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Ingrédients : Poivre noir de Sarawak, Vanille, Houblon

Imperial dry stout at 9.5% with Huell Melon hops. Despite the fact that contemporary imperial stouts often contain a whole slew of different ingredients, this impy revolves entirely around simplicity....

Bourbon Imperial Stout #028 Bourbon James Bean Barrel No.02 & No.12 24 Months Barrel-Aged Artworks by: Alexander Zhyvotkov Malts: Pale Ale, MunichDark, Roasted Barley CaraAroma, CaraBelge,Carafa III. ...

“Brazilian Eagle’s Agility” is a 13.4% ABV Amburana Barrel Aged Imperial Stout with Hazlenuts and Brazilian Chamissonis Vanilla Beans added. It spent 30 months in the most expensive wood on the planet...

Imperial Stout with Coffee Collectives Buena Vista & Enciso Espresso

Stout is a dark top-fermented beer prepared with roasted malt. The word "stout" was first used in 1820 by Guinness to refer to the company’s stout porter. This is a black, opaque beer with a pronounce...

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Mexican imperial stout B.A. on Bourbon and Apple Brandy Barrels.

A spicy Mexican Stout brewed with chipotle, cacao nibs, milk sugar, cinnamon, and vanilla.

CAT Una White Stout és una cervesa negra sense ser-ho. Una cervesa que sorprèn tots els sentits. De color torrat sense arribar al negre i una escuma intensa. En aroma i sabor destaca per la lleugeresa...

The chili fumes are hanging low, your nose tickles, eyes water and there is a distinct rasp in your throat threatening to crumble you to the floor at any second. Do you have the stamina to stay, to to...

Export Stout brewed with 6 malts.

This Imperial Coffee Stout is brewed with a favorite local coffee then aged in a Elijah Craig 10 year small batch store pick barrel for 10 months. It is full-bodied with loads of coffee and then fini...

Imperial stout collab with our friends at Skeleton Key Brewery. Aged 22 months in Weller 12, Heaven Hill 8 year and Willett Rye casks. Conditioned on hand toasted almonds and cocoa nibs.

After conditioning Campground Shenanigans on Graham Cracker, Marshmallow and Chocolate we let it rest in Copper Craft Bourbon Barrels for several months. Then it was re-conditioned with heaps more of ...

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For this blend we selected barrels exclusively from Maker's Mark, aiming to establish a distinctive yet complex base. Some barrels have abundant note of vanilla, dates and molasses, while other offer...

The third installment of 2022 Stout Month.

SERVED ON NITRO Exoplanet is a quarterly series purpose-built to highlight single-origin coffees from Budapest's own Bagira Coffee. The foundation is a cleaner, softer stout which lets our coffee se...

Une bière noire légère infusée avec du café éthiopien Taramesa – aux arômes vineux et de fruits rouges – torréfié à Genève par Boréal Coffee Shop.

This beer was designed by 4 DUDES (Brian, Matt, Jeremy and some drunk dude from Chicago) hanging out in Ybor City after dark, drinking Cuban coffee and smoking Cuban cigar. It's a Dixie Normous Imper...

Imperial Stout with Maple Syrup, Cocoa Nibs and Vanilla. Aged for 20 months in Willett, Buffalo Trace & Heaven Hill Bourbon Barrels. Additionally infused with Amburana chips. BGM edition only.

STUDEBAKER CHOCOLATE STOUT is a dark, rich and flavourful beer where delicious chocolate from Geiranger ́s own chocolate factory has been added. A match made in heaven when it comes to desserts, or th...

Imperial oatmeal stout aged on bourbon oak with cold brewed vietnamese coffee added.

This is a double chocolate and Madagascan vanilla stout, Stag Stout is Irelands first gluten free stout, based on the same recipe as our draft Stag Stout but with heaps of cacao nibs and vanilla but t...

Sweet Imperial Stout

This Irish classic is amplified by nitrogenation, which brings a creamy mouthfeel and a beautiful cascading effect. Flavors of dark chocolate and tobacco coincide to create a beverage where there is a...

Impérial Milk Stout aux biscuits amaretti et caramel

No. 1 in our, worldwide unique barrel aging series - SERBIAN BARRELS SERIES! We're using only Serbian barrels & here we have an Imperial Stout with cardamom & cocoa nibs, aged over a year in 26 (now 2...