Learn about how we rate & review beers with our BJCP blind panel here
“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.”
“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.”
“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.”
“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.”
“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.”
“Blended barrel-aged stout. Conditioned on coconut, almond, Vanuatu vanilla beans.”
“Maple bourbon barrel-aged stout.”
“S’mores-inspired smoked imperial stout blended with bourbon barrel–aged imperial stout with vanilla beans, maple syrup, cacao, cinnamon, graham crackers added.”
“Aged for a year in bourbon barrels, then another year in maple-syrup barrels.”
“This beer is complex, rich, and full-bodied.”
“Peanut butter, dark chocolate, cheesecake, honey, caramel, spirit.”
“Aged in bourbon barrels, then dosed with maple syrup, blueberry puree, cacao nibs.”
“Brewed in the style of an imperial stout and aged in bourbon barrels with whole Madagascar vanilla beans for up to 4 years.”
"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."
"House mixed-culture... barrel-aged, rye-forward farmhouse ale with Hallertauer Blanc hops."
"Triple barrel-aged imperial stout."
“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."
Aged Oola Distiller’s bourbon barrels for a year, resulting in huge roasted malt, chocolate mousse, coconut, and ripe cherry flavors.
This delicate blend of 14-month Barrel Aged Barleywine from Fremont (in Woodford Rye and Willet Whiskey barrels) and Barrel Aged Stout (in Woodford Rye barrels) from Fort George is all about bilateral symmetry. FREMONT BARLEYWINE: Aged in Willet & Woodford Rye Whiskey barrels for 14 months. FORT GEORGE STOUT: Aged in Woodford Rye Whiskey barrels for 14 months.
“Blend of barrel-aged stouts. Aromas of crème brûlée, toasted oak, wildflower honey. Flavors of flourless chocolate torte, fig, vanilla bean.”
“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 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.”
"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.”
"Aged for 14 months in Superstition's Framboesa Atando barrels."
"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."
"This imperial stout was aged in Westland American Single Malt Whiskey barrels, imparting stellar notes of dark roast coffee, sweet vanilla, and cocoa powder."
"Hibernates for 11 months, picking up notes of caramel, spice, and oak complexity."
"Pretzels, marshmallow, peanut butter, and Ugandan cocoa nibs."
"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.”
Blended stout loaded with raspberry and vanilla in bourbon barrels.
Brewed with peanut butter and cacao nibs. Aged in Four Roses bourbon barrels.
Aged in whiskey then port barrels with coffee, cocoa, and orange peel.
“Lovingly crafted just once a year. Made with the finest malts, hops, fresh mountain water, yeast, and vanilla beans.”
“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.”
“Imperial stout aged in Makers Mark Private Select bourbon barrels.”
"Bourbon Barrel Aged Imperial Mole Milk Stout."
"For our version of Black is Beautiful we adjusted some of the malts to match our house stouts. We then took a portion of it to age in a single Sour Mash Willett Bourbon barrel and aged it for 9 months. Pours jet black with aroma and flavors of chocolate, vanilla, raisin and bourbon."
"Imperial Smoked Wheat Stout aged for 18months in Weller Bourbon barrels with Coconut and toasted Pistachios added. Made to commemorate our 2 year anniversary."
“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.”
"Aged with peanut butter coffee in bourbon barrels."
"Coupled with coffee and maple syrup."
"Blended with light-roast, Ethiopian coffee beans and Ghanaian cocoa nibs from TCHO."
"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.
BA breakfast stout with chocolate cereal, cocoa nibs, vanilla, and coffee brewed in collaboration with Cincin-nati Craft Beer Club and The Party Source.
Fudge cookies dipped in your favorite rye whiskey, decadent and rich.
The Dude conditioned with Tweed Coffee’s Foxtrot blend and aged in Wild Turkey bourbon barrels.
Bourbon Barrel Aged Imperial Stout blended with Bourbon Barrel Aged Barlewine
“Barrel-aged with toasted coconut, toasted macadamia nut, vanilla.”
“Bourbon and chocolate under the nose, then chased with vanilla and caramel throughout with legs.”
“Aged in bourbon barrels then in vanilla-extract barrels. Finished on a blend of vanilla beans.”
“Aged in bourbon barrels, then adjuncted with white chocolate, pistachios, marshmallows.”
“Our bourbon barrel–aged Russian imperial stout.”
"RIS aged in Irish style whiskey quarter casks."
"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."
"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!"
"It’s officially cold brew season, and our Bourbon Stout is ready for its afternoon pick-me-up. The stout base, boasting bakers chocolate and dark raisin notes, is bursting into Summer when layered with Coava Coffee’s Sulawesi Gowa Topidi, swirling qualities of mango, juniper, and brown sugar into this lively brew."
"Barrel-aged imperial breakfast stout with coffee, maple syrup, vanilla, cacao nibs, and lactose."
"Aged ... with Tahitian vanilla caviar, Fiji vanilla beans, and Haitian cacao nibs."
"Blend of ... barrel–aged imperial stouts finished on tons of coconut and Madagascar vanilla beans."
"Big notes of vanilla, wood, chocolate, and bourbon infuse this imperial stout."
Imperial stout aged in bourbon barrels for 14 months.
Russian imperial stout aged in Kentucky bourbon barrels.
Aged in bourbon barrels for at least 8 months, resulting in vanilla, oak, and bourbon flavors.
Brewed with walnuts, aged in rum barrels, conditioned on coconut and vanilla beans.
“A blend of barrel-aged stouts. Chocolate, oak, vanilla, and spirit.”
“Bourbon barrel-aged stout with toasted coconut, nutmeg.”
“Fresh roasted coffee and toasted coconut added to our Weller barrel–aged stout.”
“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.”
“Like eating s’mores around the campfire and sippin’ a good bourbon.”
“Imperial stout aged in bourbon, rum, and rye barrels.”
“Bourbon barrel-aged, with Mexican vanilla beans, toasted coconut, unsweetened coconut.”
“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.”
“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.”
"Barrel-aged double milk stout with vanilla, toasted coconut, and cocoa nibs."
"Dosed ... with freshly grated nutmeg and Dutch cocoa powder, before aging it in brandy barrels."
"Combines massive caramel and roasted malts with huge vanilla and oak flavor."
"Notes of bourbon, oak, chocolate, tobacco, and licorice."
"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.”
Super-tasty rich, dark, and flavorful with complementary characteristics of oak, vanilla, and whiskey.
A blend of four imperial stouts selected from our favorite barrels.
A blend of Ardbeg Scotch barrel–aged Oubliette, birch stave–aged Baltic Porter, Big Black Cow, Chester Cop-perpot, and fresh Oubliette and Earthling.
Brewed with five different kinds of chocolate. Aged in bourbon barrels.
Aged in bourbon barrels conditioned on vanilla beans and coffee beans.
Aged with coffee and vanilla beans.
“Our Weller barrel-aged stout conditioned on Madagascar and Comoros vanilla, Haitian and Philippine cacao nibs.”
“Russian imperial stout. Roasted-chocolate and burnt-malt flavors. Aged in Heaven Hill Bourbon barrels.”
“Conditioned on 10 ingredients, selected by 10 different breweries.”
“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.”
“Brewed with chocolate, coffee, vanilla, lactose; aged in Bulleit bourbon barrels.”
“Velvet Merkin milk stout aged in WhistlePig rye whiskey barrels.”
“Aged in bourbon barrels. Creamy chocolate flavors with a smooth and subtle bourbon flavor reign supreme.”
“Unorthodox Russian imperial stout made with rye and aged in bourbon and rye-whiskey barrels.”
“Aged in bourbon barrels with cacao nibs, caramel, milk sugar, vanilla, roasted pecans. Brewed with our friends at Angry Chair.”
“Imperial stout aged in bourbon maple barrels infused with maple syrup, vanilla, coffee.”
“This snack attack is known for its creamy caramel, rich chocolate, smooth peanut flavors.”
“Prophet base beer aged in a blend of Weller Wheated and Buffalo Trace Mash #1 Barrels.”
"Conditioned on coffee, cacao, vanilla, cinnamon, orange peel, and coconut."
"Aged in bourbon barrels for a year. More than 1.5 pounds of vanilla per barrel."
"Oozes with rich cocoa and spicy cinnamon aromas, with background notes of sweet vanilla."
"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."
Aged for three months in Wild Turkey Bourbon barrels, this luxurious stout has a deep ebony hue and a beautiful mahogany head. The woody, vanilla-like notes that the barrels imparat mingle with aromas of fresh baked bread, toffee, and espresso and envelop the rich chocolate and roasted barley flavors with a fine bourbon character.
“Our Chocolate Covered Cherry Stout aged in bourbon barrels for more than a year. It emerged velvety with hints of oak, vanilla, tart cherry, and chocolate. A monster of a beer, best enjoyed fireside, this beverage will warm your soul and vanquish winter’s howling winds and icy breath.”
“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.”
“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!”
Rich and smoky with a bourbon character of caramel, vanilla, spice.
A massively rich imperial milk stout, full of chocolate, that has a smooth warming finish with just a hint of smoke.
Rich coffee, bitter and milk chocolate, dark charred oak, vanilla, and caramel.
Aged in Rittenhouse and Willett Rye barrels with Madagascar vanilla beans.
"Blended Laws Whiskey House Barrel Aged Stout."
"Bourbon Barrel-Aged stout aged for 90 days in a blend of first use and second use bourbon barrels."
“Brewed with black walnuts and Belgian candied syrup. Pacific Northwest hops accompany English, German, American, and Belgian malts to create a sweet and rich springboard for deep nuttiness. Aged in bourbon barrels for 8–12 months.”
“Luring us in with its silky chocolate, slight nuttiness, and smooth burning bourbon taste, the darkness engulfs everything in its path. Brewed with hemp seeds and aged in bourbon barrels.”
“Our Ink imperial stout aged in bourbon barrels.”
“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.”
“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.
"Barrel-aged chocolate cookie stout with natural flavors added."
“Aged in rye whiskey and bourbon barrels. Finished on toasted coconut, vanilla beans, cacao nibs, cinnamon, coffee.”
“Vanilla, caramelized brown sugar notes with rich dark chocolate, hints of roasted coffee.”
“Aged in a mix of single-malt and bourbon barrels for 30 months. Super smooth and silky.”
“Aged in an Elijah Craig barrel, then finished in a Black Maple Hill barrel.”
“Imperial stout aged in George T. Stagg bourbon barrels for 22 months.”
“Bourbon barrel-aged with cinnamon, vanilla, cacao nibs, nutmeg, chile peppers.”
“Aged on coconut, toasted coconut, Tahitian and Papua New Guinea vanilla beans.”
"Imperial Double Cream Stout aged in Bourbon Barrel for 8 months."
"Regeneration Cycle is an onslaught of delectable richness from Madagascar vanilla bean and organic toasted coconut. Brace yourself for intense aromas of nougat, coconut fudge and patisserie pain a chocolate followed by divine flavors of sticky caramel, coconut macaroon and pot de crème."
"Imperial Stout aged in bourbon barrels with Tahitian vanilla added."
"Collaboration with Horus Aged Ales ... with coconut, vanilla, and hazelnut coffee."
"A blend of 21-, 15-, and 10-month imperial stout from some of our favorite barrels."
“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.”
“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.”
Imperial stout base aged in Buffalo Trace bourbon barrels.
Aged in High West Manhattan barrels.
Aged in maple syrup bourbon barrels with pecans, cinnamon, vanilla.
"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."
“Constructed with dark roasted malts, malted rye, and oak-smoked wheat, then banished for nine months in Kentucky bourbon barrels to add strokes of vanilla.”
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."
“Bourbon barrel aged. Coconut candy, syrup, water; desiccated coconut; shredded coconut; toasted coconut added.”
“Aged with ube, toasted coconut, roasted cashews, vanilla.”
“Aged in bourbon barrels. Flavored with Thai banana, coconut, vanilla beans.”
“Signature roasted notes, hints of vanilla and oak, and spirit-influenced finish.”
“Aged in Heaven Hill barrels with coconut, marshmallow.”
“Making its return with help from our friends at Mostra coffee.”
“Collaboration with Phase Three. Aged in bourbon barrels and maple-syrup bourbon barrels.”
“Milk chocolate, toffee, dark-fruit notes blend seamlessly with delicate spice from the barrels.”
“Aged in bourbon barrels. Notes of brownie, chocolate, wood, aged bourbon.”
“Vanilla cream, milk chocolate, roasted nuts, mixed fruits, toasted barrel, bourbon notes.”
“Aged in bourbon barrels, then conditioned on brewed sweet cherry puree and liquid cocoa nibs.”
"Aged in Old Forester barrels and conditioned on hazelnuts, cocoa nibs, and toasted coconut."
"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."
"Dessert stout aged in Maple Rye and Maple Bourbon barrels for 22 months with candy cap mushrooms, bourbon barrel-aged maple syrup and Vanuatu vanilla beans."
"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."
"Imperial Stout aged in bourbon barrels."
"We made our Teddy Bear Kisses even more cuddly on the palate by aging it in bourbon barrels."
"Imperial stout aged in maple syrup bourbon barrels with Indian vanilla beans."
"Loaded with exorbitant amounts of coconut, almonds, and cocoa nibs."
"We took our Dosvidanya Rye and added vanilla to bring out the sweetness."
"Aged with loads of coconut, freshly zested navel oranges, and ... Madagascar vanilla bean."
"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.”
“Each year this excellent coffee stout is made with a different bean variety. With the change in coffee comes a change in the flavor profile, making each release truly unique from the previous year’s.”
Coffee notes, balanced by the tart sweetness of fresh blackberries, aged in bourbon barrels.
Bourbon barrel-aged imperial breakfast stout made with oats, chocolate, Kona coffee, and bourbon barrel–aged Iowa maple syrup.
“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.”
“Began as a Serpent’s Stout base aged in bourbon barrels with coffee and cacao nibs added before packaging.”
“Brewed with vanilla beans, cinnamon, fresh Casselmonte Farm baby ginger, and Bearer Farms wildflower honey. Matured in Virginia bourbon barrels.”
“In this silky stout, a double dose of vanilla derived from both fresh bourbon barrels and the trio of Tongan, Ugandan, and Mexican whole vanilla beans is complemented by essences of chocolate, caramel, and molasses.”
“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']
“Robust roasty maltiness. Finishes dry, with spiciness from the barrel and added rye.”
“Imperial stout aged in Caribbean rum barrels.”
“Aged in a Woodinville bourbon whiskey barrel, a Willett rye barrel, a Woodford Reserve barrel.”
“Black cherry, dark chocolate, vanilla, roast coffee. Notes of cereal grain, toasted coconut, cocoa nibs.”
“Blend of imperial stouts aged in bourbon barrels.”
“Imperial stout aged in bourbon barrels with Madagascar vanilla beans and Coava coffee.”
"Aged in Woodford Reserve barrels and finished with Oregon blackberries."
"Eagle Rare Single Barrel Pick from Bronson's Liquor Store aged for 1 year and treated with Chocolate, Locally Roasted Coffee, Maple Syrup and Vanilla Beans."
"Our Imperial Stout aged 15 months in a Laws whiskey barrel."
“Dark cacao, espresso, and torched sugar laced with rich vanilla, toffee, marshmallow.”
"Imperial snack stout with Philippines Sitio Belis coffee and maple. Aged in bourbon barrels."
"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."
"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 Blaum Bros. and Old Fitzgerald barrels."
Imperial oatmeal stout aged for 27 months in a 5-year-old Old Forester bourbon barrel.
Brewed with specialty grains and molasses, then barrel-aged for 12 months to produce subtle sweet vanilla and oak-forward flavors.
Brewed with cinnamon, vanilla, Mississippi Mud Espresso, cacao nibs, and maple syrup. Aged in Four Roses bourbon barrels.
Exhibits notes of creamy toffee, sweet vanilla, dark brown sugar, candied dates, and coconut.
“Brewed with handmade marshmallow fluff, graham crackers, and bittersweet baker’s chocolate and aged for six months in bourbon barrels.”
“A unique blend of Bourbon County Brand Stout aged in rye whiskey barrels with blackberries, Luxardo candied cherries, fresh sour cherries, and sea salt.”
“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."
“Imperial stout aged in a single Stagg Jr. bourbon barrel.”
“Bourbon barrel–aged in Brazilian amburana wood.”
“With cacao nibs and coffee. Aged in bourbon barrels.”
“Base imperial stout aged in a Buffalo Trace bourbon barrel and conditioned on Amburana spirals.”
“Imperial stout aged for 24 months in Heaven Hill barrels.”
“Brewed with Maris Otter, light and dark crystal, chocolate and malts. Aged in Black Dirt Distillery bourbon barrels. Bourbon. Deep chocolate. Snow days.”
"This variant is blended from Cuppa aged in Buffalo Trace, Heaven Hill and Weller barrels for 12 to 18 months. The Weller barrels’ age is notable: 7, 15 & 16 year were included in this blend. Conditioned on cacao nibs, vanilla, coffee, and hazelnut."
"Blended Imperial Stout aged in Bourbon barrels for 12 months and aged on Ecuadorian chocolate/cacao nibs."
"Aged for 12 months in freshly dumped bourbon barrels, with aromas of baker's chocolate, marshmallow, and nougat."
"Aged in rye whiskey barrels with organic Ghanaian cocoa and organic Tahitian vanilla beans, this stout’s jet-black body gives way to aromas of whiskey-soaked lady fingers and fudge. Its flavors of brownie batter, toasted marshmallow, and dark molasses wash through with a velvety mouthfeel. Designed to embody the complementary and contrasting expressions of chocolate and vanilla, we hope you enjoy the beauty of this duality, or should we say, dualité."
"Imperial dessert stout aged in Weller barrels and conditioned on chocolate covered malt balls."
"The base of this stout was conditioned on a very rare honey varietal - Meadowfoam Maple - before being aged for 23 months in an 8 year Blanton’s Bourbon barrel."
"This beer uses Griffith batch 6 aged in Woodford Reserve bourbon barrels for one year. This batch uses the same coffee used in standard Griffith batch 7. Thanks to the barrels you’ll get extra notes of vanilla, caramel, & dark chocolate."
"Imperial coffee stout aged in rum barrels finished with toasted coconut."
"Maple pecan variant of Ratio's bourbon barrel–aged Genius Wizard."
"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."
“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.”
“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.”
“2016 bourbon barrel–aged version of Nightmare Fuel. More heavenly. More horrifying.”
Dark, sexy, velvety winter nectar.
“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.”
“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.”
“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.”
“Aged in double-oaked Woodford Reserve bourbon barrels.”
“Imperial stout.”
“Imperial stout aged two years in 14- to 18-year-old whiskey barrels.”
“Aged in Elijah Craig bourbon barrels, then in XO cognac barrels.”
“2017, 2018, 2019 Rey Gordo blended and barrel-aged.”
“Imperial stout aged 12–18 months in whiskey barrels.”
“An imperial stout aged in whiskey barrels with coffee.”
“Aged in barrels with bananas, coconut, toasted almonds, vanilla beans, cinnamon.”
"1 & 2 is a very special batch to us. filled as S-001 & S-002 these are the very first casks that were filled here at phase three. We let them rest for 26 months with minimal temperature control. the resulting beer is full of char, subtle smoke, bakers chocolate, and dried fruit. This batch will be sold in limited amounts during special weekends over the next several years."
"Anniversary Bourbon County Stout is aged 2 years in Weller 12 Year barrels and is a special variant to celebrate Goose Island’s 10-year tradition of releasing Bourbon County Stout on Black Friday (2020)."
"Imperial stout brewed with English hops and English malts then aged in Adnams Southwold single malt whisky barrels from Suffolk County, England."
"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 Aged in Laird's apple brandy barrels for 21 months."
"WWEHA pours a vicious jet black with espresso laced foam. A full on cozy aroma profile with campfire marshmallow, fudgey chocolate and choice pipe tobacco on the front. Bourbon saturated coconut, marshmallow and vanilla follow and end with...an altogether too easy to finish beer, despite its heft."
"Aged more than a year in freshly emptied bourbon barrels, then finished in apple brandy barrels for over another year."
"Imperial stout aged in bourbon barrels with hazelnut, cocoa nibs, and vanilla beans."
"Imperial stout with coconut, aged in whiskey barrels."
"Barrel-aged imperial stout with Mexican vanilla beans."
"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."
“The 2015 Buckley Imperial Breakfast Stout aged in bourbon barrels.”
Bourbon barrel–aged Russian imperial stout.
Dark, bitter chocolate, raw cacao, heavy oak, and no adjuncts.
Aged in rum barrels.
Aged in rye whiskey barrels. Chocolate, vanilla, dried fruit, cherry.
Barrel-aged imperial stout with coffee, cacao, and vanilla.
Russian imperial stout aged in rye whiskey barrels with toasted coconut and vanilla beans.
“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.”
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.
"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."
“Aged in a collection of freshly emptied Heaven Hill barrels.”
“Finished on coconut, cinnamon, vanilla beans.”
“Notes of bourbon, chocolate, cinnamon, Thai chiles with a dry finish.”
“Aged for 24 months in a blend of whiskey barrels; aged on maple syrup.”
“Aged in Woodford Reserve barrels.”
“Integrated flavors of vanilla, anise, chocolate, coffee, charred oak.”
“Aged in bourbon and apple-brandy barrels, conditioned on honey, vanilla, marshmallow.”
"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."
"Blend of non-adjunct stouts aged 2yrs in Weller and Beale Mead barrels; features heavy barrel character and dark fruits."
"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."
"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."
"Seventeen months in Heaven Hill Barrels, with extended aging on ... Madagascar vanilla beans."
"Conditioned on more than three pounds per gallon of toasted coconut flakes and raw coconut chips."
"Aged in Four Roses barrels for 14 months, conditioned on 1.5 pounds per barrel of vanilla beans."
"Taste the difference terroir makes ... with vanilla beans sourced from across the world."
"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."
“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.”
Aged in Heaven Hill and Four Roses bourbon barrels and Woodford Rye whiskey barrels.
A blend of multiple vintages of our stout aged with coffee in bourbon barrels.
Aged in a blend of maple, vanilla, and double-oak bourbon barrels, infused with coffee.
Bourbon barrel–aged imperial stout with vanilla beans.
Bourbon barrel–aged with coffee, cacao, and Mexican-inspired spices.
“Bourbon barrel-aged stout with Madagascar vanilla beans and cacao nibs.”
“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.”
“Blend of 21- and 24-month bourbon barrel–aged imperial stout.”
"Bourbon Barrel-aged Imperial Stout."
"A blend of barrel aged and non-barrel aged imperial stout conditioned on vanilla beans and cacao nibs."
“Blend from our favorite barrels: Willett bourbon, Austin Nichols 17 Year, Russell’s Reserve, Maplewood Rye.”
“Aged in rhum barrels with coconut, almonds, vanilla, marshmallow.”
“Barrel aged then slammed with toasted coconut, vanilla beans.”
“Blend of imperial stouts aged in bourbon barrels across 26–52 months.”
“Imperial stout aged in Heaven Hill bourbon barrels.”
"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."
"For this year's iteration of Double Barrel 1910 Medianoche, we utilized the same double-barrel technique as our 2020 release, which was inspired by the process used by Old Forester® to create their 1910 bourbon, but with extended aging to unlock even more barrel complexity. After aging for 13 months in freshly emptied 6-11-year-old Kentucky bourbon barrels (heavy toast, light char), we finished this special batch of Medianoche in Old Forester 1910 casks (light toast, heavy char) for an additional 10 months. After more than 23 months combined between the two casks, Double Barrel 1910 Medianoche expresses notes of toasted marshmallows, English toffee, burnt caramel, vanilla, and sweet 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."
"Imperial stout brewed with ancho chili peppers, cinnamon, cacao nibs, and vanilla beans. Aged in whiskey barrels."
"Shadow Raptor reveals the intricate nuances of vanilla selected from around the world. Layered delicately so as to still allow the influence of the barrels to emerge in your glass. We get notes of vanilla waffle cone ice cream, dark chocolate, and a whisper of bourbon in the finish."
"Mixed-culture ale barrel-aged in red wine barrels for over two years and refermented on over 5.5 lb per gallon of fresh South Carolina peaches."
"Boiled for more than six hours, with Belgian candi sugar, cocoa husks, and Tahitian vanilla beans."
"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.
Rye and brandy barrel–aged imperial stout with banana, coconut, macadamia nuts, vanilla, and cacao nibs.
Aged in Eagle Rare bourbon barrels for 14 months, then treated with Ugandan vanilla beans.
Aged in rye whiskey barrels with coffee and cinnamon added after aging.
Aged for 2 years in Heaven Hill bourbon barrels with Madagascar vanilla beans, whole cinnamon, and Ver-mont maple syrup.
“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.”
“Aged in raspberry brandy barrels. Dark chocolate, fresh raspberry, wood, brandy.”
“A blend aged in a Willett bourbon barrel, a Peerless Rye Whiskey barrel, and an Elijah Craig bourbon barrel.”
“Flavors of marshmallow, almond, cacao—a 3 Musketeers candy bar.”
“Bourbon barrel–aged, then aged in our maple syrup–bourbon barrel.”
“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.”
"We rested this batch of Dire Wolf in a Tawny Port puncheon for 14 months then added Madagascar vanilla beans and Single-origin Cacao from Dominican Republic. The Cacao adds rich complexity and complementary notes of fig, cherry, and citrus."
"Toasted Marshmallow."
"A curated blend of Stouts aged in bourbon barrels for 23-27 months."
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.
"Stout aged in whiskey barrels with cacao nibs and Luxardo cherries."
"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 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.
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.
"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.”
“Notes of Nilla Wafers, melted caramel, fresh chocolate-chip cookies, oak, hints of cinnamon pecans.”
“Aged in whiskey barrels with ancho chile peppers, cacao nibs, cinnamon sticks, vanilla beans.”
“Imperial milk stout aged in bourbon, American whiskey, and Nocino barrels.”
"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."
"A blend of 5 year Laws Rye Whiskey Oatmeal Stout and two different 7 Year Willet Rye Whiskey Here Be Monsters. Conditioned on Toasted Coconut, Hazelnut, Madagascar Planifolia Vanilla & Lactose."
"Aged 12 months in freshly dumped bourbon barrels with added Madagascar and PNG vanilla beans."
“Solera-style aged nine months in a French Bordeaux foeder with our mixed culture, then an additional eight months in gin barrels.”
"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."
2018 Maman was aged for 12 to 14 months in Rittenhouse Rye barrels before blending and packaging. It’s our purest expression of beer in oak and presents a luxurious combination of cocoa, caramel, vanilla, and ma-ple wrapped up with a big boozy bow.
A blend of 1- and 2-year bourbon barrels conditioned on Madagascar vanilla.
“Aged in bourbon barrels, conditioned on Madagascar bourbon vanilla beans.”
“A double bourbon barrel–aged, double-mashed imperial stout.”
"Blended from Cuppa aged exclusively in Peerless Rye Whiskey barrels for 12 months. Conditioned on Metric coffee, and 3 varieties of vanilla beans: Madagascar, Papua New Guinea, and Indonesian."
“Imperial stout aged twelve months in Rittenhouse Rye barrels with cacao nibs, vanilla beans, ancho chiles, and cinnamon sticks.”
