Learn about how we rate & review beers with our BJCP blind panel here
“Frost Monster Imperial Stout aged in oak barrels.”
“Uses a blend of specialty malts for a dark chocolate, roasty flavor with hints of black licorice. Aging it in first-use Cabernet wine barrels adds depth, bringing out soft fruit flavors and subtle oakiness.”
“Crack this beer open and discover a deep black landscape of chocolate, oak, whiskey, roasted coffee, and a hint of distant smoke. As if she couldn't possibly exhibit any more characteristics, you'll soon realize a rush of dark fruit-like esters as contributed by the distinct Scottish ale yeast responsible for such a miraculous development.”
“A roasty, chocolaty barrel-aged liquid treasure that leaves you dreaming of vanilla bourbon notes.”
“Our Siberian Night Russian imperial stout aged for 11 months in fresh bourbon barrels. The dark chocolate malt yields a milk chocolate flavor that blends perfectly with the vanilla flavor from the barrel.”
“The bourbon barrel-aged edition of Scarface will assault your senses with sweet caramel, oak, and vanilla.”
“Pirate Noir is our Jamaican rum barrel–aged imperial oatmeal stout. This beer adds intense notes of vanilla, coconut, and rum to our Prairie Noir.”
“This Vietnamese coffee version of Speedway Stout is and continues to be AleSmith's most popular variation of the ever-growing Speedway Stout collection. Since 2012 we have been adding this blend of four Vietnamese coffees, known in Vietnam as cà phê sa đá, to our popular imperial stout. The coffee beans were slowly roasted at low temperatures and then brewed by AleSmith with a traditional phin-style filter that gently percolates water through the ground coffee. The result is an intensely aromatic and bold tasting coffee that complements the notes of chocolate and roast in this massive stout.”
“This complex beer was aged for nine to twelve months in bourbon oak barrels, bringing out notes of tobacco, raisins, figs, and undertones of dark cherry. Enjoy now or age for several years.”
“S’mores-inspired smoked imperial stout blended with bourbon barrel–aged imperial stout with vanilla beans, maple syrup, cacao, cinnamon, graham crackers added.”
“Brewed in the style of an imperial stout and aged in bourbon barrels with whole Madagascar vanilla beans for up to 4 years.”
“Crack open Yeti Imperial Stout’s sophisticated sibling Oak Aged Yeti Imperial Stout. Although these beers come from the same clan, they have entirely different personalities. Aging on a blend of French and toasted oak chips infuses a subtle oak and vanilla character into Yeti's already intense chocolate, roasted coffee malt flavor and hugely assertive hops profile. Who says you can't tame a Yeti?”
“This beer was brewed in November of 2015 and was carefully aged for months in Wild Turkey Bourbon casks from Kentucky. This extended aging presents hints of vanilla and allows the stout to pick up the flavors of the wood, bourbon, and oak. This year’s Bourbon Barrel–Aged Stout is inky black with aroma of dried cherry, shaved chocolate, and whiskey. It has a full malty palate with flavors of dark chocolate, vanilla, cherry, dried figs, and a subtle hint of molasses.”
"We age our Imperial Porter for a year in barrels kissed by the Caribbean, giving pFriem’s Rum Barrel Aged Porter notes of chocolate truffles, ripe cherries and vanilla beans. Drink in this captivating brew and taste luscious decadence."
“Aged for 9–12 months in bourbon oak barrels bringing out notes of tobacco, raisins, and figs, and undertones of dark cherry. Enjoy now or age for several years.”
Double Bourbon Barrel-Aged Imperial Stout which spent ten months in Willet bourbon barrels and an additional six months in Weller bourbon barrels. After barrel-aging, the beer is laid down for an additional six weeks to bottle condition. This process produces minimal carbonation which allows the depth and beauty of the barrel character to shine without the tinge of effervescence.
“Rum and bourbon barrel-aged imperial stout with toasted coconut, cocoa nibs, vanilla beans.”
“Blend of 1-, 2-, and 3-year-old barrel-aged imperial stout.”
"Triple barrel-aged imperial stout."
"William Larue Weller bourbon barrel-aged imperial stout."
“Barrel-aged Russian imperial stout with vanilla, cardamom, ginger, cinnamon, coffee.”
“Imperial stout aged in a Widow Jane bourbon barrel with marshmallows, vanilla beans, pecans.”
“The Siberians believed a ‘World Tree’ connects worlds through its roots and branches. While this Russian imperial stout isn’t the world’s cosmic axis, it does connect you to rich flavors.”
Aged Oola Distiller’s bourbon barrels for a year, resulting in huge roasted malt, chocolate mousse, coconut, and ripe cherry flavors.
"Named after the mysterious region of our solar system that breeds comets, Oort Imperial Stout has massive amounts of roasted barley combined with three types of Caramel malts for a rich, full mouth feel. Chinook, Cascade and Sterling hops lend a balanced bitterness and subtle hop flavor. This barrel-aged version slumbered for twelve months, imparting notes of rich, bitter chocolate, vanilla and oak."
“Sirius Black is our Russian lmperial Stout to which we have added more complexity by adding locally roasted Indian Monsooned Malabar coffee and licorice root to the beer. It has an intense roasted malt and coffee aroma with flavors of toffee and caramel as well as a slight alcoholic "heat."
"This imperial stout was aged in Westland American Single Malt Whiskey barrels, imparting stellar notes of dark roast coffee, sweet vanilla, and cocoa powder."
“Smooth and chocolaty, reminiscent of small-batch bourbon with its vanilla and wood overtones. Aged in Woodinville Whiskey barrels, which impart creamy vanilla and whiskey flavors.”
"Bourbon Barrel Aged Imperial Mole Milk Stout."
Brewed with peanut butter and cacao nibs. Aged in Four Roses bourbon barrels.
“Imperial stout aged in Makers Mark Private Select bourbon barrels.”
"Imperial stout aged in bourbon barrels with toasted coconut and macadamia nuts."
“A recipe of unsweetened chocolate, flaked oats, and dark-roasted malts is made even more complex, care of bourbon oak barrels that impart oak and coconut-like flavors up front while accentuating the smooth mid-palate with oak vanillin notes.”
“Nightmare Fuel minus the coffee.”
"Imperial Smoked Wheat Stout aged for 18months in Weller Bourbon barrels with Coconut and toasted Pistachios added. Made to commemorate our 2 year anniversary."
Bourbon Barrel Aged Imperial Stout blended with Bourbon Barrel Aged Barlewine
“Our bourbon barrel–aged Russian imperial stout.”
“This brew is a rich, big imperial stout deliberately brewed to age in bourbon barrels for many months. It has a rich body, vanilla notes, bourbon, light oak, and an underlying flavor profile of smooth milk chocolate.”
"Castle Black is an American Imperial stout with huge roast emphasis. We aged it for 9 months in Willet Rye Barrels and the result is bursting with Rye Whiskey aroma balanced by a complex and roasty mid section, and finishing with a nuanced caramel and vanilla derived from the barrel."
Named for the Euphrates River and decorated with a modern rendition of a Anubis the Egyptian god of the dead. Rested on a delicate Gesha Coffee from Little Wolf Coffee Roasters, this variant of our Anniversary blend is sure to impress those who enjoy a less traditional coffee stout! For this blend we took a golden stout and three Russian imperial stouts that were aged in Jamaican Rum Barrels, Two Willett Rye Casks, and a Heaven Hill Cask for a total age statement of 35 months.
"Smooth with tons of cocoa and a hint of bourbon."
"Rich notes of baker's chocolate, maple sap, and tobacco blend with barrel character."
“Much like the sweet light crude oil from the eastern plains of Colorado, this beer pours a deep black with an unbelievable coffee-colored head. Aromatics of sweet malt and bourbon envelop the nose. The malt profile continues through the palate from beginning to end with subtle hints of chocolate, coffee, and of course, bourbon.”
Imperial stout aged in Buffalo Trace barrels.
"NO RULES were followed throughout the creation of this product. This 15% Imperial Porter was made with coconut and turbinado sugar then laid down and aged in bourbon barrels for several months. We hope you enjoy this product as much as we did making it!"
“A Knob Creek barrel-aged imperial stout with toasted coconut and Indonesian vanilla.”
“Dessert flavors of hazelnut, vanilla, chocolate with our blend of barrel-aged imperial stout.”
“Bourbon barrel-aged imperial stout with coconut and vanilla beans added.”
"Blend of ... barrel–aged imperial stouts finished on tons of coconut and Madagascar vanilla beans."
"Barrel-aged imperial breakfast stout with coffee, maple syrup, vanilla, cacao nibs, and lactose."
“Blend of barrel-aged barleywine and imperial stouts.”
“This year’s release is a blend of 18, 12, and 8-month bourbon barrel–aged KDS Dark Star in 12-year-old Kentucky Bourbon barrels. The roasted and chocolate malts complement the smooth oats to bring you a stout delight wrapped in the gentle embrace of bourbon barrel–aged warmth. A touch of sweetness dances in balance with the hops to finish with a wave, and then she’s gone.”
Russian imperial stout aged in Kentucky bourbon barrels.
“Imperial stout aged in bourbon, rum, and rye barrels.”
“Imperial stout with Papua New Guinea vanilla beans aged in Weller barrels. A blend of 67 percent aged 17 months and 33 percent aged 16 months.”
"Big notes of vanilla, wood, chocolate, and bourbon infuse this imperial stout."
Imperial stout aged in bourbon barrels for 14 months.
“Russian imperial stout. Roasted-chocolate and burnt-malt flavors. Aged in Heaven Hill Bourbon barrels.”
“Conditioned on 10 ingredients, selected by 10 different breweries.”
"Notes of bourbon, oak, chocolate, tobacco, and licorice."
Super-tasty rich, dark, and flavorful with complementary characteristics of oak, vanilla, and whiskey.
“Imperial stout with vanilla, Tugboat coffee, maple syrup, aged in a whiskey foeder for 1 year, then in Blis Maple Syrup barrels for 1 year.”
“Unorthodox Russian imperial stout made with rye and aged in bourbon and rye-whiskey barrels.”
“Imperial stout aged in bourbon maple barrels infused with maple syrup, vanilla, coffee.”
"Combines massive caramel and roasted malts with huge vanilla and oak flavor."
"American-style imperial stout aged in Pinckney Bend Distillery bourbon barrels."
"Double-mashed stout aged in Four Roses barrels for more than a year."
“Judaculla (pronounced JOOda KULLa) is our Russian imperial stout made with local sorghum syrup and wildflower honey and aged in Jack Daniels barrels for three months. Judaculla, or Tsul'kalu, is a Cherokee beast of legend. This slant-eyed Master of Game was said to have had seven toes on each foot and left marks in earth and rock when he jumped up and down.”
A blend of four imperial stouts selected from our favorite barrels.
“Aged in bourbon barrels. Creamy chocolate flavors with a smooth and subtle bourbon flavor reign supreme.”
“Our Ink imperial stout aged in bourbon barrels.”
“Bourbon barrel–aged imperial stout.”
“Bourbon barrel–aged imperial stout.”
“Blend of apple brandy barrel-aged imperial stout and bourbon barrel-aged imperial stout.”
In collaboration with Pierre’s Chocolates (New Hope, Pennsylvania), we carefully selected a blend of responsibly sourced Central and South American cacao nibs and chocolate to age with this particular variant of our bourbon barrel–aged imperial stout, Ralphius.
“Imperial stout aged in George T. Stagg bourbon barrels for 22 months.”
"Our Dosvidanya Rye has deep, rich, dark-chocolate maltiness and earthy, spicy rye flavors."
"Blend of multiple stouts aged in port barrels from Stone Tower Winery."
"Strong notes of vanilla and caramel from fresh whiskey barrels complement a roasted malt bill ... a smooth and full-bodied stout."
"Roasty and deep ... providing swirling intense flavors of coffee, chocolate, bourbon, and vanilla."
“This imperial oatmeal stout was aged for nine months in bourbon barrels. Robust flavors of dark malts, the smoothness of oats, and the complementary flavors the bourbon barrels bring will warm you up this winter.”
“Big Bad Baptista is inspired by traditional Mexican coffee, Café de Olla, which is served with cinnamon and piloncillo, an unrefined sugar. A combination of vanilla, cinnamon, Mexican coffee roasted by Blue Copper, and Solstice Chocolate cacao nibs.”
“Infinite Wishes is an inspired reimagination of a classic imperial stout, Decadently aged for twelve months in bourbon barrels. Infinite Wishes draws from the depths of nothingness and pours obsidian-black with intense aromas of vanilla, cinnamon, and cooked sugar finishing with the layered richness of a bourbon chocolate pie.”
“A few times in the history of craft beer it has happened that a highly praised beer rises beyond mortal stardom into a higher godly league. Usually the recipe to make such heavenly drops is thick fudge-like body, pitch black color, amazingly overwhelming aromas of chocolate, coffee, dark fruits and muscovado sugar, obviously only made in limited amounts and most crucial of all—it must taste rare!”
"Imperial Stout aged in bourbon barrels with Tahitian vanilla added."
A massively rich imperial milk stout, full of chocolate, that has a smooth warming finish with just a hint of smoke.
"Imperial Double Cream Stout aged in Bourbon Barrel for 8 months."
“Roasted coconut flakes, licorice, cherry bark, vanilla beans on top of an imperial stout aged in whiskey barrels.”
“Blend of black barleywine and imperial stout, both aged in Weller bourbon barrels.”
“Aged in Buffalo Trace bourbon barrels, brewed with organic coconut.”
“Bourbon Barrel Aged Imperial Stout is a supremely rich, full-bodied imperial stout laced with subtle notes of chocolate and bourbon, acquired while aging in bourbon barrels. A big beer at 11.2 percent ABV, this is the highest ABV creation SweetWater will release this year.”
"This Imperial Stout is aged in Caribbean rum barrels for over a year, and after racking back to steel, we aged it on accompanying doses of macaroon coconut, toasted hazelnuts and Mexican vanilla bean. Sip longingly on toasted coconut daiquiris, hazelnut rum cake, drizzled with vanilla creme anglaise and washed down with a stiff Nutella frapp with Bacardi floater."
The Lifted Veil is a blend of Foursquare Rum barrel-aged Imperial Stouts, and Heaven Hill 7-year barrel-aged English-style Barleywines, all aged for nearly 2 years prior to blending. Bold and complex, The Lifted Veil is a treat: warm chocolate and sweet caramel with nuanced vanilla, cocoa, and molasses barrel character.
“Barrel-aged imperial stout made with coffee and cinnamon.”
"Barrel-Aged Imperial Stout with hints of molasses and licorice."
"Bourbon barrel-aged imperial stout conditioned on toasted coconut, shredded coconut, Veracruz Mexican vanilla beans, and a proprietary blend of Mostra Coffee's Ethiopian Anaerobic Honey Coffee and Ghost Bear Espresso Blend Coffee."
"Extra-long aging in select Bourbon Barrels adds intense flavors and aromas of oak, toasted vanilla, and fine tobacco to the deep-roasted and full-bodied character of our infamous Double Oatmeal Russian Imperial Stout."
“Eight types of malt and a blend of English and American hops are combined to create a decadent beer worthy of sipping by the fire or sharing with friends. This brew pours black as a cold winter night and it’s powerful enough to keep you warm, too.”
Imperial stout base aged in Buffalo Trace bourbon barrels.
"A blend of 21-, 15-, and 10-month imperial stout from some of our favorite barrels."
"Imperial Stout aged in Whiskey Barrels with Barrel-Aged Coffee, Barrel-Aged Cacao, Barrel-Aged Coconut, Barrel-Aged Almonds and Barrel-Aged Salt."
"Double mash Imperial Stout aged 11 months in a single Heaven Hill Rye barrel."
"Imperial Stout aged in bourbon barrels."
“Brewed with a big malt flavor, plenty of hops bitterness, and roasted barley for notes of dark chocolate. Aged in freshly emptied Kentucky bourbon barrels.”
“Our titanic, immensely viscous Ten FIDY stout aged in bourbon barrels.”
“Dark and delicious like Black Tuesday, but in a more affable format. Things happen, and life goes on. This beer can be enjoyed in all of those moments and seasons.”
“Bourbon barrel–aged imperial stout with cinnamon and vanilla.”
['"Unencumbered by spice or flavor additives, this unique barrel aged imperial stout explodes with bourbon character, enveloping an incredibly complex base Imperial Stout with divine layers of chocolate malt flavor. It’s been slumbering for 10', '176 hours, soaking up all that goodness - now it’s time to share."\n']
Bourbon barrel-aged imperial breakfast stout made with oats, chocolate, Kona coffee, and bourbon barrel–aged Iowa maple syrup.
"Imperial stout aged in maple syrup bourbon barrels with Indian vanilla beans."
"Aged in Woodford Reserve barrels and finished with Oregon blackberries."
“Imperial stout aged in Caribbean rum barrels.”
“Blend of imperial stouts aged in bourbon barrels.”
“Imperial stout aged in bourbon barrels with Madagascar vanilla beans and Coava coffee.”
"An imperial stout aged in vanilla bourbon and apple brandy barrels for 23 months."
"Notes of roasty dark chocolate, coffee, molasses, vanilla, marshmallows, graham crackers, and smooth whiskey."
“A liquid as dark and dense as a black hole with thick foam the color of a bourbon barrel. The nose is an intense mix of charred oak, chocolate, vanilla, caramel and smoke.”
"Our Imperial Stout aged 15 months in a Laws whiskey barrel."
“The third incarnation of this annual imperial stout has been aged since October 2015 in rum barrels. This beer was brewed with brown sugar, agave, and honey, then fermented using our house Brettanomyces culture.”
“Pours jet black with a lacy caramel head. Welcoming aroma of bourbon and roasted barley. Smooth and thick on the palate with a lingering warmness.”
"Barrel-Aged imperial stout with coconut, chocolate, pecans, vanilla and lactose."
Brewed with cinnamon, vanilla, Mississippi Mud Espresso, cacao nibs, and maple syrup. Aged in Four Roses bourbon barrels.
“Brewed with handmade marshmallow fluff, graham crackers, and bittersweet baker’s chocolate and aged for six months in bourbon barrels.”
“Imperial stout aged for 24 months in Heaven Hill barrels.”
"The spirited aging process produces a hugely complex but mellowed Yeti."
"Notes of bittersweet baker's chocolate and oak dominate with subtle spice notes and a full body."
“Imperial stout aged in a single Stagg Jr. bourbon barrel.”
“Base imperial stout aged in a Buffalo Trace bourbon barrel and conditioned on Amburana spirals.”
"Blend of imperial stouts ... finished on more than a pound of toasted and raw coconut per gallon."
"Full-bodied, roasted, and aged in a local Denver distillery's (Mythology) American whiskey barrels."
"A truly decadent brew that is intended to be poured into your favorite snifter."
"Imperial stout aged in Blaum Bros. and Old Fitzgerald barrels."
"Blended Imperial Stout aged in Bourbon barrels for 12 months and aged on Ecuadorian chocolate/cacao nibs."
Imperial oatmeal stout aged for 27 months in a 5-year-old Old Forester bourbon barrel.
"Imperial snack stout with Philippines Sitio Belis coffee and maple. Aged in bourbon barrels."
"Imperial dessert stout aged in Weller barrels and conditioned on chocolate covered malt balls."
"Imperial Stout brewed with lactose sugar and aged on Ugandan Vanilla beans and SUMP coffee."
“The roasted and chocolate malts complement the smooth oats and bourbon barrel–aged warmth. A touch of sweetness dances in balance with the hops to finish.”
“Milk stout is blended with whiskey barrel-aged imperial stout before it’s finished off with locally roasted coffee.”
“Double barrel-aged imperial stout aged in maple bourbon barrels with maple syrup, coffee.”
“This year’s release is a blend of 18-, 12-, and 8-month bourbon barrel−aged KDS Dark Star in twelve-year-old Kentucky bourbon barrels. The roasted and chocolate malts complement the smooth oats to bring you a stout wrapped in the gentle embrace of bourbon barrel−aged warmth.”
“2016 bourbon barrel–aged version of Nightmare Fuel. More heavenly. More horrifying.”
"Russian Imperial Stout aged 9 months in Templeton Rye barrels. Doomsday Hound is a beast with a roasted coffee and cocoa character. Barrel aging adds depth with a warming rye spiciness and nuances of oak and a hint of tobacco. 2020 Vintage."
“Imperial stout.”
“Imperial stout aged two years in 14- to 18-year-old whiskey barrels.”
“Imperial stout aged 12–18 months in whiskey barrels.”
“An imperial stout aged in whiskey barrels with coffee.”
"BA Russian imperial stout with vanilla and cocoa nibs."
"Showcase[s] beer aged in spirit barrels, including bourbon, rum, rye, and others."
"Layers of complexity, reminiscent of vanilla, toasted coconut, and caramel candy."
"Blend of five different beers and barrels."
“Our imperial stout is infused with fair-trade, organic coffee from a local roaster, Jobella, and aged for 6 months in a combination of bourbon, retired Firestone Union, and wine barrels.”
“Jolly Russian is a rich Russian imperial stout stowed away in rum barrels for aging. Dark as night and thick as the raging sea, this brew boasts notes of coffee and cocoa with waves of oak, spiced molasses, dried fruit, and vanilla from the planks.”
“Black with ruby hues, Rolling Thunder Imperial Stout delivers a complex array of aromas and flavors that explode upon drinking, making this culmination of grain, oak, time, and effort a revolutionary experience.”
“Each year this release will differ from the previous year. 2016 Variant—with chipotle peppers, cocoa nibs, and aged in bourbon barrels that previously stored maple syrup.”
"Imperial stout brewed with English hops and English malts then aged in Adnams Southwold single malt whisky barrels from Suffolk County, England."
"Imperial Stout Aged in Laird's apple brandy barrels for 21 months."
"Imperial coffee stout aged in rum barrels finished with toasted coconut."
English Barleywine aged for 18 months in a barrel that previously held whiskey, vanilla imperial stout, and maple syrup.
A blend of Barleywine and Imperial Stout aged 24-28 months in 9 year EH Taylor Bourbon, 10 year Templeton Rye Whiskey and French XO Cognac Barrels, with tasting notes of Raisinets, Dutch Cocoa Powder and Sticky Toffee Pudding.
“A Firestone Walker classic returns with the 2021 vintage of PNC—an imperial buckwheat stout aged in bourbon, brandy, and tequila barrels.”
Barrel-Aged Imperial Stout & Barleywine Blend A blend of 14- and 18-month-old imperial stout and barleywine aged in Eagle Rare, Buffalo Trace, Weller, Austin Nichols and Woodford Reserve barrels.
"Barrel-aged imperial stout with Mexican vanilla beans."
Barrel-aged imperial stout with coffee, cacao, and vanilla.
"Buffalo Trace bourbon barrel aged imperial stout with coconut candy, coconut syrup, coconut water, desiccated coconut, shredded coconut, and toasted coconut added."
"Quadruple barrel aged imperial stout. Consecutively aged in CO Whiskey, KY Bourbon, CO Bourbon, and CO Single Malt Whiskey Barrels."
Bourbon barrel–aged Russian imperial stout.
"Massive Russian imperial stout matured in rye- whiskey barrels."
"Aromas of molasses and vanilla mix with flavors of dark chocolate, espresso beans, and roasted barley."
"Imperial stout aged in bourbon barrels with hazelnut, cocoa nibs, and vanilla beans."
"Imperial stout with coconut, aged in whiskey barrels."
“Double Barrel Big Bad Baptist is the cream of the crop with only the choicest barrels selected for the blend, barrel-aged single-origin coffee, artisanal micro-batch cacao nibs, and our ceaseless passion for style.”
“The 2015 Buckley Imperial Breakfast Stout aged in bourbon barrels.”
Russian imperial stout aged in rye whiskey barrels with toasted coconut and vanilla beans.
"Imperial Stout aged in barrels for 22-27 months."
"Blended Imperial Stout aged in Bourbon barrels for 14 months."
"Imperial stout aged in a single vanilla extract bourbon barrel and then conditioned on vanilla beans."
"Imperial Stout brewed with Churros, Madagascar Vanilla, Cinnamon, Brown Sugar, and Mexican Mezcal Barrel-Aged Mostra Coffee. This beer is in Collaboration with our great friends from 3 Sons Brewing and Mostra Coffee."
"Imperial Oatmeal Stout aged 19 months in a Heaven Hill Rye barrel + Double Absence aged 9 months in a Heaven Hill Rye barrel with Madagascar Vanilla Beans + Finished on Ugandan Vanilla Beans & Macadamia Nuts = Beyond Opulence."
“This seasonal specialty is brewed with organic pale malt and almost 2 gallons of Vermont maple syrup per barrel. This cellar-aged brew is a huge, rich, and strong stout with a maple
“Blend of 21- and 24-month bourbon barrel–aged imperial stout.”
Bourbon barrel–aged imperial stout with vanilla beans.
"Bourbon Barrel-aged Imperial Stout."
"A blend of barrel aged and non-barrel aged imperial stout conditioned on vanilla beans and cacao nibs."
“2016’s La Negra is our bourbon barrel-aged Russian imperial stout, brewed with our British pale malt and an enormous amount of roasted malts. The resulting beer has a big bourbon and raisin nose, a rich body, and a bittersweet cocoa finish.”
“Brewed with roasted cacao nibs, cinnamon sticks, and vanilla beans and aged in Breckenridge Distillery bourbon barrels, Barrel Aged Mexican Achromatic is a rich, decadent beer.”
"This special edition of our massive Russian imperial stout matured in Elijah Craig 12-year bourbon barrels and brings waves of chocolate, vanilla, dried fruit, and cherry flavors, enhanced by the oak and bourbon character of the barrel and its previous occupant."
"Imperial stout brewed with ancho chili peppers, cinnamon, cacao nibs, and vanilla beans. Aged in whiskey barrels."
“Blend of imperial stouts aged in bourbon barrels across 26–52 months.”
“Imperial stout aged in Heaven Hill bourbon barrels.”
"We used flaked wheat and flaked oats to further enhance the mouthfeel."
"Aged in hand-selected special bourbon whiskey barrels and finished in port-wine barrels."
"Flavors of cocoa, fudge, vanilla, caramel, almond, plus leather and tobacco."
"This imperial stout has been aged for 12 months in bourbon barrels made from American White Oak. Rich bourbon and chocolate aroma, with a substantial malt body with notes of toffee, caramel, chocolate and coffee, and complex notes of vanilla and coconut from the oak's tannins, this is a wonderful stout to share or savor all on your own."
"Imperial Maple Stout aged in imported Moscatel wine puncheons for 18 months. Flavors of maple and chocolate marry with French oak, mild citrus, toffee, and raisin from the cask."
“Aged in a rye barrel, blended with barrel-aged imperial stouts, dosed with three types of vanilla.”
“Bourbon barrel-aged imperial stout conditioned on amburana wood chips.”
Rye and brandy barrel–aged imperial stout with banana, coconut, macadamia nuts, vanilla, and cacao nibs.
“Imperial stout with coffee and barrel-aged maple syrup. Aged in Blanton’s bourbon barrels.”
“Imperial stout aged in rum barrels with coconut, hazelnut, vanilla, marshmallow.”
"Imperial stout aged in bourbon barrels with coconut, Ugandan vanilla, and dulce de leche."
"70K aged in amburana wood barrels."
"Three vintages of spirit-barrel–aged stout ranging in age from 20–30 months."
"Notes of roast and soy sauce lead into a velvety smooth mouthfeel."
Our third variant of our ‘Dark Libations’ Imperial Stout was aged in a single rum barrel with irresistible mac-adamia nuts and vanilla beans.
“Blend of imperial stouts aged in a Pappy 23 barrel. Walnut, dark cocoa, anise, leather.”
The original, non-barrel-aged version of this beer starts as full bodied imperial stout. Conditioned on toasted coconut and Madagascar vanilla beans. Like a boozy liquid Mounds bar.
“A blend of imperial stouts and barleywines aged in bourbon and rye whiskey barrels with toasted black and white sesame seeds, smoked sea salt, maple syrup, cinnamon.”
"Oak and bourbon forward with big brownie batter flavors and delicate coffee and vanilla notes from extended aging in select Blanton’s, Weller, Dickel bourbon barrels. Think Ghirardelli brownie mix with bourbon substituted for water."
“Bourbon barrel–aged imperial stout with Ecuadorian, Ugandan, and Madagascar vanilla beans.”
“Barrel-aged imperial stout with Madagascar bourbon vanilla beans, Ghanaian cocoa nibs, toasted coconut.”
“Blend of bourbon barrel–aged imperial stout and honey wheatwine.”
"Thoughtfully selected and blended to achieve our goals."
Meatwhistle is a complex concoction, a giant imperial stout with a nice nose of vanilla and bourbon from oaken Heaven Hill barrels in which it was aged. Meatwhistle pleases the palate with hints of chocolate, raisins, currants, and coffee.
A blended imperial stout aged in whiskey barrels.
Imperial stout aged in bourbon barrels for 14 months with extended aging on Madagascar vanilla beans, bourbon barrel–aged maple syrup and Dragon Fly Coffee Roasters’ Terre Celesti whole bean coffee.
Imperial stout aged 15–17 months in rye whiskey barrels and steeped on ancho chilies, cocoa nibs, cinna-mon, and vanilla beans.
A collaboration with our friends from Cycle Brewing, this imperial stout is aged in brandy barrels with vanilla and cinnamon.
"Imperial Stout aged in Balcones Cask Strength Rye Whisky Barrel. We're getting notes of cocoa puffs and sweet chocolate milk with a mild rye spiciness from the rye whiskey barrel."
“Imperial milk stout aged in bourbon, American whiskey, and Nocino barrels.”
Imperial coffee stout with kopi luwak coffee, aged 15 months in bourbon barrels and then finished with fresh kopi luwak coffee. Brewed in collaboration with Horus Aged Ales.
Our imperial breakfast stout fermented with a ridiculous amount of maple syrup and conditioned on whole-bean Sumatra from Clutch Coffee. Aged in Heaven Hill, Woodford Reserve, and Bull Run bourbon barrels.
“A double bourbon barrel–aged, double-mashed imperial stout.”
“Imperial stout aged twelve months in Rittenhouse Rye barrels with cacao nibs, vanilla beans, ancho chiles, and cinnamon sticks.”
"This barrel-aged stout spends more than a year in barrels, sometimes closer to two. Notes of bourbon warm each sip, washing over a fudgy chocolate base."
