Freeze-Distilled Impetial Stout

"Black and sticky to the bone!"

Imperial Pastry Stout with chocolate and coconut

Imperial Stout brewed wiith chocolate and caramel, then aged in Wild Turkey Bourbon barrels.

Pack with a limited edition glass of Caramel Fudge Stout and 5 versions of Caramel Fudge Stout: regular, grape brandy BA, Almonds, Stroopwafel and Cognac BA

Imperial Stout brewed wiith chocolate and caramel, then aged in Mosctel barrels.

Chocolate imperial stout aged in Grape Brandy barrels

Imperial Stout aged in Buffalo Trace Bourbon barrels.

"Another perfectly balanced barrel project by Brouwerij Kees. Aged in Laphroaig barrels for 12 months, this black beauty will catch you by surprise."

Imperial Stout aged for 26 months in Cognac barrels.

"This stout has been in barrels for a total of 27 months. An Imperial Rye stout aged in barrels not once but twice. First, the beer spent 14 months in Laphroaig barrels. George Dickel barrels then spent 13 months giving it a very special soft character."

Export Porter (Imperial Stout) aged in Cognac barrels.

Imperial Stout wih no adjuncts. Best before is 02/2024

"This stout is more than an imperial stout. It is a jet black imperial coffee stout. Strong not only in alcohol, but also in taste and body due to the addition of coffee beans. Together with our Dutch friends from Rock City we created yet another amazing stout. Rock City is know as a brewery with stubborn an crafty brewers which you can easily taste in this beer. It’s strong, its rich and its powerful."

"A Stout Collab made in Heaven! Brouwerij Kees ging een samenwerking aan met de legendarische brouwerij Pühaste uit Tartu, Estland. Geinspireerd door Pühaste’s Patt, wat in Estland “zonde” betekent, hebben we samen een dikke vette stout gebrouwen. Bij de eerste slok druipen tonen van koffie en chocolade er vanaf, gevolgd door een licht kruidige toets.
Ideaal als dessert, of gewoon om lekker van te genieten. Het is gewoon een zonde om dit bier niet te drinken."

"Pastry stout brewed with licorice & cocos, brewed with our friends of Folkingebrew"

Imperial Pastry Stout with Peanuts and chocolate

"The hauntingly good brew in your hand is rife with dark complexities. Seven malts were used to create deep flavors of coffee, chocolate, caramel, and molasses. A hint of bitterness and herbal character from carefully selected European and American hops help support the monolithic maltiness. This special batch was aged in bourbon barrels and conditioned on vanilla beans and whole coffee beans. A truly decadent brew that is intended to be poured into your favorite snifter annd given time to warm up from its dark and cool resting place."

"In 2015, we had a one off imperial stout aging in barrels for close to a year. These barrels had a rich chocolate/vanilla character. But were asking for a boost. Stauf's coffee roasters in Columbus, Ohio nailed the perfect roast on some authentic Jamaican Blue Mountain coffee to compliment this barrel-aged stout."

Bourbon Barrel aged Stout with coffee, cacao nibs, and vanilla beans added

"Summoned from its rest in rum barrels after fourteen long months, this hefty stout totes tones of spice cake, Demerara Sugar, and nutty cocoa. Brewed in collaboration with our dear friend John Laffler of Off Color Brewing, allow this paranormal stout to warm slightly in the glass before you put your fuzzy paws on it."

Imperial stout brewed with honey, aged in bourbon barrels, conditioned on Mexican cacao nibs, vanilla beans, pasilla chilies, and orange peel.

After brewing this imperial stout, it was aged in bourbon barrels for 14 months and conditioned on vanilla beans, almonds, cacao, and pecans.

Imperial Stout brewed with barley oats, hops (Cascade and Magnum) and chicory root from the farm.

Red wine BA Imperial Stout w. Puta Madre Chili

"Now in it's 7th vintage. We work with one of the largest mashes in our brewery to produce this delicate and decadent Imperial stout. To celebrate the 7th vintage we hand selected some of the finest small batch whiskey casks from our friends at Teeling's Irish Whiskey. This year's vintage was racked to those barrels back in October 2020."

"This March we dove into our recipe notebooks looking for ideas to inspire the ultimate session-able stout recipe. Here is Ostara Stout our take on the concept of 'Dublin Stout'. Brewed to be complex but quaffable. We took some of our imperial stout tricks and adapted them to a lower ABV base recipe. The result has layered malts with some lovely soft chocolate notes finished with a nice hop zing to help clean the palate. Sláinte."

"At the end of November we welcomed La Pirata Brewing to Galway for the long awaited return leg of our collaboration. This triple mashed Imperial Stout spent three months in steel before being infused with thoughtful amounts of Madagascan Vanilla beans & tonka beans. The bean treatments have added layers of decadent milk chocolate & vanilla to what was already a luscious imperial stout.." BB is March 2023 (Canned March 2022)

"Strong coffee aroma, we choosed this specific coffee for its sourness. It gives some beautifull notes of raspberry, red berries, strawberries, hazelnuts, butter and citrus.
We aged this beer for 1 year on 2 Buffalo Trace Bourbon barrels and 1 Whiskey Sauterne Barrel. After 10 months of aging we added 2kg fresh roasted coffee beans (By Crossroast in Antwerp) and 15 Vanillabeans in each barrel.
After 2 more months we blended the barrels together and added some more vanillabeans.
Result is a very complex coffee stout. Lots of barrel notes, a crisp sourness of the coffee that gives the beer a high drinkability."

Black dreams aged for 6 months on freshly emptied Heaven Hill Bourbon barrels.

"In the new variant of our series of dessert Imperial Stouts, we drew inspiration from Italy - here is a liquid pistachio-chocolate cannoli, brewed with the addition of cocoa beans and roasted pistachios."

"Bourbon barrel aged version of our collab with the Dutch Moersleutel, originally brewed for Funky Fluid's 4th birthday. We infused it with raspberries and vanilla."

"The third installment of our new, unique series of barrel blends. This time we mixed our long-boiled Barley Wine from Woodford Double Oaked bourbon barrels with Imperial Stout from Monsters aged in Jack Daniel's barrels for 14 months. We infused the whole thing with cocoa nibs and figs."

Historical lightly smoked imperial stout