Learn about how we rate & review beers with our BJCP blind panel here
“This rich, dark, and decidedly tasty ale is brewed with coffee and cocoa which lend a complex and roasted flavor profile to balance the brown sugar notes of a typical American Brown Ale.”
“Produced from all gluten-free ingre- dients. In the classic Dubbel fashion, a hint of dark-sugar and toffee flavor; and a traditional Belgian yeast bouquet.”
“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.”
“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.”
“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.”
“Originally brewed in the late 1950s by Sylva Rosier, today’s Monk’s Stout captures the intense Dupont style in a dark beer—deep aromas of black coffee, roasted bitterness, and sharp, clean finish.”
“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.”
“Dear Auguste Chouteau, founding father of The STL, we toast to you today with a blend of two Saint Louis beverages: coffee from Kaldi’s and beer from UCBC. If you were here to raise a glass with us, you’d find a ‘namesake brew’ of a cold-steeped, savory coffee and a rich, creamy stout ale.”
“A classic combination of a traditional stout and premium French roast coffee from St. Louis roaster, Kaldi’s Coffee. Roasted barley and coffee dominate the aroma, with the sweetness from the stout balancing the acidity of the coffee.”
"This classic, British-style stout is dark, smooth and slightly sweet, with just enough bitterness and hops to balance out the richness of the roasted malt’s nutty character and the creaminess of the oatmeal flakes. Freshly roasted coffee beans, cocoa and touches of raisin and dried fruit dominate the aroma of this super dark ale."
We infuse our pre-Prohibition-style ale with light roast beans from Columbus’ own One Line Coffee in addition to robust vanilla.
“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.”
“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?”
“Start your day off the River Rat way with notes of cacao nibs, oats, Madagascar vanilla, and a jolt from our exclusive blend of Jittery Joe's coffee. Goes nicely with a walk of shame and a Denver omelet.”
“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.”
“Behold the stunning crimson hues through the inky blackness. Inhale the noble Hallertau hops, spicy and floral. Savor the flavors redolent of English toffee, rich mocha, sweet molasses, candied currants, and a hint of anise.”
“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."
“Barrel-aged Russian imperial stout with vanilla, cardamom, ginger, cinnamon, coffee.”
“With lactose and coffee from ACME Coffee Roasting Co., Brian Gallagher put together a delicious stout that can be considered a hybrid between Irish, sweet, and a milk stout.”
“We mixed coffee beans with a rich oatmeal stout under pressure.”
“Prominent coffee flavor, but not overpowering. A medium-body stout.”
“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.”
“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.”
“This black lager has flavors of dark coffee, chocolate, and subtle wood smoke. Our black sheep’s color stands out and leads the herd in drinkability.”
“Roasty, dark biscuit, subtle coffee and chocolate notes.”
“Rich malt flavors of roasted coffee and chocolate, moderate bitterness, crisp, clean finish.”
"This imperial stout was aged in Westland American Single Malt Whiskey barrels, imparting stellar notes of dark roast coffee, sweet vanilla, and cocoa powder."
“Roasty, dry, sessionable Czech-style dark lager with a cold-side coffee addition.”
“Caramel and toffee notes abound in this deep copper-colored American Barleywine-style ale alongside toasted malt and a hint of ripe dark fruits. Old Numbskull showcases malt sweetness, intense American hops, and an aggres- sive bitterness.”
“Spiced with coffee, cinnamon, and vanilla. Notes of fresh-brewed coffee, spiced cake, iced coffee, and coffee candy. Coffee.”
“The unique blend of the oats and malts in Alaskan Stout produce a balanced, smooth beer with hints of coffee and caramel.”
“Imperial stout with Onyx decaf coffee, toasted coconut, hazelnuts, cinnamon, vanilla bean.”
"Brazilian coffee, chocolate, oats, and milk sugar bring their best to this delightful, decadent beer."
“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.”
“Through conditioning our Baltic porter with freshly roasted coffee beans, we strive for a balanced coffee character, adding dark sugar, plums, and cocoa notes to the robust porter base.”
Brazilian coffee, cacao, oats, and milk sugar are all parts of this complete breakfast stout. Roasty, rich, and smooth!
"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."
“A demonic Russian-style imperial stout brewed with coffee, Mexican vanilla, Indian sugar.”
“Coffee aroma with flavor notes of chocolate and toffee and a nice, dry finish.”
“A short shot of coffee toddy with just a shake of cinnamon and nutmeg.”
“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.”
“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!”
“Nightmare Fuel minus the coffee.”
“Flavors of dark coffee, chocolate, and subtle wood smoke.”
"Inspired by the cafes of Latin America, Cocoa Café is a chocolate, vanilla, and cinnamon coffee milk stout."
Aged in whiskey then port barrels with coffee, cocoa, and orange peel.
“Oak vanillins, deep, dark cherry, chocolate tones enhance the caramel, toffee, treacle aroma and flavor.”
“A nutty toasty and toffee aroma. Mild malty brew with a touch of chocolate.”
“Always malty, never bitter. A smooth mid palate with ribbons of caramel, English toffee, toasted oak.”
Chocolate and espresso notes are rounded out by toffee-like qualities and a light woody hop presence.
"Coupled with coffee and maple syrup."
"Blended with light-roast, Ethiopian coffee beans and Ghanaian cocoa nibs from TCHO."
“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.”
Layers of rich, smooth coffee blend with notes of chocolate and graham cracker topped with a hint of marshmallow.
This wintery golden porter bundles up cozy flavors of cocoa nibs and coffee.
"Aged with peanut butter coffee in bourbon barrels."
“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.”
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.
“Seasonal one-off of our coffee blonde featuring pumpkin spice.
BA breakfast stout with chocolate cereal, cocoa nibs, vanilla, and coffee brewed in collaboration with Cincin-nati Craft Beer Club and The Party Source.
The Dude conditioned with Tweed Coffee’s Foxtrot blend and aged in Wild Turkey bourbon barrels.
“Notes of caramel, marmalade toast, toffee.”
“Nutty with light toffee and chocolate notes.”
English-style brown ale with aromas of roasted nuts and chocolate. Slight earthy hop finish to balance the toffee-like malt backbone.
“A golden-amber colored, full-bodied beer with an intense fruity aroma of bananas, a prominent sweet malt flavor containing a hint of toffee, and a low to medium citrusy hops flavor and bitterness.”
“Aged in... bourbon casks...for a flavor profile full of caramel, vanilla, butterscotch, and toffee.”
"Ruby-hued with strong upfront notes of chocolate and toffee, People’s Porter finishes strong and flavorful, blending delicious herbal hop flavor and just a hint of espresso."
“Bourbon barrel–aged Adambier, with notes of dark, dried fruits, toffee, caramel, peat, leather.”
“Showcases notes of toffee, bread crust, and subtle roast, accented by the classic Saaz Noble hop bite.”
“Notes of dark fruit and hoppy spice, and a finish with hints of toasted bread and toffee.”
“Malty sweet complexity of caramel, toffee nuttiness. Finished off with cocoa nibs.”
“Our quest to brew the quintessential coffee beer began over a cupping with the coffee gurus from Richmond’s Lamplighter Roasting Company. Their Ethiopia Sidamo coffee was masterfully roasted to highlight the single origin bean’s bright, crisp body and distinctive blueberry undertones, making it harmonize beautifully with our Russian imperial stout. May this beer warm your spirits in the brisk winter months.”
"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."
“Fresh roasted coffee and toasted coconut added to our Weller barrel–aged stout.”
“Cascading aromas of roasted peanuts, dark chocolate, coffee.”
Imperial golden ale with coffee, cocoa nibs, vanilla, and milk sugar.
"Barrel-aged imperial breakfast stout with coffee, maple syrup, vanilla, cacao nibs, and lactose."
As scientists, our brewers use their materials to exacting standards. As artists, they couldn’t resist the temptation to combine two of our Blackwater Series Imperial Stouts: Jahva and Choklat. Together as Mokah they are an inimitable expression of two of the world’s most sought-after flavors. Enjoy Mokah stout with, or as, your favorite dessert!
Treated with toasted almonds, Mexican vanilla beans, Brazilian coffee, and Dominican Republic cacao nibs.
A massive imperial stout, with a smooth sippability and flavors of hazelnut and coffee that linger on the pal-ate.
“Dark roasted and rich malt flavors of chocolate, caramel, and toffee.”
“Toffee-drizzled brownies, hazelnut fudge, double chocolate chip cookies, Nutella-filled crepes collide with the barrel spice.”
“Made with barley, oats, triticale, roasted malt. Conditioned on coffee beans.”
“Like your favorite breakfast treat and a great cup of coffee, Cinnamon Roll’d Wake-n-Bake hits on all cylinders. Starting with a delicious coffee aroma, a touch of cinnamon gives way to a sugary sweet icing flavor as a buttery nuttiness fills out the last drop of this breakfast in a glass.”
Aged in bourbon barrels conditioned on vanilla beans and coffee beans.
“Our English-style oatmeal stout. Flavors reminiscent of coffee and chocolate-chip cookies.”
“Malty, toasty, earthy, citrusy, with hints of bitter chocolate, dark roasted coffee.”
“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.”
“Imperial stout aged in bourbon maple barrels infused with maple syrup, vanilla, coffee.”
“Our imperial stout starts with an emphasis on dark cocoa and roasted coffee aromatics. The finish lends hints of sweet crystal malt, warming tones of alcohol, and a touch of hops.”
“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.”
“Soft coffee, biscuit, and toffee.”
Aged with coffee and vanilla beans.
English brown ale featuring notes of toffee, caramel, soft nuttiness, red apples, with a balanced sweetness and mild dark roast.
“This is a deep chestnut, dark ale brewed using Belgian specialty malts. The resulting flavor is a viscous mix of dark fruit, rum, toffee, and raisins balanced with aromatic fruitiness of the Belgian yeast.”
“Smooth and layered English barleywine … notes of rich caramel, toffee, and licorice.”
“Imperial stout with decaf coffee, coconut milk, coconut, vanilla bean, cinnamon, nutmeg, ginger, clove, pumpkin seeds.”
"This silky-smooth coffee stout is created with a carefully selected blend of specialty grade estate beans from Colombia and Java."
“Inspired by our head brewer’s café con leche-fueled travels in Key West, this is a milk stout with some kick. Local coffee from Dynamite Roasting Co. is cold-extracted and added post fermentation to this sweet, creamy beer.”
“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.”
“Bold porter. A blend of malts lays a foundation for a beautiful coffee blend.”
"Conditioned on coffee, cacao, vanilla, cinnamon, orange peel, and coconut."
"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.”
“Deep, dark intense roasted malt, coffee, and chocolate notes resound deeply in this imperial stout.”
“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.”
“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 massive Russian imperial stout brings waves of flavors: chocolate, cherries, raisins, coffee, and toffee, finishing with a non-traditional dose of aroma hops.”
“Hardywood Baltic Sunrise is conditioned on locally roasted coffee beans from Black Hand Coffee Company in Richmond, Virginia. Our Baltic porter is an invigorating, full-bodied lager with a bold aroma of freshly brewed coffee preceding notes of bittersweet chocolate, hints of dark cherry, and a malty smooth finish.”
“Winterbock is a full-bodied, dark doppelbock-style lager with rich malt flavors of chocolate and caramel with hints of coffee, low bitterness, and a satisfying smooth finish. The flavor contributions of time-honored methods were recognized with a silver medal in the German-Style Doppelbock category at the 2018 World Beer Cup.”
"Coffee and chocolate forward American style stout."
"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."
Rich coffee, bitter and milk chocolate, dark charred oak, vanilla, and caramel.
“An ode to a traditional English brown. Delicate body, dry finish, flavors of toffee, dark fruit.”
“Boasting a deep amber hue and rich mouthfeel, the creamy nish will lift your spirits. Hints of toffee, spice, and caramel tease the senses making this the perfect ale to share during the cold days and long nights of winter.”
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.
"This English Style Session Ale is very light in body and alcohol content but packed with toffee flavor from English malts."
“Fig dipped in dark chocolate, ripe fruit, and toffee.”
“Black as night, this coffee stout is thick, rich, and full of real coffee flavor. A unique blend of coffee produces a robust and flavorful beer that will leave you asking, ‘Why not beer for breakfast?’”
“Milk chocolate, toffee, dark-fruit notes blend seamlessly with delicate spice from the barrels.”
“A tribute to our best-selling in-house latte, Coffee Snob is a vanilla latte stout.”
“Noted by a strikingly vigorous cascade and thick foam head, nitro beers are known for their rich and smooth texture. With Nitro Project, we explored recipes that held the integrity of the style while being gassed with nitrogen. The result, in our humble opinion, is awesome.”
"Using a blend of five different grains, this indulgent porter creates layers of velvety flavors blending notes of cream, cacao nibs, coffee and caramel."
"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."
“English brown. Smooth and drinkable. Notes of toast, chocolate, coffee.”
“Barrel-aged imperial stout made with coffee and cinnamon.”
“Double milk stout with coffee and maple.”
“Making its return with help from our friends at Mostra coffee.”
“Flavored with coconut from Sri Lanka, Brazil Black coffee from the Canadian Roasting Society, vanilla from Madagascar, lactose.”
This full-bodied golden ale delivers a rich and creamy mouthfeel married with a bright and fruity coffee character.
Classic blonde ale base, brewed with pumpkin and cinnamon, conditioned with local coffee and pumpkin spice.
"Collaboration with Horus Aged Ales ... with coconut, vanilla, and hazelnut coffee."
“This insanely delicious take on Mexican hot chocolate is crafted with cocoa, coffee, pasilla peppers, vanilla, cinnamon, and nutmeg.”
“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.”
“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.”
"Imperial Stout aged in Whiskey Barrels with Barrel-Aged Coffee, Barrel-Aged Cacao, Barrel-Aged Coconut, Barrel-Aged Almonds and Barrel-Aged Salt."
"Session coffee stout with Sump Coffee."
English malts, yeast and hops give subtle bitterness with toffee and malty characteristics.
“Milk-stout base with coffee added. Intensely coffee-forward.”
"We mixed a locally roasted blend of beans with a rich oatmeal stout under pressure."
“This beer is a thug that is available each year sometime in December. We work with Dark Matter Coffee to keep each batch as ruthless as it is tender.”
“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 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.”
“Black cherry, dark chocolate, vanilla, roast coffee. Notes of cereal grain, toasted coconut, cocoa nibs.”
“Achieves distinct bourbon, oak, cacao, leather, toffee, dark coffee notes.”
“Porter with the addition of lactose. Brewed with Chilean coffee and Chilean chocolate malts.”
“Imperial stout aged in bourbon barrels with Madagascar vanilla beans and Coava coffee.”
“Loaded with notes of creamy peanut butter, cinnamon, and coffee.”
"All the roasted malt flavor you expect ... plus the huge coffee and vanilla flavor of a cafe latte."
"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."
“Began as a Serpent’s Stout base aged in bourbon barrels with coffee and cacao nibs added before packaging.”
“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.”
"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."
A thick and decadent brew just like a coffee milkshake. Contains brown sugar and cream extract.
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.
“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.”
“Dark cacao, espresso, and torched sugar laced with rich vanilla, toffee, marshmallow.”
“This copper lager tastes of well-baked biscuits with a hint of toffee.”
“With cacao nibs and coffee. Aged in bourbon barrels.”
“Milk stout brewed with Santa Lucia Reserve Coffee.”
“A delicate array of caramel grains, pourover coffee, and honey-drizzled toast.”
“Notes of chocolate, coffee, slight caramel sweetness.”
“Welcoming notes of dark chocolate and coffee, complex yet mellow flavor.”
"Imperial snack stout with Philippines Sitio Belis coffee and maple. Aged in bourbon barrels."
"Treated with ... raw coconut, half-pound per barrel of vanilla beans, and finished on hazelnut coffee."
“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... ”
"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."
"Imperial Stout brewed with lactose sugar and aged on Ugandan Vanilla beans and SUMP coffee."
"Brewed with Mostra coffee, Mexican vanilla, and over 1 lb per gallon of coconut."
"Brewed with Modern Times coffee, Mexican vanilla, almonds, and chicory."
"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."
"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."
“Substantial malt backbone with notes of toffee and toasted raisin-wheat bread.”
“Freshly baked pie crust and subtle toffee caramel notes balanced with a light floral pop.”
Exhibits notes of creamy toffee, sweet vanilla, dark brown sugar, candied dates, and coconut.
“Milk stout is blended with whiskey barrel-aged imperial stout before it’s finished off with locally roasted coffee.”
"Imperial coffee stout aged in rum barrels finished with toasted coconut."
“An imperial stout aged in whiskey barrels with coffee.”
“Double barrel-aged imperial stout aged in maple bourbon barrels with maple syrup, coffee.”
Complex Baltic porter exhibiting chocolate and light coffee notes.
Layers of malt flavor: toasted granola, dried dates, caraway, iced coffee. Fermented clean and cool.
"Session coffee stout with cacao nib, vanilla bean, and rotating coffee."
“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.”
“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.”
"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."
"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."
A balanced American Porter with notes of coffee, chocolate and a light roasty finish.
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.
“American stout with notes of roast, chocolate, toffee.”
Aromas of toasted bread and toffee, and notes of caramel and nuts. Finishes crisp with a touch of sweetness.
"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."
“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
“Integrated flavors of vanilla, anise, chocolate, coffee, charred oak.”
"A full-bodied milk stout brewed with coffee from Red Rooster Coffee Roasters."
“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.”
“A pronounced bass line of dark chocolate, coffee, and black malts bridges the sourness of our dark wood ale for a fluid riff.”
"Imperial Stout with Vanilla, Coffee, and Chocolate."
"Bold chocolate and coffee flavors with deceptively smooth roastiness balanced with subtle pine and citrusy hops."
Barrel-aged imperial stout with coffee, cacao, and vanilla.
“Mocha coffees. Bittersweet chocolates. Essence of fruit in the malt profile.”
Caramel, toffee, chocolate, with a firm contribution of hop bitterness. JBA was Mike "Tasty" McDole's well known homebrew recipe that Mike shared with many homebrewers the world over.
“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.”
A blend of multiple vintages of our stout aged with coffee in bourbon barrels.
“Imperial stout. Coffee, coconut, and Papuan vanilla.”
Our darkest lager, capped by a large stand of cream-colored foam to showcase deep and rich malt aromas of milk chocolate, raisins, and restrained coffee roast.
"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."
"Our rotating Imperial Coffee Stout with cacao nibs and vanilla bean."
Aged in a blend of maple, vanilla, and double-oak bourbon barrels, infused with coffee.
Bourbon barrel–aged with coffee, cacao, and Mexican-inspired spices.
“Primus features a subtle warming alcohol character with notes of chocolate, caramel, and toffee in concert with flavors and aromas of clove, banana, and vanilla.”
"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."
"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."
“Our English-American hybrid barleywine has a dark amber color, full body, high residual malty sweetness, and caramel-toffee aroma and flavor. The complexity of alcohols and fruity ester characters are counterbalanced by assertive American citrus hop bitterness and extraordinary alcohol content. English varietal hop aroma and flavor are at high levels.”
“Dessert stout with cinnamon, coffee, vanilla, lactose.”
“Imperial stout with coffee and barrel-aged maple syrup. Aged in Blanton’s bourbon barrels.”
“Chocolate stout with Ugandan vanilla, cacao nibs, coffee, cocoa powder, ancho chile, and lactose.”
“Collaboration with Coava Coffee Roasters. Single hop, single bean featuring Rakau hops and Papua New Guinea Nichol Colbran Coffee.”
"When Velvet Merlin is brewed with milk sugar to create Nitro Merlin Milk Stout, the effect is similar to adding cream to your dark roasted coffee. The result is a stout that is still dark and roasty, but now with a mellow sweetness and added roundness of body."
Coffee Double IPA brewed with Mosaic & Sultana hops. Conditioned on Vanilla Bean & Black & Brass Coffee.
"Imperial Brunch Stout with maple, vanilla, coffee, and amburana wood made in celebration of the HPB Bottle Friends."
“Hints of dark chocolate and coffee with a light, dry finish.”
Aged in rye whiskey barrels with coffee and cinnamon added after aging.
“Our Korbinian, the full-bodied dark doppelbock with light brown foam, wins beer lovers over with a balance of fruity hints of plums and figs and a dark malt aroma—reminiscent of toffee, nuts, and chocolate. Brewed according to our centuries-old brewing tradition on the Weihenstephan hill.”
“Well-balanced porter with big notes of caramel and chocolate, hints of coffee and toasted malt. Rich and full-bodied.”
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.
"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."
Vermont maple syrup and Tugboat Coffee’s Sumatra Lintong Blue Batik beans.
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.
“Our small-batch ESB. Prominent malt presence with flavors of caramel, toffee, biscuit, and a rich, slightly sweet taste. Noticeable hop bitterness balances the sweetness.”
“Toasted chestnuts, honey, toffee, vanilla. Aged in apple-brandy barrels.”
“Brewed with coriander in a rich, dubbel base, its toffee aromas and hints of fresh, ripe orange will leave Santa feeling generous.”
"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."
“Our Czech Dark Lager honors the popular Czech ‘dark beer’ with aromas of toffee and dates and notes of anise and caramel.”