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

"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."

"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."

"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."

"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."

"Pure Stout goodness! With loads of coffee added all over the process, some lactose for silkiness and a touch of vanilla for smoothness :)"

Imperial Stout brewed with speculoos cookies and lactose aged in bourbon barrels. Best before is 01/12/2023

Bourbon Barrel Imperial Stout aged for 20 months and then aged on Macadamia Nuts

"Barrel Aged Maple &+ with Cinnamon, Vanilla Beans, Cocoa Nibs + Peppers"

"30 month barrel aged maple DOS brunch with Mostra coffee."

"Barrel Aged Stout with Cinnamon, Vanilla Beans, Cherry, and Coffee."

"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. " best before 04/09/2022

Café Mocha Crème Imperial Stout. best before is 18/06/2022

"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. "

"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

"Experience the mystery of Mighty Matroesjka. At first sight, she's sweet as dried fruit and honey. A souvenir from her stay in Jamaican rum barrels. But don't be mistaken, this Russian Imperial stout also infiltrated like a true KGB-agent in Sherry barrels. Making her burning hot like a Siberian stoven. The ideal solution when you are freezing your ass off.
Nashe zdroróvje!"

"Our 24th anniversary beer is an opulent blend of bourbon barrel aged stouts. "

Barrel Aged Stout - Elijah Craig Barrels. 10% - Barley Malt - Golden Promise, Oats, Chocolate Malt. Columbus Hops.Nottingham Yeast.

"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)

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"

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

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

"A beer that won our head brewer Bryan awards back in his home brew days. With honey, molasses and freshly roasted coffee beans added to the boil this is a complex, lightly carbonated imperial stout."

Red wine BA Imperial Stout w. Puta Madre Chili. BBD is:

"This beer is defined by a natural marriage of coconut, rum and bourbon which produce aromas of coconut cream pie. Upon the first sip, light notes of honey and spice dance on the tongue before freshly-brewed coffee intertwines with the dominant toasted coconut flavours. The finish has a boozy edge which is softened by vanilla-forward sweetness and oak lactones from both the coconut and 14 months in bourbon & rum barrels."

"The latest volume in the Black Liquids series brings together the classic yet sophisticated combination of chocolate and oranges. The base beer received a generous dose of toasted cocoa nibs and was further conditioned on a big ol’ heap of orange peels — extracting the essence of the orange without the acidity in the name of keeping everything silky smooth. Does Black Liquids 9 bring forward fond memories of munching on a Terry's Chocolate Orange? Definitely. Did we melt several Terry’s Chocolate Oranges together in a pot in order to conduct a side-by-side taste comparison? Maybe later."

Alvinne Fellowship 2021 Ale No 6: Mano Negra (Belgian Stout) Gin BA with dried Medlar.

Imperial Stout insfused with Saint Brandarius Whisky.

"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." BB is 28/04/2024

"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."

"Skeleton Key is an imperial stout aged for just over a year in rum barrels, with a mix of cinnamon, ginger, nutmeg, anise, cardamom, allspice, and vanilla. The resulting beer is an intense showcase of dark chocolate, caramelized malts, spirit barrel, and lively spices."

"2022 Barrel Masters. Islay Whisky Barrel Aged Imperial Stout."

"Indulge in the decadence of our Tiramisù Imperial Stout. Aged for 20 months in Tennessee whiskey and bourbon barrels, it packs a punch of rich, roasted coffee, creamy vanilla, and luscious cocoa, with complex coconut, spicy and woody notes from the barrels that will make every sip even more captivating.
So raise a glass and enjoy your journey through the classic Italian dessert."

"Bereta Brewing Community - third brew of the 2022 lot. Imperial Stout with Blueberries, Cherries & Cocoa Nibs brewed together with Metanoia."

"« 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."