Imperial Pastry Stout

"In our new WRCLW beer, we decided to recreate the taste and smell of a breakfast classic with a French origin, namely French Toast! To achieve this effect, we enriched the extractive and strong base of Imperial Stout with lactose, maple syrup, cinnamon and vanilla, which emphasized the character of the pastry. Finally, we saturated it with nitrogen to enhance the dessert feeling and top the beer with a fine bubble foam. So it will be thick, creamy and outstandingly dessert."

"Pastry Stout brewed in Collaboration with our dear friends at Imagine Nation over in Missoula. Affogato inspired with Toasted Hazelnut, Espresso Blend from Studio Roasters here in Bozeman and Tahitian Vanilla Bean."

Toasted Marshmallow Coconut Stout

"We are proudly introducing our next collab with one of a kind polish brewery Funky Fluid! To the extractive, Imperial Stout base we added extremely aromatic caramelized almonds, cocoa nibs, and infused it with the nitrogen to obtained the smooth - velvety texture!"

"Brewed with cocoa nibs, vanilla - almonds for decadent, chocolatey flavor blended with a soft - fluffy vanilla sweetness - complimented by a subtle nuttiness from the almonds. A flavorful treat that will have you closing your eyes and picturing yourself floating lightly on smooth, chocolatey stout waves."

Imperial Stout brewed with lactose and bananas.

"Then you Roast the Mallow is an imperial stout brewed with graham crackers in the mash and lactose, brown sugar and marshmallow fluff in the kettle and boiled for multiple hours. Post fermentation we steeped the finished beer on graham crackers, marshmallow and cocoa nibs which lend to the overall sweetness, but impart flavors of baker's chocolate and roasted liquid marshmallow. Drinking this beer reminds us of backyard baseball games, summertime pool visits, and Benny the Jet Rodriguez. "

"A rich, sweet and decadent Imperial Stout inspired in one of the classic southern desserts. Brewed with milk sugar, cocoa nibs, pecan nuts and tonka beans"

Imperial Pastry Stout with chocolate and coconut

"An intense, strong and very dessert Stout with a lot of sweetness and the aroma of wholemeal cookies and brownie. Dark and very creamy. In short: it will be thick, sweet and expressive!"

Barrel Aged golden Pastry Stout with Vanilla, Coffee, Tonka, Liquorice and Chocolate.

Golden Pastry Stout with Vanilla, Coffee, Tonka, Liquorice and Chocolate. BB is July 2022

"Bourbon barrel-aged chocolate hazelnut imperial stout 13.0%. The rich flavour of hazelnuts floods your palate first. After that a tsunami of sweetness coats your entire mouth and leaves your toes curling with pleasure. Finally, a gentle wave of chocolate washes over your tastebuds, and warming notes of bourbon from 13 months of barrel aging leave a last lingering touch."

"Delicious, dessert Stout with a seductive aroma of churro cookies and sponge cake. Dense, strong with a solid malt foundation. With clear notes of chocolate, toffee and nuts. Smooth and balanced to the finish"

Pastry stout with milk chocolate and white chocolate.

"Contains alot of peanuts!! shake gently to give it a stir, before pouring hard! “No, this beer isn’t ‘flat’ – it has been nitrogenated. We would highly recommend serving this cake, umm, CAN after a big dinner as dessert. Crack it open to the nice nitro hiss, quickly pour it down in a tall tumblr glass and just enjoy the nice cascade. If your friends aren’t mesmerized by the cascade yet, let them have a smell of the glass and they will soon realize that this beer is just stuffed with real peanuts!! The smell should really be enough to win the great Norwegian bake off. Great chocolate, coffee, and peanut aroma. Most importantly, the taste? Expect something between a salted peanut fudge cake and peanut mocha coffee!"

"We used a new technology at the Browar Stu Mostów, which involves preparing the mash in two stages. First, we made a brew from which we obtained a fairly thick wort. Then we poured another batch of malt into the resulting wort, which resulted in a very high concentration of both sugars and flavor in the resulting wort. This is definitely a more difficult technique than the one we have used so far, but the results will surprise you! This time we limit the cooking time which affects less caramelization of the sugar and the discovery of the underlying maltiness. The sizable addition of lactose emphasizes the dessertiness of this beer, and the addition of cherries and vanilla crown the whole dessert."

"Lervig’s nitro stout is a dry Irish stout brewed with a good roasty hoppy balance. It’s use of nitrogen and the gas trapping capsule aka “widget” releases nitrogen when opening the can to create a smooth mouthfeel combined with a dry but full taste. Easy to drink yet packed full of flavor, Lervig Nitro stout will satisfy your dark urges."

"The beer was created in cooperation with 3Sons brewery. What can you expect from it? Certainly a high extract, as high as 35 Plato! But also a whole range of specialty malts: chocolate, roasted and caramel. During the brewing process we added cocoa beans and lactose to turn up the dessert flavors more. After fermentation, the beer went into Bourbon barrels for a period of 18 months! Then after lagering, we infused it with tonka beans, roasted pecans and cocoa beans."

"Indulgent dessert stout inspired by the classic German cake. Conditioned on Organic Cacao Nibs and Sweet Cherries"

Imperial Salted Caramel & Chocolate Biscuit Stout. "Rich, sweet and indulgent on a milk stout biscuit base."