"Double mash Imperial Stout brewed with maple syrup. Aged for 17 months in Kentucky Bourbon barrels, then conditioned on toasted coconut and Madagascar Vanilla beans. Finished with a double dose of raw coconut flakes. The long cold conditioning rounds of the flavor of sweet vanilla, ice cream, charred oak."

"Imperial Christmas Stout brewed with maple syrup. Aged in Heaven & Hill and Wyoming Bourbon barrels for 18 months, then conditioned on organic Ghana toasted and raw cocoa nibs and a soft touch of Cassia cinnamon sticks."

"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 "

"Double mashed Imperial Rye Stout aged in Jim Beam rye Whiskey barrel for 20 months, then transferred in first class Driftless Glenn Bourbon barrel for additional 28 months. After 4 years of rest in wood, this Symphony is a hymn to patience and devote work with barrels."

"Double mash Imperial Stout brewed with maple syrup. Aged for 15 months in Bourbon barrels with vanilla sticks and infused coffee, then conditioned with Madagascar vanilla beans and barrel aged coffee."