal stout showcases layers of chocolate malt and oats, smooth toffee, and creamy vanilla for a velvety mouthfeel and a rich, nutty finish."

Imperial stout aged in Bourbon whisky barrels

Imperial stout with toasted coconut and cinnamon

Imperial stout oak aged in Pedro Ximenez and plums

"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."

"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."

"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. "

"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."

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

"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."

"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 maple syrup barrels and is milder in pepper but stronger in maple syrup than her spicier sister aged in Cognac barrels."

"Cocoa & Palo Santo Stout"

"Une base de bière noire ultra riche (densité initiale de 1,160) combinée avec des ajouts qui ont fait leur preuve : fève tonka, café fraîchement torréfié en local chez Café Bun Montpellier et infusé à froid, et vanille."

"Ce second volet de notre diptyque d'Imperial Stouts célèbre la noix de coco sous toutes ses facettes, avec une double dose de copeaux frais, mais aussi toastés. S'il se déguste avec délice en solo, il a été conçu pour fusionner avec "Orchidée Noire" (double vanille), pour créer un ensemble cohérent et décadent."

"Premier volet de notre diptyque d'Imperial Stouts, voici une ode à la gourmandise. La vanille est présente en double dose et porte le profil pâtissier à son paroxysme. Dense, sombre et envoûtante, elle se suffit à elle-même mais révèle un tout autre visage lorsqu'elle est assemblée à sa consœur "Ivoire Sombre" (double coco)."

‘‘Our classic stout celebrates its 11th anniversary, a special limited edition sealed box.‘’

‘‘Our classic stout celebrates its 11th anniversary, a special limited edition sealed box.‘’

"We sent our “Ours” to hibernate for several months in bourbon barrels. Time to refine and take on beautiful vanilla and chocolate notes. Then we added cocoa beans and vanilla to lift aromatics up. A real treat!"

"Bourbon-barrel aged imperial stout with fresh orange peel added before packaging."

"Our latest imperial stout was inspired by the sweet taste of a certain chocolate caramel egg... With each sip there’s a velvety texture among layers of intense chocolate and smooth caramel. Through an extended boil we’ve dialled those Maillard reactions into overdrive, encapsulating the unique gooey goodness and caramelised sweetness in a decadent dessert stout."

"Some flavour combinations are timeless, like tangy raspberries and decadent dark chocolate. There’s an instant spark. So, we’ve paired the two with a layered malt bill of Pale and Biscuit malts, Crystal DRC and roasted Caraffa Special III, plus Chocolate Wheat & Oats, for a rich, full-bodied imperial stout you’ll fall head over heels for."

"On a rigoureusement sélectionné nos meilleures barriques d'Imperial Stout Bourbon pour les assembler dans un blend pur et dans aucun ajout. On met ainsi en avant ce qui se fait de mieux en termes d'IS BBA chez Fauve. L'élevage a duré 25 mois dans des barriques de Bourbon."

"Cette bière est l'assemblage d'un Imperial Stout élevé 30 mois dans des barriques de Whisky Français et d'un jeune Barley W. élevé 4 moi en barriques de Bourbon. Après l'assemblage, on a fait infuser de jolies gousses de vanille pour apporter de la rondeur gourmande à ce blend!"

"Cette bière est l'assemblage d'un Imperial Stout élevé 30 mois dans des barriques de Whisky Français avec un Imperial Pastry Stout plus jeune, élevé dans des barriques de Bourbon. Après l'assemblage, on a réalisé un twist gourmand et réconfortant avec un finish au Cacao et à la Fève Tonka!"

"Stout - Imperial / Double Pastry - SHAKE BEFORE POURING!!! This is the BA version of our collab with Ophiussa. Contains a shitload of pistachio ice cream, coconut cream and condensed milk."

"Stout - Imperial / Double Pastry - The first volume of our barrel aged cream stout series:
Barrel - Chattanooga Tennessee Bourbon
Adjuncts - salted caramel ice cream soft serve, coconut cream, condensed milk."

"Stout - Imperial / Double Pastry - Batch 2 in cans: Aged in a Tennessee bourbon barrel. Brewed at our facility / Batch 1 in bottles: Blend of Buffalo Trace and Barton 1792 bourbon barrel aged stout, finished with a shitload of vanilla beans and creme brulee. Brewed and cared for at Bere a la Cluj."

"Stout - Imperial / Double Pastry - Maple, chocolate, hazelnut. Batch 1: brewed at Hophead / Batch 2: brewed at our facility."

"Stout - Imperial / Double Coffee - Barrels: 1 x Laird’s Apple Brandy, 1 x Still Austin Bourbon. Adjuncts:
• Coffee - Njemu Estate Kenya beans, custom roasted by Yume for this beer • Madagascar vanilla beans • Toasted and untoasted coconut flakes. 912 bottles in existence"

"Stout - Imperial / Double - 7th anniversary blend. Barrels: 1 Kilchoman (slightly peated) 1 MGP bourbon. No adjuncts. 1006 bottles in existence."

"Stout - Imperial / Double Pastry - 7th Anniversary imperial stout. Barrels: 2 Alberta Rhum / 1 Martinique Rhum. Adjuncts: roasted Solomon Island cocoa nibs, roasted Iranian pistachios, pistachio extract. 1050 bottles in existence."

"Chocolate, cherry, coffee, tonka & hazelnut imperial stout. Built in the lineage of one of the brewer’s longest-running unofficial series, this beer traces its roots from Sing Sing Death House at Boutilliers, through Disco Demolition Derby with Low Key, and now evolves once again in partnership with Vault City. A beer that’s come a very long way."

"Triangular Swiss chocolate tiramisu imperial stout"

"Triangular Swiss chocolate tiramisu imperial stout"