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Kiä tuud nännü, et kala kassi süü, kass süü iks kalla

Hiviscus Imperial Stout Hiviscus is a rich, luxurious, Imperial Stout brewed with copious quantities of Hibiscus Flowers. The tart Hibiscus cuts the viscous sweet body of the Stout beautifully, addin...

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Our RAM! Imperial Stout Rested on Oreo Cookies and Treated With Lactose Sugar.

Imperial Stout aged in Reservoir (5 gallons) Bourbon barrel for 11 months. treated with real Cinnamon Toasted Crunch, Vermont Dark maple syrup and toasted MARSHMALLOW

ピーナッツバターとカカオを使用したスイーツのようなスタウト。まろやかな口当たり。

Imperial Stout aged in fresh, unbroken, single use Kentucky Bourbon Barrels for ten months. Can be enjoyed on release or aged for at least five years. This is our flagship beer. Please take care of it...

Moscow Winter é uma cerveja de balanceada complexidade. No nariz é possível perceber frutas escuras, café e chocolate em perfeita harmonia. Seus 11.5% ABV são presentes, porém com potência escondida ...

Double barrel aged, double mash imperial stout aged 17 months in Bernheim wheat barrels, then 19 months in Elijah Craig 14-year bourbon barrels. As our sixth anniversary stout, we are proud to showc...

Hazelnut infused Coffee, Roasted Hazelnuts, and Dark Chocolate

Coffee Cocoa Foreign Extra Stout ABV. 7,7%, 19 Plato ** Śnieżny koczkodan, zwany także yeti, dostaje szmergla, gdy poczuje woń kawy i kakao, szczególnie, gdy te znajdą się w piwie. Wychodzi wtedy ze s...

Lazy Mary will you get out of bed? Imperial breakfast stout avec ajout massif de cacao Criollo, café ''La sève'' de chez Nektar Torréfacteur et vanille du Madagascar.

Aged 14 months in Wild Turkey barrels before an additional 8 months in a MGP bourbon barrel. Artemis was then treated on toasted coconut and roasted macadamia nuts.

Imperial stout blend aged in Knob Creek bourbon + apple brandy barrels, then conditioned on vanilla, toffee and peanut butter (contains chocolate, almonds, peanuts, lactose). 12.5% Pouring at Whale W...

Tamati Coffee Stout. אנחנו מאוד אוהבים שיתופי פעולה, אז חברנו לשכנים האהובים שלנו משוק הכרמל, שעוזרים לנו להתחיל את הבוקר כל יום, ויחדיו רקחנו בירת סטאוט אפלולית בתוספת חליטת קולד ברו.

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Deluxe stout with subtle cacoa nibs and vanilla. 1988 called and they want their bitter chocolate tiramisu and fruity chocolate gateau back! Pair with music: Magnavolt | Dance with the Dead | S U R V ...

We were delighted to work with the immensely talented Shobee Scribbles on a 9% ABV golden-hued imperial-strength ale. Brewed with lactose sugar, coffee beans and vanilla, and infused with a pumpkin ...

Sometimes people leave us without saying goodbye.

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Oak barrel aged in tequila barrels for 9 months.

Super smooth, rich and loaded with coconut, part of our natural disaster series of triple mash imperial stouts. Serve at cellar temperature (13-16 °C). Brewer's Notes: We made not 1, not 2, but 4 di...

Diablo (QUY) favorite adjuncts Toasted coconut, Dark Vermont maple, Saigon Cinnamon, Madagascar vanilla and touch of Ancho chili

An Imperial Stout, aged in Scotch Whisky barrels from Islay. Taste: Immediately warming malty notes, with tangy red berries and sweet heather honey following - all wrapped up in a package of intense ...

We know this dude named Donk- he’s a slinger of the suds in the Boiler tap room. He’s a real nice guy who’s also kinda shy. He loves big thick brews, collects tattoos, and has tons and tons of real ni...

Our inspiration for beers come through all around the world, this time we're travelling to Scandinavia and their sweet bread Limpa. The description screams itself to be turned into a beer, and who are...

Imperial sweet stout with coconut, coffee, vanilla, and lactose

Coffee stout made with freshly roasted coffee beans from BOON coffee roaster at the Prinsestraat, one block away from our monastery.

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