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“Russia’s Peter the Great loved English stouts. Unfortunately, the beer could not survive the long journey until 1796, when London brewery Thrale’s increased the alcohol content and hopping rate in their stout, creating the imperial stout. We’ve ‘imperialized’ this stout by fermenting it a bit further with sour cherries.”
Layers of complex flavors slowly emerge from the glass: espresso, roasted fig, crème brulée. Belgian yeast provides a plum-like fruitiness; noble German hops reveal spicy, herbal notes, while the rich, velvety mouthfeel mellows to a dry, smoky finish.
“This was introduced a couple of years ago as the craziest, wildest, and strongest beer from Mikkeller. Eventually, BLK FIST! ran over it. This beer, though, is (still) not for sissies.”
“At 9.5 percent ABV, El Camino (Un)Real has a firm bitterness and malt complexity with licorice, vanilla, and higher alcohol esters. The incorporation of indigenous ingredients includes the addition of dried mission figs, pink peppercorns, fennel, and chia seeds that together add a slight herbal, fruit, and spice notes built to pair with the malt and hops complexity.”
“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.”
“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.”
“Each release in our Share This series spotlights unique ingredients and an important cause. Share This: Mole is a mole-inspired imperial stout collaboration with Chef Anne Conness, featuring ancho chiles, chipotle peppers, cinnamon, vanilla, and cacao nibs. For each bottle we produce, Free Wheelchair Mission receives one dollar.”
“A roasty, chocolaty barrel-aged liquid treasure that leaves you dreaming of vanilla bourbon notes.”
“Our Siberian Night Russian imperial stout aged for 11 months in fresh bourbon barrels. The dark chocolate malt yields a milk chocolate flavor that blends perfectly with the vanilla flavor from the barrel.”
“The bourbon barrel-aged edition of Scarface will assault your senses with sweet caramel, oak, and vanilla.”
“Pirate Noir is our Jamaican rum barrel–aged imperial oatmeal stout. This beer adds intense notes of vanilla, coconut, and rum to our Prairie Noir.”
“This Vietnamese coffee version of Speedway Stout is and continues to be AleSmith's most popular variation of the ever-growing Speedway Stout collection. Since 2012 we have been adding this blend of four Vietnamese coffees, known in Vietnam as cà phê sa đá, to our popular imperial stout. The coffee beans were slowly roasted at low temperatures and then brewed by AleSmith with a traditional phin-style filter that gently percolates water through the ground coffee. The result is an intensely aromatic and bold tasting coffee that complements the notes of chocolate and roast in this massive stout.”
“This is one half of a Black and Tan drink. Not just any Black and Tan, but the one where a toasted smug and a hoppy fella get together to make a sublime beer balance.”
“This complex beer was aged for nine to twelve months in bourbon oak barrels, bringing out notes of tobacco, raisins, figs, and undertones of dark cherry. Enjoy now or age for several years.”
“A complex malt bill creates a rich, decadent, complex beer that features layers of bittersweet, dark, milk chocolate.”
“Dark, thick, and scary. Made with plenty of highly roasted malted barley to give the beer a richness and smoky roasty depth, sort of like a hydraulic sandwich in a glass.”
“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.”
A malt-forward monster that features incredible depth of malt flavor, with notes of espresso, baker's cocoa, roasted grain, and a light hint of smoke. Aggressive but refined with a velvety smooth body and decadent finish.
“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.”
“S’mores-inspired smoked imperial stout blended with bourbon barrel–aged imperial stout with vanilla beans, maple syrup, cacao, cinnamon, graham crackers added.”
“Brewed in the style of an imperial stout and aged in bourbon barrels with whole Madagascar vanilla beans for up to 4 years.”
Super smooth trifecta of cocoa, dried fruit, and licorice notes.
"Our imperial pastry stout base treated with cocoa nibs and peanuts."
"We age our Imperial Porter for a year in barrels kissed by the Caribbean, giving pFriem’s Rum Barrel Aged Porter notes of chocolate truffles, ripe cherries and vanilla beans. Drink in this captivating brew and taste luscious decadence."
Aged Oola Distiller’s bourbon barrels for a year, resulting in huge roasted malt, chocolate mousse, coconut, and ripe cherry flavors.
“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.”
“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.”
“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.”
“Rum and bourbon barrel-aged imperial stout with toasted coconut, cocoa nibs, vanilla beans.”
“Imperial stout aged in a Widow Jane bourbon barrel with marshmallows, vanilla beans, pecans.”
“Blend of 1-, 2-, and 3-year-old barrel-aged imperial stout.”
“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.”
"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."
“Prominent coffee flavor, but not overpowering. A medium-body stout.”
“Dark delights like this were once shipped to the imperial court of Russia. With a firm, roasty maltiness balanced against a generous helping of hops, Northwind can stand up to the worst its namesake can dish out!”
“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.”
“A dense, creamy, light brown head leaves an abundance of lacing on the glass. Eight varieties of malt were used, including black and roasted malts. The bitterness comes from roasted malts backed by Centennial hops.”
“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.”
“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.”
“A demonic Russian-style imperial stout brewed with coffee, Mexican vanilla, Indian sugar.”
“Imperial stout with Onyx decaf coffee, toasted coconut, hazelnuts, cinnamon, vanilla bean.”
"Imperial stout aged in bourbon barrels with toasted coconut and macadamia nuts."
"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."
“How, you may ask, would a brewery determine a likeness to hard-coated custard? Our response is simple: it’s all in the power of history, and of course, the extra finesse needed to top off a contentious treat with definition. It was the French Crème Brûlée that survived to represent our deliciously creamy brew!”
“Coffee aroma with flavor notes of chocolate and toffee and a nice, dry finish.”
“An imperial rye stout matured on tonka beans and Ugandan vanilla beans.”
"Inspired by the cafes of Latin America, Cocoa Café is a chocolate, vanilla, and cinnamon coffee milk stout."
"Imperial Smoked Wheat Stout aged for 18months in Weller Bourbon barrels with Coconut and toasted Pistachios added. Made to commemorate our 2 year anniversary."
Brewed with peanut butter and cacao nibs. Aged in Four Roses bourbon barrels.
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.
"Brewed with plenty of caramel and roasted malts and subtly spiced with ... hops."
"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.”
“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.”
“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 bourbon barrel–aged Russian imperial stout.”
PB Hobo is our imperial stout made with lots of peanuts, and then more peanuts. Enjoy rich peanut-butter notes mingled with a deliciously roasted and full bodied imperial stout.
"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."
"Imperial stout fermented on cocoa nibs, raspberries, and maple syrup."
“We took our base stout recipe and conditioned it on cinnamon toast cereal, stroopwafels, cacao nib, vanilla bean, marshmallow, cinnamon.”
“Made with orange zest, vanilla, roasted cocoa nibs—a play on the childhood favorite.”
“Our imperial milk chocolate stout base with a blast of marshmallows.”
"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!"
“Full-bodied rye stout with dark fruit malts and yeast esters giving way to impressions of winter spices.”
"Big notes of vanilla, wood, chocolate, and bourbon infuse this imperial stout."
“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!
“Keep it cool, clean, confident, arrogant, and flamboyant. Forza Imperiale.”
“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 Knob Creek barrel-aged imperial stout with toasted coconut and Indonesian vanilla.”
“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.”
"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."
“Dessert flavors of hazelnut, vanilla, chocolate with our blend of barrel-aged imperial stout.”
“Bourbon barrel-aged imperial stout with coconut and vanilla beans added.”
"Blend of ... barrel–aged imperial stouts finished on tons of coconut and Madagascar vanilla beans."
A massive imperial stout, with a smooth sippability and flavors of hazelnut and coffee that linger on the pal-ate.
Russian imperial stout aged in Kentucky bourbon barrels.
"Barrel-aged imperial breakfast stout with coffee, maple syrup, vanilla, cacao nibs, and lactose."
“Russian imperial stout. Roasted-chocolate and burnt-malt flavors. Aged in Heaven Hill Bourbon 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.
Super-tasty rich, dark, and flavorful with complementary characteristics of oak, vanilla, and whiskey.
"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."
"Combines massive caramel and roasted malts with huge vanilla and oak flavor."
"American-style imperial stout aged in Pinckney Bend Distillery bourbon barrels."
"Double-mashed stout aged in Four Roses barrels for more than a year."
“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.”
“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.”
“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.”
“Imperial stout with vanilla, Tugboat coffee, maple syrup, aged in a whiskey foeder for 1 year, then in Blis Maple Syrup barrels for 1 year.”
“Unorthodox Russian imperial stout made with rye and aged in bourbon and rye-whiskey barrels.”
“Imperial stout aged in bourbon maple barrels infused with maple syrup, vanilla, coffee.”
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.
A blend of four imperial stouts selected from our favorite barrels.
“Conditioned on Brazilian amburana wood infused with flavors of gingerbread and holiday spices.”
“Conditioned on French toast cereal, maple, cacao nibs, marshmallow, Mexican vanilla beans.”
"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."
"Take A Hike: S'mores Stout has nice roasted notes balanced by the sweetness of Chocolate, Marshmallow & Vanilla. The perfect campfire dessert."
“Aged in bourbon barrels. Creamy chocolate flavors with a smooth and subtle bourbon flavor reign supreme.”
"Big, bold and bitter like dark chocolate. Deep, dark, and rich with a little bit of bite."
"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."
"Roasty and chocolate notes throughout ... a big beer that balances with kiss of sweetness."
“Deep, dark intense roasted malt, coffee, and chocolate notes resound deeply in this imperial stout.”
“Alaska birch syrup … lends a deep almost-tart character to the dark malt profile, while wildflower honey adds a delicate sweetness and floral notes. Our alder-smoked malt alludes to the distinctive roasted flavor of turn-of-the-century malting practices.”
“Clean alcohol flavor. High hops level and residual sweetness. Thick like oil.”
“This imperial oatmeal stout was aged for nine months in bourbon barrels. Robust flavors of dark malts, the smoothness of oats, and the complementary flavors the bourbon barrels bring will warm you up this winter.”
“Big Bad Baptista is inspired by traditional Mexican coffee, Café de Olla, which is served with cinnamon and piloncillo, an unrefined sugar. A combination of vanilla, cinnamon, Mexican coffee roasted by Blue Copper, and Solstice Chocolate cacao nibs.”
“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.”
“Imperial stout aged in George T. Stagg bourbon barrels for 22 months.”
“Roasted coconut flakes, licorice, cherry bark, vanilla beans on top of an imperial stout aged in whiskey barrels.”
“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.
“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.”
"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."
"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."
"Imperial Stout aged in bourbon barrels with Tahitian vanilla added."
“Blend of black barleywine and imperial stout, both aged in Weller bourbon barrels.”
“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.
“Aged in Buffalo Trace bourbon barrels, brewed with organic coconut.”
"Cinnamon, Cacao Nibs and vanilla plus Ancho, Guajillo and Habanero Peppers."
"Imperial Double Cream Stout aged in Bourbon Barrel for 8 months."
This pitch black Russian imperial is a perfect storm of rich roast, nutty aroma, and chocolate flavors.
“Originally brewed in the early nineteenth century for export from Britain to the imperial court of Russia’s Catherine the Great, imperial stouts are characterized by their dark color snd full body. This style features a rich, malty sweetness coupled with aggressive hopping (especially in American interpretations). Notes of dried fruit as well as roasted malt flavors are typically present.”
“Bourbon Barrel Aged Imperial Stout is a supremely rich, full-bodied imperial stout laced with subtle notes of chocolate and bourbon, acquired while aging in bourbon barrels. A big beer at 11.2 percent ABV, this is the highest ABV creation SweetWater will release this year.”
"This Imperial Stout is aged in Caribbean rum barrels for over a year, and after racking back to steel, we aged it on accompanying doses of macaroon coconut, toasted hazelnuts and Mexican vanilla bean. Sip longingly on toasted coconut daiquiris, hazelnut rum cake, drizzled with vanilla creme anglaise and washed down with a stiff Nutella frapp with Bacardi floater."
"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."
"A blend of 21-, 15-, and 10-month imperial stout from some of our favorite barrels."
“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.”
“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.”
“Big Bear is a big black stout you can really sink your teeth into. The bold, roasty, caramel malt flavor is balanced by Centennial and Cascade hops.”
“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.”
“Eight types of malt and a blend of English and American hops are combined to create a decadent beer worthy of sipping by the fire or sharing with friends. This brew pours black as a cold winter night and it’s powerful enough to keep you warm, too.”
Imperial stout base aged in Buffalo Trace bourbon barrels.
"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."
"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."
"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."
“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.”
"Tastes of the classic campsite dessert blended with the rich, roasty malt flavor of Yeti Imperial Stout."
“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.”
"Aged in Woodford Reserve barrels and finished with Oregon blackberries."
"Imperial stout aged on Reese's Peanut Butter, Mallo Creme and roasted marshmallows. Tap Room only."
"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."
"Dry hopped heavily with Mosaic, when paired with roasted malts gives the suggestion of grilled citrus."
“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.”
“An immense, bold, black, American stout; Cavatica is no dry Irish anything. As Fort George’s house stout, this has gained a reputation for being mighty and contagious among the locals.”
“We mash enough grain to overflow our mash/lauter tun, augment it with raw cane sugar and Belgian-style dark candi syrup, balance it with tasty hops, and then feed the resulting wort to our favorite ale yeast.”
“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.”
“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.”
“The third incarnation of this annual imperial stout has been aged since October 2015 in rum barrels. This beer was brewed with brown sugar, agave, and honey, then fermented using our house Brettanomyces culture.”
“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.”
“Imperial stout with toasted coconut, Madagascar vanilla beans, cacao nibs.”
“Executive-level imperial stout infused with cacao nibs and chili peppers.”
“Imperial stout aged in bourbon barrels with Madagascar vanilla beans and Coava coffee.”
"Imperial stout aged in maple syrup bourbon barrels with Indian vanilla beans."
“An imperial stout brewed with ancho chile peppers, cacao nibs, vanilla beans, and cinnamon sticks. This beer has a complex body with a delicious lingering roastiness.”
"Our Imperial Stout aged 15 months in a Laws whiskey barrel."
['"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']
“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.”
"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."
"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."
Bourbon barrel-aged imperial breakfast stout made with oats, chocolate, Kona coffee, and bourbon barrel–aged Iowa maple syrup.
“Loaded with notes of creamy peanut butter, cinnamon, and coffee.”
“Imperial stout aged for 24 months in Heaven Hill barrels.”
“Brewed with handmade marshmallow fluff, graham crackers, and bittersweet baker’s chocolate and aged for six months in bourbon barrels.”
"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."
“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.”
“Ever been punched in the face by a beer? Our pal George offers anyone willing to try, a thick and oily fist right to the nose. His balance skills are off the charts, but we went ahead and soaked him in bourbon barrels, just to shake things up even more. Good for as many rounds as you can muster up to.”
“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.”
“Creamy and full bodied with a complex character from generous amounts of roasted, toasted, and caramel malts.”
“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.”
“Base imperial stout aged in a Buffalo Trace bourbon barrel and conditioned on Amburana spirals.”
"Blend of imperial stouts ... finished on more than a pound of toasted and raw coconut per gallon."
Imperial stout brewed with peanut flour, cacao nibs, and Reese’s Peanut Butter Cups.
"Blended Imperial Stout aged in Bourbon barrels for 12 months and aged on Ecuadorian chocolate/cacao nibs."
"A wonderful, crisp, old-world beer flavor is imparted to our flagship Imperial Stout from an abundance of both sweet malted rye and spicy non-malted rye to add variety and celebrate brewing our 400th batch of B.O.R.I.S. The Crusher Oatmeal Imperial Stout."
"Barrel-Aged imperial stout with coconut, chocolate, pecans, vanilla and lactose."
"Imperial Stout brewed with lactose sugar and aged on Ugandan Vanilla beans and SUMP coffee."
Imperial oatmeal stout aged for 27 months in a 5-year-old Old Forester bourbon barrel.
Brewed with cinnamon, vanilla, Mississippi Mud Espresso, cacao nibs, and maple syrup. Aged in Four Roses 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 snack stout with Philippines Sitio Belis coffee and maple. Aged in bourbon barrels."
"Imperial dessert stout aged in Weller barrels and conditioned on chocolate covered malt balls."
"Brewed with Mostra coffee, Mexican vanilla, and over 1 lb per gallon of coconut."
"Brewed with Modern Times coffee, Mexican vanilla, almonds, and chicory."
"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."
"Showcase[s] beer aged in spirit barrels, including bourbon, rum, rye, and others."
"Layers of complexity, reminiscent of vanilla, toasted coconut, and caramel candy."
“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.”
“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.”
“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.”
“Freedom from alcohol limitations in Ohio has finally been granted in 2016, allowing us to brew T.O.R.I.S.!! This super-tasty triple oatmeal Russian imperial stout is rich, dark, and flavorful—the way we like it—this beer is intense! It has been long-awaited by our brewery as well as our fans. There comes a day when you break out of your shell and stretch your wings.”
“Milk stout is blended with whiskey barrel-aged imperial stout before it’s finished off with locally roasted coffee.”
“Imperial stout aged two years in 14- to 18-year-old whiskey barrels.”
“An imperial stout aged in whiskey barrels with coffee.”
“Double barrel-aged imperial stout aged in maple bourbon barrels with maple syrup, coffee.”
"Imperial stout brewed with English hops and English malts then aged in Adnams Southwold single malt whisky barrels from Suffolk County, England."
"Imperial Stout Aged in Laird's apple brandy barrels for 21 months."
“A Firestone Walker classic returns with the 2021 vintage of PNC—an imperial buckwheat stout aged in bourbon, brandy, and tequila barrels.”
“A collaboration beer brewed with FireHop BrewWorks.”
"Imperial coffee stout aged in rum barrels finished with toasted coconut."
"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."
“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
"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 perfect balance between sublime dark malt character, alcohol warmth, and light sweetness."
“Double Barrel Big Bad Baptist is the cream of the crop with only the choicest barrels selected for the blend, barrel-aged single-origin coffee, artisanal micro-batch cacao nibs, and our ceaseless passion for style.”
“The 2015 Buckley Imperial Breakfast Stout aged in bourbon barrels.”
"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."
Russian imperial stout aged in rye whiskey barrels with toasted coconut and vanilla beans.
"Imperial stout aged in a single vanilla extract bourbon barrel and then conditioned on vanilla beans."
"Buffalo Trace bourbon barrel aged imperial stout with coconut candy, coconut syrup, coconut water, desiccated coconut, shredded coconut, and toasted coconut added."
"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."
“Brewed with natural maple flavor, Tanzanian vanilla beans, Ghanaian cacao nibs.”
"An imperial snack stout brewed with coconut, hazelnut, and milk sugar."
"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 Mexican chocolate stout brewed with vanilla, cinnamon, chile peppers, and cacao nibs."
"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."
"Imperial stout brewed with Hill Country sourdough bread from Jester King Kitchen."
“We imagined a B.O.R.I.S. brewed with the finest imported dark grain for a smoother and mellower deep-roasted flavor. When we finally made our dreams come true, it was a symphony of beautiful flavors.”
“2016’s La Negra is our bourbon barrel-aged Russian imperial stout, brewed with our British pale malt and an enormous amount of roasted malts. The resulting beer has a big bourbon and raisin nose, a rich body, and a bittersweet cocoa finish.”
“Brewed with roasted cacao nibs, cinnamon sticks, and vanilla beans and aged in Breckenridge Distillery bourbon barrels, Barrel Aged Mexican Achromatic is a rich, decadent beer.”
“This extreme Double Oatmeal Russian Imperial Stout will overwhelm, satisfy, and destroy your taste buds like no other! D.O.R.I.S. is even darker, hoppier, and stronger than our gold medal–winning B.OR.I.S. The Crusher Stout. Dry-hopped and first wort−hopped with the finest American hops for a great imperial stout experience! Enjoy the darkness!!”
“Blend of 21- and 24-month bourbon barrel–aged imperial stout.”
“Blend of imperial stouts aged in bourbon barrels across 26–52 months.”
"Imperial stout brewed with lactose, peanuts, and peanut butter."
“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.”
Bourbon barrel–aged imperial stout with vanilla beans.
"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."
"A blend of barrel aged and non-barrel aged imperial stout conditioned on vanilla beans and cacao nibs."
"Imperial stout brewed with ancho chili peppers, cinnamon, cacao nibs, and vanilla beans. Aged in whiskey barrels."
"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 rotating Imperial Coffee Stout with cacao nibs and vanilla bean."
"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."
“Aged in a rye barrel, blended with barrel-aged imperial stouts, dosed with three types of vanilla.”
“Imperial stout with coffee and barrel-aged maple syrup. Aged in Blanton’s bourbon barrels.”
“Blend of imperial stouts aged in a Pappy 23 barrel. Walnut, dark cocoa, anise, leather.”
“Imperial stout aged in rum barrels with coconut, hazelnut, vanilla, marshmallow.”
“Bourbon barrel-aged imperial stout conditioned on amburana wood chips.”
"Imperial stout aged in bourbon barrels with coconut, Ugandan vanilla, and dulce de leche."
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.
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.
“A blend of imperial stouts and barleywines aged in bourbon and rye whiskey barrels with toasted black and white sesame seeds, smoked sea salt, maple syrup, cinnamon.”
“Imperial milk stout with an overabundance of single-origin cacao and fresh orange zest.”
"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.”
"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."
"Thoughtfully selected and blended to achieve our goals."
“Barrel-aged imperial stout with Madagascar bourbon vanilla beans, Ghanaian cocoa nibs, toasted coconut.”
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.
Imperial stout aged 15–17 months in rye whiskey barrels and steeped on ancho chilies, cocoa nibs, cinna-mon, and vanilla beans.
A collaboration with our friends from Cycle Brewing, this imperial stout is aged in brandy barrels with vanilla and cinnamon.
"Imperial Stout aged in Balcones Cask Strength Rye Whisky Barrel. We're getting notes of cocoa puffs and sweet chocolate milk with a mild rye spiciness from the rye whiskey barrel."
“Blend of bourbon barrel–aged imperial stout and honey wheatwine.”
“Imperial milk stout aged in bourbon, American whiskey, and Nocino barrels.”
Imperial coffee stout with kopi luwak coffee, aged 15 months in bourbon barrels and then finished with fresh kopi luwak coffee. Brewed in collaboration with Horus Aged Ales.
Our imperial breakfast stout fermented with a ridiculous amount of maple syrup and conditioned on whole-bean Sumatra from Clutch Coffee. Aged in Heaven Hill, Woodford Reserve, and Bull Run bourbon barrels.
Vermont maple syrup and Tugboat Coffee’s Sumatra Lintong Blue Batik beans.
"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."
“Imperial stout aged twelve months in Rittenhouse Rye barrels with cacao nibs, vanilla beans, ancho chiles, and cinnamon sticks.”
“A double bourbon barrel–aged, double-mashed imperial stout.”