"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

"A birthday stout truly dialled up to 11. This indulgent beer is layered with rich Rio Caribe cacao and hand-toasted coconut. It pours rich and thick, with flavours of Belgian chocolate, caramelised dark sugars and biscuity vanilla wafers."

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).

"This beer is inspired by cool nights in the great outdoors; sharing stories under the stars with a mug of hot cocoa, a full hip flask and marshmallows toasting over the glowing embers. Our Fireside blend is made up of some incredible dark beers, including some Barrel Aged Draugen, which is providing the underlying wisp of oakey smoke in the air. A heartwarming companion to the season."

"Fresh out of barrel the beer is full of chocolate notes, which Haunted House elevates further with cacao husks. These husks add some light milk chocolate notes, making sure everything stays drinkable through different dimensions of sweetness, with toasted coconut chips joining in creamy harmony in a sequence of sensations. There’s a lot going on here, but the strength of the beer is up to the task of allowing this beer to excite and delight with each sip."

"A sumptuous blend of our finest bourbon barrel aged stouts, selected to accentuate the playful combination of fresh like zest and hand toasted coconut. Expect intense aromas and oily rich drinking."

"Shattered Dream is the scaled up version of our award-winning flagship stout - Broken Dream. In addition to its imperial strength and generous espresso hit, we've also added cacao nibs and vanilla to make this beer even more luxurious than the much-loved original. This version is nitrogenated, meaning it pours thick and drinks smooth. An intensely indulgent and unctuous treat."

"Fresh out of barrel the beer already has a depth of coffee and chocolate flavour. Waltzer amps these notes up and spins them around with the addition of our own rum barrel aged coffee beans, a collaborative project with Quarter Horse roasters. This accentuates the boozy tones of the beer with some rum character while adding a resonant coffee hit. Complexity of acidity, biscuity notes, cherries and dried fruits all begins to swirl with the heady overtones of the base beer in an intoxicating treat"

Imperial Stout w. Colombian coffee. BB is 16/12/2023

"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.

Black Albert matured in Bordeaux wine and red port barrels for 2 years.

"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.

"Another of our collaborations with an exceptional brewery straight from the United States - 3 Sons Brewing. This is a complex Imperial Stout with a very complex layer of maltiness. Pure fermentation with our house yeast strain allowed us to emphasize the malt part and additives. We added a huge amount of flaked coconut and roasted pecans."

"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!"

"An old school Imperial Stout brewed with 6 different special malts and hopped with classic American hops. Big, bold and roasty with a lot of malty, chocolate notes. "

"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."

"Blend of Imperial Stouts Aged for 28 months in Buffalo Trace Barrels & Aged for 10 months in Jim Beam and Wild Turkey Barrels."

"This is a combination of two Imperial Stouts, carefully matured in our Barrel Room. We combined Imperial Stout, aged for over 2 years in Buffalo Trace Pastry barrels, with Double Mash Imperial Stout, which spent almost a year in a Jim Beam and Wild Turkey barrels. In this version you will find intense notes of dark dessert chocolate and coffee, obtained by infusing the beer with coffee beans (Salvador Apaneca variety) and cocoa beans (Sao Tome). The whole thing was perfectly complemented with maple syrup, enhancing the caramel and dessert flavors, creating an unforgettable symphony of flavors."

"We have prepared a blend of two Imperial Stouts from our Barrel Room. We combined an imperial stout aged for over 2 years (28 months) in Buffalo Trace pastry barrels with a double mash stout aged for almost a year (10 months) in Jim Beam and Wild Turkey barrels. Both of these beers are intense, strong and thick, in one of them we used a huge amount of malts and long cooking to obtain high extract, while in the other we used the "double mash" technique. Version with the addition of peanut butter, vanilla and chocolate aroma"

"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." best before 06/05/2023

"« Hands of Desire » stands for handmade & artisanal brewing. Devoted craftsmen to fulfill your desire for outstanding & highly creative beers. After 18 months ageing in Bourbon barrels, we infused this stout with cacao nibs and vanilla beans. Its darkness and charred oak aromas will satisfy your senses until dawn."