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Ce stout impérial affiné en fût de Heaven Hill pendant 6 mois a été condtionnée avec plus de 75kg de noix de macadam fraîchement grillées chez nous. Nous y avons ajoutés beaucoup de gousses de vanille...

Made with rolled oats and cocoa husks, this pastry stout tastes of chocolate, vanilla and maple

Mexican Hot Chocolate Inspired Imperial Stout conditioned on Cacao Nibs, Cayenne Pepper, Cinnamon, Agave Nectar, Vanilla & Marshmallow.

A creamy, full-bodied stout with massive additions of Mudgee’s own Spencer Cacao Nibs and Acreage’s freshly roasted Columbia Coffee. Finished to dessert-y goodness with lactose and vanilla, drink it b...

Cooler Melbourne weather calls for dark beers! Ryes N' Shine is dark, roasty and toasty! Think dark chocolate and espresso flavours from all of the dark malts. It has a thick creamy mouthfeel from the...

В своей космической лаборатории на стыке двух миров мы очень долго и тщательно разрабатывали тайное «оружие», которое поможет нам на полях пивных баталий. Во вселенной, где мы перестали удивляться нов...

11 Anniversary Dessert Stout, brewed with eleven different malts and infused with whole cinnamon rolls, coco puffs, caramel, miso, cacao nibs, hazelnut, vanilla pods, sour cherry, banana, coffee and t...

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A blend of 80% imperial stout aged for 2 years in cherry brandy barrels and 20% double-mashed 24 hour boil wee-heavy with cherrywood smoked malt aged two years in rye whiskey barrels.

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Some kind of Monster. Inspired by heavy metal rock band Metallica. Double Pastry stout. Double mashed with 3 hour boil. Brewed with Maple syrup, Coconut, Chocolate Fudge, Bourbon Vanilla and Ethiopi...

Foeder aged stout w/ tons of Coconut and Oreo

Imperial Stout aged 24 months in 14 year Austin Nichols barrels then conditioned on macadamia nuts, coconuts, and Vanuatu Vanilla Beans

This Imperial Coffee Stout combines a multitude of adjuncts. Almonds, Haitian Cacao, and Toasted Coconut are met with Columbia Huila coffee from Fuego Roasters. The combination provides layers of dark...

Brewed unconsciously under joyful posession of a demonic vortex. This breakfast of champions will kickstart any day. Bourbon barrel aged with Coffee, Granola, Cacao, Orange peel & Vanilla.

Paris Syndrome #1 ABV. 9,7%, 32 Plato Contains: barley malt, lactose, cocoa nibs, vanilla extract C'est la Vie! Nigdy nie możesz być pewny, czy to, co widzisz na pocztówce jest prawdziwe, dopóki nie...

Третья версия полюбившегося многим "Завтрака Пиволюба", для которого мы использовали два сорта кофе от чикагских обжарщиков Dark Matter. Первый сорт - Intellectual Curiosity, бленд зерен из Гватемалы ...

Imperial Stout with loads of licorice!

Icon is a jet black peanut butter and chocolate imperial stout with notes of roasted coffee caramel and vanilla.

Breakfast stout.

Double mashed Imperial Stout brewed with Maple Syrup. Aged for 20 months in single Bourbon barrel, then finished with Madagascar vanilla beans and the best wood Roasted coffee that we can find. Coffee...

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This 10% collaboration with Dallas' LDU Coffee is decadent, deep, and chocolatey. We used their "Magic Bean Juice" which gives it a chocolate-y richness. It has flavors of s’mores, we taste marshmallo...

How many sips to get to the middle of this Raspberry Chocolate Toots Pop? This stout will taste just like a favorite candy growing up.

Always on the search for the perfect stout base, uu.03 consists of no adjuncts and no gimmicks and showcases huge chocolate, caramel and toffee notes and finishes with a touch of roast.

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Melbourne in a pint - with heaps of cacao husks rolling in from the kind folks at Mörk Chocolate, we couldn't help ourselves. Delivering a soft sweetness balanced by cacao and a few good shots of espr...

Friends, family, kindred spirits. Inspiration comes in many shapes and forms. In this case it’s in a Blueberry Cheesecake Stout.

Pastry Stout aged in Weller Bourbon Barrels and conditioned with Toasted Walnuts, Roasted Cacao Nibs, and Madagascar Vanilla Beans. *Contains Lactose* Collaboration with Equilibrium Brewery.