204 of the Best Chocolate Stouts, Blind-Tasted and Ranked

“Night Pils marries everything we know about making black IPA and Pils. The dark malt backbone brings notes of chocolate and dark fruits while the lager yeast provides a crisp, clean finish. The result is a beer that looks like a stout but drinks like a lager.”

“A creamy, full-bodied sweet stout with subtle chocolate and coffee flavors and a well-balanced soft roastiness. Saint Arnold Winter Stout is loosely filtered to preserve a rich mouthfeel.”

“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 dark, almost black, beer from lots of chocolate malt, which contributes the flavor; no added coffee or anything else. This beer is made with a single strain of wild yeast, and the recipe is dead simple.”

“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 non-alcoholic Irish Stout with notes of rich chocolate & roast malts."

Aromas of Snickerdoodle, almond, cinnamon, and nutmeg precede flavors of pecans, baker’s chocolate, date, and churros. Finish of lingering roast, spiced dark chocolate, and cinnamon.

“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.”

“A roasty, chocolaty barrel-aged liquid treasure that leaves you dreaming of vanilla bourbon notes.”

“A complex malt bill creates a rich, decadent, complex beer that features layers of bittersweet, dark, milk chocolate.”

“Ebony in color with a rich creamy head, earthy flavor, and a mellow, chocolate finish.”

“This gorgeous and full-bodied stout is full of velvety malt texture and hints of chocolate, licorice, and dark roasted coffee. You may notice intriguing hints of spice, which make this stout a perfect pairing for any food that you’d usually serve with red wine.”

“This brew captures everything you’d expect from a traditional mole—coffee, chocolate, heat, and smokiness. Foremost is coffee, which is followed by layers of chocolate, courtesy of the chocolate malt, cocoa powder, and cacao nibs. Finally, a subtle lingering heat and smokiness from our blend of ancho, pasilla, mulato, and chipotle peppers, as well as cinnamon, which is gone by the time you’re ready for your next sip.”

“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.”

“Peanut butter, dark chocolate, cheesecake, honey, caramel, spirit.”

“Vanilla Bean Buffalo Sweat is a combination of our award-winning oatmeal cream stout, Buffalo Sweat, with whole Ugandan vanilla beans. The result is the natural espresso-chocolate flavors of Buffalo Sweat infused with the sweetness of vanilla. It’s an exceptional treat on a cold winter’s night.”

“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?”

"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."

“A rich black ale with dark roasted malt flavors blended with bittersweet chocolate, our own blend of three Mexican chile peppers, and cinnamon.”

“Ebony in color with a rich creamy head. An earthy flavor of oats and hops that gives way to a rich chocolate truffle finish.”

Traditional Milk stout with a hint of Coconut and Chocolate.

“A sweet imperial stout with lots of chocolate and coffee notes accompanied by plums. Strong yet not overwhelming, very flavorful and powerful. Try aging it for a couple of years to get its full complexity.”

One of the first beers in Highland’s 25-year history. It is rich and malty with bold roasted chocolate and cof-fee notes from roasted barley.

Aged Oola Distiller’s bourbon barrels for a year, resulting in huge roasted malt, chocolate mousse, coconut, and ripe cherry flavors.

"Summit Oatmeal Stout in bottles offers notes of hazelnut, caramel and chocolate. Full and sweet with a robust body, it finishes bright and crisp."

“Blend of barrel-aged stouts. Aromas of crème brûlée, toasted oak, wildflower honey. Flavors of flourless chocolate torte, fig, vanilla bean.”

"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."

“We decided to take our classic brewhouse Stone Coffee Milk Stout and make our own riff by adding fresh chocolate mint and peppermint. The bright, intoxicating aromatics of the chocolate and mint emanating from this smooth-drinking, caffeinated libation are palpable.”

“A Scandinavian-inspired imperial stout, Konrad’s is an easy-to-drink and soft stout with much taste of chocolate and coffee and a hint of licorice. It has more than enough bitterness to balance the sweetness.”

"Inspired by the cafes of Latin America, Cocoa Café is a chocolate, vanilla, and cinnamon coffee milk stout."

"This special edition of AleSmith’s signature imperial stout showcases unparalleled hints of rich chocolate, coconut, dark fruit and creamy sweetness, all interlaced with intoxicating whispers of Mostra Coffee – bestowing local artisanal flair suited to an imperial stout of this caliber."

"Brazilian coffee, chocolate, oats, and milk sugar bring their best to this delightful, decadent beer."

“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.”

Brewed with peanut butter and cacao nibs. Aged in Four Roses bourbon barrels.

“An ode to the almighty pumpernickel bread.”

“Coffee aroma with flavor notes of chocolate and toffee and a nice, dry finish.”

“Our chocolaty, winter-spiced mocha stout is back. This delicious take on Mexican hot chocolate is crafted with cocoa, coffee, pasilla peppers, vanilla, cinnamon, and nutmeg. ¡Claro que sí!”

"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."

“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.”

“This deep, dark, viscous brew delivers defined, robust, chocolaty notes with a hint of hops freshness. As this beer ages, those big flavors mellow, leaving behind a smooth, balanced sipper.”

“Our imperial milk chocolate stout base with a blast of marshmallows.”

BA breakfast stout with chocolate cereal, cocoa nibs, vanilla, and coffee brewed in collaboration with Cincin-nati Craft Beer Club and The Party Source.

“Made with orange zest, vanilla, roasted cocoa nibs—a play on the childhood favorite.”

"Blended with light-roast, Ethiopian coffee beans and Ghanaian cocoa nibs from TCHO."

Our malty beast. Two-row malt, chocolate malt, roasted barley, and dark crystal malts make up the grist. Columbus hops, added for bittering only, let the abundance of malt in this beer shine through. Drakonic is smooth and dense with flavors of licorice, coffee, and chocolate and a slightly dry finish.

“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.”

Layers of rich, smooth coffee blend with notes of chocolate and graham cracker topped with a hint of marshmallow.

"Black barley and roasted malt provide distinct notes of rich chocolate and espresso."

“Bourbon and chocolate under the nose, then chased with vanilla and caramel throughout with legs.”

“Aged in bourbon barrels, then adjuncted with white chocolate, pistachios, marshmallows.”

"Rich notes of baker's chocolate, maple sap, and tobacco blend with barrel character."

“Pours a midnight black with a light tan head. Smells of coffee and dark chocolate; the mouthfeel is smooth with flavors of roasted malts, oatmeal, and warm bread. Satisfying but not heavy.”

“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.”

“A blend of barrel-aged stouts. Chocolate, oak, vanilla, and spirit.”

"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."

"Big notes of vanilla, wood, chocolate, and bourbon infuse this imperial stout."

“Notes of hazelnut, caramel, chocolate. Sharp and sweet with a more robust finish.”

“Cascading aromas of roasted peanuts, dark chocolate, coffee.”

“Dessert flavors of hazelnut, vanilla, chocolate with our blend of barrel-aged imperial stout.”

Brewed using authentic Rappahannock River oysters brought to us by Rappahannock Oyster Company. Those briny bivalves impart a slight salinity that is followed up by rich, roasted chocolate malts and a silky mouth-feel.

"Our modern interpretation of a classic Imperial Stout. Wheat is added for body and creaminess which plays perfectly off the rich and intense notes of dark chocolate and hints of plum and fig."

“Deep black, dark chocolate, and full roast flavors in a sessionable stout.”

“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.”

“A surprisingly bright taste and a dry, chocolaty finish—one evocative of dark brews enjoyed in Belgian taverns 500 years ago. Not a porter, not a stout—it’s 1554.”

“Double Chocolate Stout is an evolution of Rogue Chocolate Stout, which is flavored with imported Dutch bittersweet chocolate. The winner of three World Beer Championships Gold Medals.”

“Russian imperial stout. Roasted-chocolate and burnt-malt flavors. Aged in Heaven Hill Bourbon barrels.”

“Peanut butter imperial stout brewed with chocolate.”

 “Pairs the dark-chocolate malty sweetness of a stout or a porter with the smooth drinkability of a lager.”

“Our English-style oatmeal stout. Flavors reminiscent of coffee and chocolate-chip cookies.”

“Our Weller barrel-aged stout conditioned on Madagascar and Comoros vanilla, Haitian and Philippine cacao nibs.”

"Dosed ... with freshly grated nutmeg and Dutch cocoa powder, before aging it in brandy barrels."

"Notes of bourbon, oak, chocolate, tobacco, and licorice."

“This massive stout pours a mahogany black with a thick, brown head. The aroma is all chocolate and toasted malt. The first wave of flavor embraces anise and dark, bitter chocolate but opens up to include coffee, smoke, and rich sweet malt.”

Roasted barley and chocolate malts were combined with three types of caramel malts for a rich, full mouth-feel. Chinook, Cascade, and Sterling hops lend a balanced bitterness and subtle hops flavor.

"Massive amounts of roasted barley and chocolate malts were 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 to this brew that’s as black as the vacuum of space."

"Take A Hike: S'mores Stout has nice roasted notes balanced by the sweetness of Chocolate, Marshmallow & Vanilla. The perfect campfire dessert."

“Combines roasty chocolate richness, a creamy body, and a touch of piney character.”

“Brewed with chocolate, coffee, vanilla, lactose; aged in Bulleit bourbon barrels.”

“Aged in bourbon barrels. Creamy chocolate flavors with a smooth and subtle bourbon flavor reign supreme.”

“This snack attack is known for its creamy caramel, rich chocolate, smooth peanut flavors.”

Motor Oil No. 5 is our incredibly decadent, rich, and roasty imperial stout treated with sweet orange, vanilla, and cacao nibs. Like a Lindt orange chocolate bar.

Brewed with five different kinds of chocolate. Aged in bourbon barrels.

"Inspired by the traditional foreign extra stout style, this dark ale brings deep, rich, malty chocolate flavor and a velvet-smooth body from the addition of oats and roasted wheat. Go beyond light and embrace the darkness."

“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.”

“Tao: Chinese for ‘path’ or ‘way’. Should you follow the Cocoa CowTao of UCBC, it will guide you to a place of confectionary, bovinic, and zymurgic fusion, where you will find fulfillment through the exquisite wisdom of Chocolate Milk Stout.”

"Barrel-aged chocolate cookie stout with natural flavors added."

“Choklat Oranj is a stout brewed with chocolate and orange peel, opaque black in color, and a delicious dessert beer. Perfect alone or enjoyed as a float.”

A massively rich imperial milk stout, full of chocolate, that has a smooth warming finish with just a hint of smoke.

"Coffee and chocolate forward American style stout."

“This massive Russian imperial stout brings waves of flavors: chocolate, cherries, raisins, coffee, and toffee, finishing with a non-traditional dose of aroma hops.”

“Deep, dark intense roasted malt, coffee, and chocolate notes resound deeply in this 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.

"Big, bold and bitter like dark chocolate. Deep, dark, and rich with a little bit of bite."

"Roasty and chocolate notes throughout ... a big beer that balances with kiss of sweetness."

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.

“Vanilla, caramelized brown sugar notes with rich dark chocolate, hints of roasted coffee.”

"Our Dosvidanya Rye has deep, rich, dark-chocolate maltiness and earthy, spicy rye flavors."

"Roasty and deep ... providing swirling intense flavors of coffee, chocolate, bourbon, and vanilla."

"Aromas and flavors of roasted coffee and dark chocolate balanced with a nice dry finish."

“This Double Stout reveals notes of roasted malt, coffee, and sweet baker’s chocolate with a caliente kick of fresh Serrano chiles.”

“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.”

“Chocolate, sweet caramel notes, hints of vanilla on the nose. Chocolate, dark cherries, lightly woody and bittersweet on the tongue.”

“Oatmeal stouts are characterized by a roasted front flavor, smooth rich oats, a touch of chocolate flavor and dry finish. Oatis is bigger than the traditional style with more alcohol, body, and a touch more bitterness to keep it balanced.”

“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!”

This pitch black Russian imperial is a perfect storm of rich roast, nutty aroma, and chocolate flavors.

Rich coffee, bitter and milk chocolate, dark charred oak, vanilla, and caramel.

"We added organic Huehuetenango coffee from Guatemala (roasted by our friends at Mostra) and organic Oregon hazelnuts to this imperial stout, resulting in a myriad of aromas including nutty coffee, pizzelle, vanilla, bakers chocolate and toffee. Flavors of rich hazelnut and mocha mingle among a decadent, velvety mouthfeel."

"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."

"Deeper black, darker chocolate and fuller roast flavors than in this roaring imperial stout's little sibling. Watch the snow fall outside, it's already winter."

“This stout achieves its dark chocolate aroma and flavor through the blending of six malts and months of aging. There is nothing better to enjoy with chocolate desserts, cheesecake, and ice cream.”

“Brewed with well water, the gently roasted organic chocolate malt and organic cocoa impart a delicious, smooth, and creamy character, with inviting deep flavors and a delightful finish.”

"We take a traditional milk stout and add chocolate, coconut, and vanilla."

“Allegro Coffee’s exotic Mocha Java blend’s dark cherry flavors and spicy undertones weave into the milky sweet stout like a chocolate-covered espresso bean melting on your tongue.”

"This roasty oatmeal stout finishes with notes of chocolate and slight bitterness."

“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.”

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.

“Oats provide a smooth texture that complements roasted and chocolate flavors.”

“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.”

“This insanely delicious take on Mexican hot chocolate is crafted with cocoa, coffee, pasilla peppers, vanilla, cinnamon, and nutmeg.”

“Pitch black with huge notes of chocolate, roast, coffee, burnt malt, and alcohol balanced by aggressive hops bitterness.”

“Aromas include coffee, bitter chocolate, caramel, black currant, and blueberry. The flavor initially follows the nose, then a pop of smooth bitterness and a lingering, roasty finish.”

“Velvet Merlin offers robust cocoa and espresso aromas with subtle American hops nuances. Rich dark chocolate and roasted coffee flavors accentuate a creamy mouthfeel and dry finish to create balance in this full-bodied stout.”

“Our milk stout is full-bodied and smooth, with rich chocolate flavors and complex maltiness, along with a touch of subtle lactose sweetness.”

“A big imperial stout with an overwhelming roasted malt characteristic. It has a velvety smooth, yet full, mouthfeel that hides any alcohol tones. A thick, dense, dark chocolate-colored head delivers aromas of roast, and the flavors are heavily toasty and biscuity, lingering on the tongue.”

Slightly sweet, with bold chocolate and dark caramel flavors that are complemented by subtle hints of fruit that evolve from additions of caramel malts and molasses.

"This is a big chewy Porter that focuses on quality malts. This luscious brew has the nose and flavor intensity of an imperial stout but comes in at a reasonable ABV. Best Fiends contains no adjuncts yet is packed with aromas of freshly baked chocolate croissant, graham cracker, cigar tobacco, high percentage cacao, and malted milk ball."

Bourbon barrel-aged imperial breakfast stout made with oats, chocolate, Kona coffee, and bourbon barrel–aged Iowa maple syrup.

“Lager yeast makes this big dark beer extremely smooth and chocolaty. It lacks the roast bitterness of a stout but has layers of chocolate, coffee, caramel, perhaps toffee, and a wine-like finish.”

"Named for our brewer's attire, this American Stout has notes of dark chocolate and a nice roasted flavor. The only thing more solid than this recipe is Daniel's biceps."

['"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']

“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.”

“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.”

“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.”

“Coffee Coconut Stout, as you may have guessed, features loads of toasted coconut and freshly roasted Peruvian coffee from our friends at Zoe’s Cafe here in downtown Greeley. The sweet, creaminess of the toasted coconut offers a perfect complement to the complex character contributed by Mama Nelly’s coffee, a blend of four different roasts of the same direct-trade Peruvian beans. These delicious, unique flavors are supported by a full-bodied, yet balanced, base stout brewed with both lactose and flaked oats for mouthfeel and a variety of chocolate malts, crystal malts, and roasted barley.”

“Fuller bodied with notes of cacao, dark-chocolate Oreos, and toasted almonds.”

“Black cherry, dark chocolate, vanilla, roast coffee. Notes of cereal grain, toasted coconut, cocoa nibs.”

"Notes of roasty dark chocolate, coffee, molasses, vanilla, marshmallows, graham crackers, and smooth whiskey."

"Caramelized subtlety at the start, mellows into chocolate and coffee malt flavors, and finishes with a clean, traditional dryness."

“The creamy sweetness of milk sugar complements the dark-roasted barley to create a medium-bodied beer that is rich, complex, and delicious with a definite espresso-chocolate aroma and flavor.”

"Teddy Bear Kisses features an abundance of dark malts and high-alpha hops for a powerful impact of roast, chocolate, and sweet bitterness. The velvety malt character, balanced bitter intensity, and soothing chocolate notes are created by long aging on fair trade cocoa nibs."

“Inspired by one of our favorite Calypso songs, we brewed an imperial Russian stout with molasses. Letting our natural microbes do most of the work, we then laid it down in tequila barrels for an additional year. Big, boozy, and wild with notes of chocolate.”

“Brewed with an obscene amount of chocolate malts (more than 150 pounds), oatmeal, and crystal malts to lend a sweet, caramel malt backbone and smooth, creamy mouthfeel. Fermented with a clean, attenuative yeast strain to keep the focus on the malts and adjuncts. The spiciness of the cinnamon sticks is a wonderful contrast with the rich, dark chocolate notes from the cacao nibs, and the vanilla beans top it all off with a creamy, decadent sweetness.”

“Cloaked in black and crowned with vibrant color, the cassowary is the embodiment of prehistoric grace and primal ferocity. Our imperial milk stout is equally bold and unapologetically rich, presenting a balanced aroma of chocolate truffle and dark fruits followed by leather, toffee, and almond that linger on the palate and earn the name Hardywood Cassowary; a graceful behemoth in the beer world.”

The nose is dominated by aromas of baker’s chocolate and vanilla bean while re-fermentation on black cher-ries gives the beer a silky texture reminiscent of a Black Forest cake.

"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."

“Big, bold, and black. This unusual lager style has many similarities to imperial stouts. A lengthy conditioning period creates a silky-smooth chocolaty mouthfeel enhanced by the use of oats and brown sugar. Noticeable sweetness gets balanced by roasted malt and hops bitterness.”

“Fifty pounds of lacotose, two different types of chocolate malt, and a touch of roast.”

"Barrel-Aged imperial stout with coconut, chocolate, pecans, vanilla and lactose."

“Brimming with darkly roasted malts and rich notes of chocolate and coffee, this velvety-smooth oatmeal stout lingers and lounges into your heart. Gone before you know it... ”

“With cacao nibs and coffee. Aged in bourbon barrels.”

"English-inspired with notes of rich milk chocolate, dark fruit—soft, comforting finish."

“Brewed with handmade marshmallow fluff, graham crackers, and bittersweet baker’s chocolate and aged for six months in bourbon barrels.”

"Pours a deep, midnight black with a light tan head. Smells of coffee and dark chocolate and the mouthfeel is velvety smooth with flavors of roasted malts, oatmeal and warm bread. Dragonstooth is a very drinkable stout - satisfying but not heavy."

“Welcoming notes of dark chocolate and coffee, complex yet mellow flavor.”

“Brewed with Maris Otter, light and dark crystal, chocolate and malts. Aged in Black Dirt Distillery bourbon barrels. Bourbon. Deep chocolate. Snow days.”

"Notes of bittersweet baker's chocolate and oak dominate with subtle spice notes and a full body."

“Like a sound system that fills the room with audibles swarming in every direction, this massive smoked wheat stout overtakes your senses with aromas and flavor of dark chocolate, caramel, roast, smoke, earth, and wood, It’s heavy, but you have to drop that bass every once in a while if you really wanna get down.”

“Darkly roasted chocolate malts are combined with two types of cacao nibs, creating a balance between subtle chocolate cake decadence and residual malt sweetness to pull you deeper into the complexity of The Nothing.”

"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."

"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."

“Brimming with chocolate and cinnamon flavors. The distinctive characters of Mexican hot chocolate are the base of this decadent stout.”

“Stout brewed with cacao nibs with natural flavor added.”

“Vanilla Milk Stout is a rich black stout enhanced by the addition of lactose and fresh Madagascar Bourbon vanilla beans for a unique drinking experience.”

“American stout with notes of roast, chocolate, toffee.”

“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.”

“Aggressively hopped with four different Pacific Northwest varieties to create a depth of character. Full-bodied with notes of rye, treacle, chocolate, and espresso.”

“Cocoa nibs and shells from Olive and Sinclair Chocolate Company give this beer its great taste! An appetizing cold-weather treat, this sweet stout is rich creamy and uniquely satisfying.”

“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.”

“With big, roasted malt character and notes of bitter dark chocolate and coffee, One-Eyed Jacques goes rogue from the fleet of stouts with bold fruity esters, and raisin and fig-like qualities from Belgian yeast and Belgian candi sugar used in the brew.”

"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."

"Brewed with over 4 lbs per barrel of fire roasted Sumatra from Bend’s Bohemian Roastery and maple wood smoked malt from Skagit Valley Malting, Canadian Coldfront is loaded with intense coffee notes of silky bittersweet chocolate and a faint sweet smoky finish.  What a way to ride, oh what a way to go."

"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."

A balanced American Porter with notes of coffee, chocolate and a light roasty finish.

"Imperial Mexican chocolate stout brewed with vanilla, cinnamon, chile peppers, and cacao nibs."

"Imperial Stout with Vanilla, Coffee, and Chocolate."

“Notes of bourbon, chocolate, cinnamon, Thai chiles with a dry finish.”

"Imperial stout aged in bourbon barrels with hazelnut, cocoa nibs, and vanilla beans."

"Bold chocolate and coffee flavors with deceptively smooth roastiness balanced with subtle pine and citrusy hops."

“Integrated flavors of vanilla, anise, chocolate, coffee, charred oak.”

"Aromas of molasses and vanilla mix with flavors of dark chocolate, espresso beans, and roasted barley."

“A pronounced bass line of dark chocolate, coffee, and black malts bridges the sourness of our dark wood ale for a fluid riff.”

Dark, bitter chocolate, raw cacao, heavy oak, and no adjuncts.

Aged in rye whiskey barrels. Chocolate, vanilla, dried fruit, cherry.

“Rich black barley and roasted malt with distinct notes of chocolate and espresso.”

“An imperial stout brewed with an obscene amount of chocolate malts, oatmeal, and crystal malts to lend a sweet, caramel-malt backbone. We boil for more than six hours to achieve the rich, chewy, thick mouthfeel and add multiple maple syrup additions and a huge addition of freshly roasted coffee.”

"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."

"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."

"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."

“Chocolate stout with Ugandan vanilla, cacao nibs, coffee, cocoa powder, ancho chile, and lactose.”

"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."

“Aged in raspberry brandy barrels. Dark chocolate, fresh raspberry, wood, brandy.”

“Notes of Nilla Wafers, melted caramel, fresh chocolate-chip cookies, oak, hints of cinnamon pecans.”

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.

"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."

"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."