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.”
“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.”
“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.”
“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?”
“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."
“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.”
“Barrel-aged Russian imperial stout with vanilla, cardamom, ginger, cinnamon, coffee.”
“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.”
“Prominent coffee flavor, but not overpowering. A medium-body stout.”
"This imperial stout was aged in Westland American Single Malt Whiskey barrels, imparting stellar notes of dark roast coffee, sweet vanilla, and cocoa powder."
“A demonic Russian-style imperial stout brewed with coffee, Mexican vanilla, Indian sugar.”
"Inspired by the cafes of Latin America, Cocoa Café is a chocolate, vanilla, and cinnamon coffee milk stout."
“Imperial stout with Onyx decaf coffee, toasted coconut, hazelnuts, cinnamon, vanilla bean.”
"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 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.”
“Coffee aroma with flavor notes of chocolate and toffee and a nice, dry finish.”
“Nightmare Fuel minus the coffee.”
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.
“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.”
“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.”
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!
"Barrel-aged imperial breakfast stout with coffee, maple syrup, vanilla, cacao nibs, and lactose."
A massive imperial stout, with a smooth sippability and flavors of hazelnut and coffee that linger on the pal-ate.
“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.”
“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.”
“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.”
“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.”
“Imperial stout with decaf coffee, coconut milk, coconut, vanilla bean, cinnamon, nutmeg, ginger, clove, pumpkin seeds.”
"Roasty and deep ... providing swirling intense flavors of coffee, chocolate, bourbon, and vanilla."
“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.”
"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."
“Barrel-aged imperial stout made with coffee and cinnamon.”
“Double milk stout with coffee and maple.”
“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.”
“Flavored with coconut from Sri Lanka, Brazil Black coffee from the Canadian Roasting Society, vanilla from Madagascar, lactose.”
“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.”
"Imperial Stout aged in Whiskey Barrels with Barrel-Aged Coffee, Barrel-Aged Cacao, Barrel-Aged Coconut, Barrel-Aged Almonds and Barrel-Aged Salt."
"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 imperial breakfast stout made with oats, chocolate, Kona coffee, and bourbon barrel–aged Iowa maple syrup.
“Imperial stout aged in bourbon barrels with Madagascar vanilla beans and Coava coffee.”
“Loaded with notes of creamy peanut butter, cinnamon, and coffee.”
"Notes of roasty dark chocolate, coffee, molasses, vanilla, marshmallows, graham crackers, and smooth whiskey."
“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.”
"Imperial snack stout with Philippines Sitio Belis coffee and maple. Aged 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."
"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."
“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.”
"Imperial coffee stout aged in rum barrels finished with toasted coconut."
“Milk stout is blended with whiskey barrel-aged imperial stout before it’s finished off with locally roasted coffee.”
“An imperial stout aged in whiskey barrels with coffee.”
"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."
“Double barrel-aged imperial stout aged in maple bourbon barrels with maple syrup, 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.”
"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 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.
“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
Barrel-aged imperial stout with coffee, cacao, and vanilla.
"Imperial Stout with Vanilla, Coffee, and Chocolate."
“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.”
"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."
"Our rotating Imperial Coffee Stout with cacao nibs and vanilla bean."
“Imperial stout. Coffee, coconut, and Papuan vanilla.”
“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 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 with coffee and barrel-aged maple syrup. Aged in Blanton’s bourbon barrels.”
"Imperial Brunch Stout with maple, vanilla, coffee, and amburana wood made in celebration of the HPB Bottle Friends."
“Dessert stout with cinnamon, coffee, vanilla, lactose.”
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.
Vermont maple syrup and Tugboat Coffee’s Sumatra Lintong Blue Batik beans.
"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."
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 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.
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.