Aged in a Palo Cortado barrel for 1 year.

Imperial Stout Aged for 14 months in a PX barrel.

"Black Barleywine: blend between a 2 year old Whisky Barrel Aged Barleywine and a freshly brewed thick-n-oily imperial stout"

"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"

Mixture of 50% Maître Quad (De Meester) & 50% Land van Mortagne (Alvinne). Based on an idea by Bart Vanpoucke. Calvados BA.

Mixture of 50% Maître Quad (De Meester) & 50% Land van Mortagne (Alvinne). Based on an idea by Bart Vanpoucke. Filliers Genever BA.

Mixture of 50% Maître Quad (De Meester) & 50% Land van Mortagne (Alvinne). Based on an idea by Bart Vanpoucke. Rum BA.

Mixture of 50% Maître Quad (De Meester) & 50% Land van Mortagne (Alvinne). Based on an idea by Bart Vanpoucke. Filliers Genever BA.

"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 Caramel Imp. Stout - aangename bitterheid van chocolade nibs, karamel en zachte zoete afdronk"

"A dense, rich and luxurious stout brimming with hand-roasted cacao nibs and harmonised with Cypress wood spirals. Ageing in Bourbon barrels adds delicious vanilla, whiskey and toasted oak character."

"X Anniversary 4/10 Imperial Baltic Porter - fourth in a series of anniversary beers brewed in collaboration with friends from Hidden Springs. This is a mutual collaboration – a similar base beer was brewed, then supplemented in the final stages to recreate popular desserts from each region. In Wroclaw (PL), Guava Pastelitos, a very popular snack in Tampa (FL, USA), was replicated. Meanwhile, Hidden Springs tackled plum-streusel yeast cake, a classic dessert in Poland. Traditional long aging, preceded by extended fermentation, ensures this beer spends over two months in the tank. Dark notes are present but do not dominate as they might in an Imperial Stout. The selected ingredients offer a light sweetness and a distinctly tropical character. All of this is complemented by dessert-like aroma."

Porter inspired by the Porter from Anchor Brewing using the "steam beer" method.

"A Nitro fun-size version of a Vault City classic, packed to the brim with all the chocolatey, caramel goodness of the original but now with a slightly more sessionable ABV and a smooth, creamy nitro twist. Chocolate malt, vanilla and caramelised brown sugar meld with mountains of cacao nibs, paying homage to the mighty m*rs bar."

"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."

"Baklava inspired strong ale with walnuts, almonds, honey and vanilla. Aged for 16 months in a single barrel."

American strong ale aged in Weller Bourbon barrels w.marshmallows and coffee

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

Imperial stout w/ fresh toasted hazelnuts and cocoa nibs

"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

Fellowship 2024 Ale No 2. "In the twilight halls beneath the Mountain, a rare elixir was wrought. A blend, forged not in haste but with the patience of ages. From the deep vaults of time comes Souterain, aged three full years in barrels of ancient Madeira- rich with the memory of distant coasts and sunlit groves. And beside it, a noble companion: Cuvée Theo, tempered for twenty months in vessels that once held the fire-hearted spirit of Aquavit. Now, the two are joined - a union of earth and spice, of depth and brightness. This is no common ale, but a draught for those who seek legend in their cup."

Fellowship 2024 Ale No 6. There lies, tucked in the heart of the Shire, a place where tales grow tall and mugs are never empty - The Green Dragon Inn. It is a name spoken with warmth, laughter, and the clink of well-worn tankards. Born of mixed fermentation and aged with the patience of old innkeepers, Phi was laid to rest in barrels of Wild Turkey Bourbon and Tawny Port, where time wove its magic. The sourness sings like a fiddler at dusk, lively and bright, while the barrel's kiss adds depth, warmth, and echoes of distant lands. Thus, the beer took on a name worthy of song: The Green Dragon Inn - a drink to rouse the heart, loosen the tongue, and remind all who sip it of home, hearth, and the road that ever goes on."

Fellowship 2024 Ale No 3. "In the cellars where silence reigns and the stone walls remember songs long forgotten, a noble brew was laid to rest. Theo, as it was once called, found slumber in a barrel of Margaux red wine-oak steeped in the blood of vineyards from lands far beyond the sea. For two years it dreamt beneath the earth, drawing wisdom from the wood, strength from the wine, and spirit from the stillness. When it awoke, it was no longer Theo. It had become Theodén - a kingly name, bold and grave, bearing the weight of time and the richness of its lineage. A beer for those who would drink with honor, and remember."

Fellowship 2024 Ale No 4. "Far across the sundering seas, in the West beyond the reach of mortal sails, lies Tol Eressëa - the Lonely Isle, shrouded in song and mist. It is from this legend that a brew takes its name. For three long years, it slumbered in barrels that once cradled the deep, fortified wines of Madeira - an island whispered of in old tongues, distant yet resonant with warmth and wonder. The wood, kissed by salt and sun, gave freely of its memory. Thus was born Tol Eressëa, a beer touched by the echo of elven shores - gentle, deep, and radiant with the light of the West. Not merely a drink, but a remembrance of things unseen and far away."

Black Albert aged on Four Roses Bourbon barrels.

Dark Quadrupel. 80 EBC; 27 IBU