Russian Imperial Stout aged fir 14 months in Porto Barrels.

Russian Imperial Stout brewed with Hondurian coffee muscovado sugar.

"Barrel Project. Barrel blend w/ Porto wine and scotch whisky barrels; and cocoa nibs From Papua New Guinea"

Imperial Stout with Cacao and infused with Porto and Bourbon oak chips

"Bourbon barrel-aged Times 8 collaboration with Stillwater Artisanal (US)
When we made the original Times 8, we thought we could kill craft with a beer that brought an over-the-top, 16% ABV imperial pasty stout together with a Willy Wonka assortment of vanilla, cocoa, maple syrup, butterscotch and coconut. But once again, we were mistaken – we forgot to age it in barrels. So to put the cherry on top of this ridiculous collab, we placed the beer in fresh bourbon barrels for a year to suck out all of the spicy, vanilla oaky notes and smooth, boozy finish. We’re sure you’re going to love this monster of a stout – just make sure you bring an insulin shot and a pint of Pilsner to wash it down. "

Imperial Stout brewed with Tonka, Cocoa & Vanilla beans.

Imperial Stout brewed with maple, Vanilla and coconuts

"According to some, humanity is born with a built-in urge to do bad things. In that spirit, we tried to do something good when we designed this beer, using a massive malt base to create depth and complexity with the right amount of roasted malt and caramel notes. Upon that base we layered more than twice the amount of cocoa nibs that we’ve ever used in a beer before, along with a healthy dose of vanilla. What came out of the tank is a full-on dark chocolate parade for the palate – combining accents of milk chocolate,
vanilla, and freshly roasted coffee with a deeply, rich cocoa coating for the entire mouth. Some say that we’re all born into sin, so we may as well taste the forbidden fruit while we’re here."

Imperial Stout brewed with maple, Vanilla and lots of dark toasty malts.

Sour Imperial Stout. Best Before shown on bottle: End 2015.

Imperial Stout with cacao, maple syrup and vanilla

"Seductive and dangerous at once, no one can deny the siren call of the tonka bean. Saturating layers of rich chocolate and 7g Roaster's Panama coffee with spicy warmth, it adds hints of caramel and nuts for an explosion of Latin American flavor. Rounded out by the tempered sweetness of lactose for a bewitchingly complex and buttery finish, this stout, like a fatal attraction, is utterly irresistible"

"A blend of Bourbon and Islay Whisky barrels (16 months) with TERRA KAHWA Ethiopian mokka and peppers."

Rum BA Imperial Stout

"In the crypt of a Kostanjevica monastery just a few kilometers from our brewery there is a thomb of the Bourbons. The last king of France found the final resting place there. The Last Bourbon is a thick imperial stout, barrel aged in 3 different bourbon barrels for one year."

"This collaboration with Cigar City Brewing is one of our all-time favourites. Caribbean Chocolate Cake is a dense, rich and luxurious stout brimming with hand-roasted cacao nibs selected by the esteemed Willie's Cacao, and harmonised by Cypress wood spirals. Pure canned indulgence. Now on nitro for the first time ever!" best before 03/11/2022

"This is a special barrel aged version of Caribbean Chocolate Cake, one of our all-time favourite beers, created in collaboration with Cigar City Brewing. Our dense, rich and luxurious stout has been maturing in bourbon barrels, picking up delicious vanilla, whiskey and oak character." Best before is 11/11/2021

NITRO "Breakfast stout with a gentle touch of smoke, coffee and chocolate. Broken Dream is deep and complex. She lurks in your imagination. She binds smoke and coffee aromas with chocolate, milk and oats to create something thick, velvety and slick. She will draw you towards a land of flavour, passion and colour."

"Our most extravagant beer meets the most extravagant breakfast in this year's Caribbean Chocolate Cake twist. We've adjusted the base here a little to allow the pancake element to come through. We're layering maple notes from syrup to wood, maximising depth of flavour. A small amount of smoked malt, working in tandem with bourbon maple staves and the sweet, sticky undertone adds a delicate aroma akin to the impact you'd get from perfectly prepared streaky bacon. A generous helping of cacao and a dusting of spices, in part from the expressive Amburana wood, completes this liquid guilty pleasure." Canned in Nov 2020 best before 10/11/2021.

"For the first time ever, a Caribbean Chocolate Cupcake! This fun little number takes the ABV down a notch while still aiming to give you the big mouthfeel, indulgent chocolate and rich drinking of the original. In order to achieve this, we’ve built the recipe from the ground up. An addition of Chocolate Rye in the grist is particularly interesting, which layers in milk chocolate mid-notes in contrast to the more dark chocolate vibe you’d ordinarily expect in these beers. The proportion of roast malts were also lowered to promote the soft chocolate profile. We use Madagascan vanilla to bring in the ‘frosting’ element on a cupcake, helped along by wafer notes from the Cypress wood."

"An extravagant new spin on Caribbean Chocolate Cake, one of our all time favorite beers, brewed in collaboration with Cigar City brewing. We're taking inspiration from Mexican Mole in a carefully balanced crescendo of heartwarming chilli, chocolate, spices and wood." BB is 4/11/22

"One of two wildcards this year is a very special Salted Cherry edition, you could say this is a coming together of a Caribbean Chocolate Cake and a Black Forest Gateau. With slightly less cacao than the original, the beer opens up to allow the cherry to come through. We’re using a blend of Montmorency, Morello and Balaton cherries which add acidity and tartness along with the delicious compote vibe, with everything then lifted again by Pink Himalayan Sea Salt. The combination of ingredients is playful on the palate, with each element taking turns to lure you into thinking it’s the star of the show. We love how salt changes the expression of the chocolate, while also changing the mouthfeel of the beer in a great way."

Imperial Tropical Stout with Cacao Nibs & Cypress wood (Imperial Version of the Caribbean Chocolate Cake).

"Belgian Royal Stout" Vintage 2021

A Belgian Royal Stout ale from Flanders matured on black currants & Red Port barrels

Belgian Royal Stout (Black Albert) aged for two years in Kentucky Bourbon barrels.

Black Albert aged in Coal Ila Whisky barrels

"Black Albert mixed with Elliot Brew, aged in bourbon barrels. This mixture of a Russian imperial stout and an IPA results in a so-called black & tan. The acronym stands for Supreme Hoppy Intensive Taste."

A Belgian Royal Stout ale from Flanders matured on Speyside whisky barrels

Belgian Royal Stout aged on Maestros Rum barrels

Belgian Royal Stout from Flanders (Black Albert), 2yrs barrel aged in peated Whisky barrels.

"A Belgian Royal Stout ale from Flanders matured on French Brandy barrels"

Black Albert aged on Four Roses Bourbon barrels.

A Belgian Royal Stout aged in a mistery barrel.