708 of the Best Stouts, Blind-Tasted and Ranked

“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.”

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

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

“Crack this beer open and discover a deep black landscape of chocolate, oak, whiskey, roasted coffee, and a hint of distant smoke. As if she couldn't possibly exhibit any more characteristics, you'll soon realize a rush of dark fruit-like esters as contributed by the distinct Scottish ale yeast responsible for such a miraculous development.”

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

“Frost Monster Imperial Stout aged in oak barrels.”

“A stout so black, so rich, so creamy, it’d be at home in a café along a cobblestone street in some neighborhood in Rome. Yet, it’s beer.”

“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.”

“Smooth, roasty, and sessionable, our Oatmeal Stout packs full flavor and a robust body. Brewed with oats, roasted malts, and East Kent Golding hops, our stout is balanced with a full body and smooth finish.”

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

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

“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.”

“This stout is the greatest. It's yuge. You're going to love it.”

“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.”

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

"This golden brew was lagered for more than 2 months and hopped with Topaz and Sterling. Notes of stone fruit are balanced by a floral, peppery finish."

“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.”

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

“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.”

“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.”

"Brewed with flaked maize, heavily hopped with over eight pounds per barrel of hops."

"Our imperial pastry stout base treated with cocoa nibs and peanuts."

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

“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.”

One of our original recipes. A classic American-style stout: dry and robust with enough dry hopping to be crisp, but not hoppy.

“Classic milk stout brewed with lactose and roasted barley.”

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

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

“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 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.”

"Soft roasted notes in the aroma and flavor with a clean, dry finish."

"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."

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

“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.”

Super smooth trifecta of cocoa, dried fruit, and licorice notes.

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.

Well balanced stout with notes of dark chocolate, hints of coffee and toasted malt.

“Aged for a year in bourbon barrels, then another year in maple-syrup barrels.”

“This beer is complex, rich, and full-bodied.”

“Blended barrel-aged stout. Conditioned on coconut, almond, Vanuatu vanilla beans.”

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

“Maple bourbon barrel-aged stout.”

“Aged in bourbon barrels, then dosed with maple syrup, blueberry puree, cacao nibs.”

“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.”

“Crack open Yeti Imperial Stout’s sophisticated sibling Oak Aged Yeti Imperial Stout. Although these beers come from the same clan, they have entirely different personalities. Aging on a blend of French and toasted oak chips infuses a subtle oak and vanilla character into Yeti's already intense chocolate, roasted coffee malt flavor and hugely assertive hops profile. Who says you can't tame a Yeti?”

"We age our Imperial Porter for a year in barrels kissed by the Caribbean, giving pFriem’s Rum Barrel Aged Porter notes of chocolate truffles, ripe cherries and vanilla beans. Drink in this captivating brew and taste luscious decadence."

Dry, bitter, and popping with lemon, orange, and dried herbs, it finds balance through sweet pilsner malt, wheat, and a classic Belgian yeast strain.

"House mixed-culture... barrel-aged, rye-forward farmhouse ale with Hallertauer Blanc hops."

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

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

Silky smooth sweet stout.

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

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

Traditional Milk stout with a hint of Coconut and Chocolate.

“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.”

N/A

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

"Brewed _in memoriam_ of our beloved friend and co-worker, Al. Stronger and fuller-bodied than its British counterparts, this pitch black American Stout sports a hefty roasted malt and caramel flavor."

"Triple barrel-aged imperial 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.”

“Aged for 9–12 months in bourbon oak barrels bringing out notes of tobacco, raisins, and figs, and undertones of dark cherry. Enjoy now or age for several years.”

Double Bourbon Barrel-Aged Imperial Stout which spent ten months in Willet bourbon barrels and an additional six months in Weller bourbon barrels. After barrel-aging, the beer is laid down for an additional six weeks to bottle condition. This process produces minimal carbonation which allows the depth and beauty of the barrel character to shine without the tinge of effervescence.

This delicate blend of 14-month Barrel Aged Barleywine from Fremont (in Woodford Rye and Willet Whiskey barrels) and Barrel Aged Stout (in Woodford Rye barrels) from Fort George is all about bilateral symmetry. FREMONT BARLEYWINE: Aged in Willet & Woodford Rye Whiskey barrels for 14 months. FORT GEORGE STOUT: Aged in Woodford Rye Whiskey barrels for 14 months.

“Classic American stout—dry and roasty with a moderate hop bite.”

“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.”

“A blended mixed-ferm tropical stout aged on rum oak staves with vanilla, pineapple, golden raisins, toasted coconut.”

“Imperial stout aged in a Widow Jane bourbon barrel with marshmallows, vanilla beans, pecans.”

“We mixed coffee beans with a rich oatmeal stout under pressure.”

“Blend of 1-, 2-, and 3-year-old barrel-aged imperial stout.”

“We combined raspberries, cocoa, and lactose in a sweet stout base.”

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

“Prominent coffee flavor, but not overpowering. A medium-body stout.”

“Sirius Black is our Russian lmperial Stout to which we have added more complexity by adding locally roasted Indian Monsooned Malabar coffee and licorice root to the beer. It has an intense roasted malt and coffee aroma with flavors of toffee and caramel as well as a slight alcoholic "heat."

"Aged for 14 months in Superstition's Framboesa Atando barrels."

"Named after the mysterious region of our solar system that breeds comets, Oort Imperial Stout has massive amounts of roasted barley combined with three types of Caramel malts for a rich, full mouth feel. Chinook, Cascade and Sterling hops lend a balanced bitterness and subtle hop flavor. This barrel-aged version slumbered for twelve months, imparting notes of rich, bitter chocolate, vanilla and oak."

"Belgian-inspired stout that balances light notes of fruit and sweetness with roasty malt."

"William Larue Weller bourbon barrel-aged imperial 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."

Brewed using Pilsner and pale-ale malts and flaked rice for added dryness. Then dry hopped with loads of Citra, Amarillo, and Azacca for a pungent yet crisp flavor!

“Traditional doppelbock.”

“Inspired by the rustic farmhouse saisons of southern Belgium, Regalia is brewed with barley, wheat, and spelt and fermented with _Brettanomyces_. A sturdy malt character supports the array of flavors that the yeast provides.”

"Uses a mixture of seven cultures to mimic the traditional spontaneous fermentations of southern Belgium."

"Hibernates for 11 months, picking up notes of caramel, spice, and oak complexity."

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

“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.”

“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!”

“Omen’s heavy body combines the dark richness of stout, the brightness and tang of Washington raspberries, and the heady flavors and aromas of a classic Belgian yeast.”

“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.”

Blend of Barleywine and Stout finished with Ugandan Vanilla, Palo Santo, Caramel, and Toasted Coconut. This iteration of one of our past favorites, comes to light anew. No longer stout, but not entirely Barleywine this complex being reemerges as a light bringer. 

“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.”

“Named for the southern Ireland town boasting a Caribbean sister town of the same name, this foreign export-style stout has become an Irish-perfected, Caribbean-loved style of beer. Historically generously hopped and full of roasted malt flavors, our version leans toward the creamy, sweet side of things.”

“The unique blend of the oats and malts in Alaskan Stout produce a balanced, smooth beer with hints of coffee and caramel.”

"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."

"Pretzels, marshmallow, peanut butter, and Ugandan cocoa nibs."

"Imperial stout aged in bourbon barrels with toasted coconut and macadamia nuts."

“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.”

“Lovingly crafted just once a year. Made with the finest malts, hops, fresh mountain water, yeast, and vanilla beans.”

New England oysters from Wood Mountain Fish turn this Irish-style stout into a celebration of smoke on the sea. Uses 76 percent smoked malt, but the oysters and roasted barley tame the intensity, turning this beer into a refreshing dry stout.

An American double stout brewed with locally harvested black walnuts and Belgian candied syrup. A sweet and rich springboard for deep nuttiness.

Brazilian coffee, cacao, oats, and milk sugar are all parts of this complete breakfast stout. Roasty, rich, and smooth!

Blended stout loaded with raspberry and vanilla in bourbon barrels.

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

Aged in whiskey then port barrels with coffee, cocoa, and orange peel.

“Imperial stout aged in Makers Mark Private Select bourbon barrels.”

“A demonic Russian-style imperial stout brewed with coffee, Mexican vanilla, Indian sugar.”

“An imperial rye stout matured on tonka beans and Ugandan vanilla beans.”

“Imperial stout with Onyx decaf coffee, toasted coconut, hazelnuts, cinnamon, vanilla bean.”

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

“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!”

“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.”

“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!”

“Spiced with coffee, cinnamon, and vanilla. Notes of fresh-brewed coffee, spiced cake, iced coffee, and coffee candy. Coffee.”

“Nightmare Fuel minus the coffee.”

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

"Bourbon Barrel Aged Imperial Mole Milk Stout."

"For our version of Black is Beautiful we adjusted some of the malts to match our house stouts. We then took a portion of it to age in a single Sour Mash Willett Bourbon barrel and aged it for 9 months. Pours jet black with aroma and flavors of chocolate, vanilla, raisin and bourbon."

"Imperial Smoked Wheat Stout aged for 18months in Weller Bourbon barrels with Coconut and toasted Pistachios added. Made to commemorate our 2 year anniversary."

“An ode to the almighty pumpernickel bread.”

"Oyster Stout Brewed with live Rochambeau Oysters from the Chesapeake Bay. Balanced body with a savory, clean finish."

A traditional Czech-style lager. Light bread notes leading into a bright dry finish.

“West Coast–style IPA brewed with Centennial, Galaxy, Strata.”

“Italian-style pilsner made with all New Zealand hops (Dr. Rudy, Southern Cross, and Nelson Sauvin).”

“Our interpretation of the classic South German–style hefeweizen.”

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.

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

Fudge cookies dipped in your favorite rye whiskey, decadent and rich.

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

“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.”

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

N/A

"Aged with peanut butter coffee in bourbon barrels."

"Coupled with coffee and maple syrup."

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

"Smooth with tons of cocoa and a hint of bourbon."

"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."

“Ooey-gooey Fluff amazingness and the rich goodness of cacao nibs are blended into a full bodied sweet stout beer that is aged on amaretto-soaked oak chips.”

“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.”

Imperial stout aged in Buffalo Trace barrels.

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

The Dude conditioned with Tweed Coffee’s Foxtrot blend and aged in Wild Turkey bourbon barrels.

Bourbon Barrel Aged Imperial Stout blended with Bourbon Barrel Aged Barlewine

Named for the Euphrates River and decorated with a modern rendition of a Anubis the Egyptian god of the dead. Rested on a delicate Gesha Coffee from Little Wolf Coffee Roasters, this variant of our Anniversary blend is sure to impress those who enjoy a less traditional coffee stout! For this blend we took a golden stout and three Russian imperial stouts that were aged in Jamaican Rum Barrels, Two Willett Rye Casks, and a Heaven Hill Cask for a total age statement of 35 months.

“Barrel-aged with toasted coconut, toasted macadamia nut, vanilla.”

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

“Aged in bourbon barrels then in vanilla-extract barrels. Finished on a blend of vanilla beans.”

“We took our base stout recipe and conditioned it on cinnamon toast cereal, stroopwafels, cacao nib, vanilla bean, marshmallow, cinnamon.”

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

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

“Our bourbon barrel–aged Russian imperial stout.”

“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.”

"RIS aged in Irish style whiskey quarter casks."

"Castle Black is an American Imperial stout with huge roast emphasis. We aged it for 9 months in Willet Rye Barrels and the result is bursting with Rye Whiskey aroma balanced by a complex and roasty mid section, and finishing with a nuanced caramel and vanilla derived from the barrel."

"NO RULES were followed throughout the creation of this product. This 15% Imperial Porter was made with coconut and turbinado sugar then laid down and aged in bourbon barrels for several months. We hope you enjoy this product as much as we did making it!"

"Imperial stout fermented on cocoa nibs, raspberries, and maple syrup."

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.

“Brimming with notes of nectar, gooseberry, pineapple. Bright, zesty finish.”

Open-fermented house saison using our own _Brett_ blend and single-hopped with Mosaic.

"Creamsicle milkshake IPA that we dry hopped with Citra and Comet, then aged on tangerine juice and vanilla bean."

“Lightly toasted bread malt notes and Noble hops accentuated by a light addition of smoked malt.”

“Celebrates the sweet potato and the story of agriculture and people from Africa to the South.”

“GABF silver medal–winning classic saison. Rustic, floral, Bosc pear, sweet dough.”

“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.”

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

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

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

"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."

“Full-bodied rye stout with dark fruit malts and yeast esters giving way to impressions of winter spices.”

"Barrel-aged imperial breakfast stout with coffee, maple syrup, vanilla, cacao nibs, and lactose."

"Aged ... with Tahitian vanilla caviar, Fiji vanilla beans, and Haitian cacao nibs."

"Blend of ... barrel–aged imperial stouts finished on tons of coconut and Madagascar vanilla beans."

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

"We hopped it heavily with Amarillo, Mosaic, and Chinook."

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.

Imperial stout aged in bourbon barrels for 14 months.

Russian imperial stout aged in Kentucky bourbon barrels.

Aged in bourbon barrels for at least 8 months, resulting in vanilla, oak, and bourbon flavors.

Brewed with walnuts, aged in rum barrels, conditioned on coconut and vanilla beans.

“Like eating s’mores around the campfire and sippin’ a good bourbon.”

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

“Imperial stout aged in bourbon, rum, and rye barrels.”

“Bourbon barrel-aged stout with toasted coconut, nutmeg.”

“A Knob Creek barrel-aged imperial stout with toasted coconut and Indonesian vanilla.”

“Bourbon barrel-aged, with Mexican vanilla beans, toasted coconut, unsweetened coconut.”

“Imperial stout with Papua New Guinea vanilla beans aged in Weller barrels. A blend of 67 percent aged 17 months and 33 percent aged 16 months.”

"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."

“Fresh roasted coffee and toasted coconut added to our Weller barrel–aged stout.”

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

“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.”

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

“Blend of barrel-aged barleywine and imperial stouts.”

Open-fermented, pitched onto hops and yeast at the same time for max biotransformation. Can-conditioned.

We add real maple syrup from our friends at Big Tree Maple. Grand Arbor is hazy pale straw in color with a thick rocky white head and persistent lacing. Aromatically earthy with distinct fruity esters and low-to-moderate noble hop character. Balanced fruity character blends into crisp biscuit notes with a dry tart finish.

“Southside Blonde is a sessionable Belgian-style blonde ale that is light-bodied and dry with a hint of fruitiness from the yeast. Southside is a friendly pairing with a variety of foods and an approachable choice for all types of beer drinkers.”

"Blended foeder sour aged on muscadine grapes."

“Unfiltered pilsner hopped with Nelson Sauvin.”

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

"Pure decadence with none of the gooey mess."

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

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.

“Brewed with locally harvested May River oysters.”

“Smooth, roasty, sessionable. Full flavor, robust body. Smooth finish.”

“Conditioned on 10 ingredients, selected by 10 different breweries.”

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

“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.”

"Massive amounts of roasted barley and chocolate malts were combined with three types of caramel malts for a rich, full mouth feel. Chinook, Cascade and Sterling hops lend a balanced bitterness and subtle hop flavor to this brew that’s as black as the vacuum of space."

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

"Barrel-aged double milk stout with vanilla, toasted coconut, and cocoa nibs."

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

"Molé stout with notes of peanut butter, cocoa, prunes, star anise, cinnamon, and ... chiles."

"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.”

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.

A blend of Ardbeg Scotch barrel–aged Oubliette, birch stave–aged Baltic Porter, Big Black Cow, Chester Cop-perpot, and fresh Oubliette and Earthling.

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

Aged in bourbon barrels conditioned on vanilla beans and coffee beans.

Aged with coffee and vanilla beans.

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

“Rich dark malts, toasted coconut, crushed Oreos.”

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

“Conditioned on Brazilian amburana wood infused with flavors of gingerbread and holiday spices.”

“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.”

“Conditioned on French toast cereal, maple, cacao nibs, marshmallow, Mexican vanilla beans.”

“Reminiscent of an Almond Joy, this lusciously thick-bodied stout has a candy bar–like sweetness.”

“Velvet Merkin milk stout aged in WhistlePig rye whiskey barrels.”

“Peanut butter imperial stout brewed with chocolate.”

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

“Unorthodox Russian imperial stout made with rye and aged in bourbon and rye-whiskey barrels.”

“Aged in bourbon barrels with cacao nibs, caramel, milk sugar, vanilla, roasted pecans. Brewed with our friends at Angry Chair.”

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

“Imperial stout aged in bourbon maple barrels infused with maple syrup, vanilla, coffee.”

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

“Prophet base beer aged in a blend of Weller Wheated and Buffalo Trace Mash #1 Barrels.”

“Dark like a cloudless sky, roasty and full-bodied.”

“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.”

"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."

"Whiskey milk stout made with natural flavors."

N/A

“Black barleywine aged in Willett and Blanton’s barrels. Blend of stout and barleywine.”

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

"Our foeder-aged Flanders red aged with cherries."

“Intense malt notes of raisin, caramel-drizzled toasted breads, and a pleasant hop bite.”

“Pils malt, Saazer, Motueka, and Southern Cross hops, and Bohemian lager yeast.”

Three-year blend of Southwest Michigan spontaneous beer, matured in oak barrels.

“This easy-drinking IPA will transport you to a tropical paradise. Citra, Mosaic, Simcoe, and Southern Cross hops provide flavors and aromas of tropical fruits and sun-kissed citrus with soft accents of nectarine and peach.”

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

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

"This silky-smooth coffee stout is created with a carefully selected blend of specialty grade estate beans from Colombia and Java."

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 traditional English cream stout is brewed with actual milk sugar to create a creamy and sweet brew that will make you mooo for more.

“Bourbon barrel–aged imperial stout.”

“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.”

“Our Chocolate Covered Cherry Stout aged in bourbon barrels for more than a year. It emerged velvety with hints of oak, vanilla, tart cherry, and chocolate. A monster of a beer, best enjoyed fireside, this beverage will warm your soul and vanquish winter’s howling winds and icy breath.”

“The ultimate stout, this ale is big, rich, and malty. Our stout has a creamy texture unsurpassed by any of our other ales. Black in color, with a thick, long-lasting tan head. Its dark color and deep-roasted flavor come from the use of roasted and black barleys.”

"Coffee and chocolate forward American style stout."

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

"Cinnamon, Cacao Nibs and vanilla plus Ancho, Guajillo and Habanero Peppers."

"Conditioned on coffee, cacao, vanilla, cinnamon, orange peel, and coconut."

"Aged in bourbon barrels for a year. More than 1.5 pounds of vanilla per barrel."

"Oozes with rich cocoa and spicy cinnamon aromas, with background notes of sweet vanilla."

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

"Blend of multiple stouts aged in port barrels from Stone Tower Winery."

"Strong notes of vanilla and caramel from fresh whiskey barrels complement a roasted malt bill ... a smooth and full-bodied stout."

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

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

“Brewed with black walnuts and Belgian candied syrup. Pacific Northwest hops accompany English, German, American, and Belgian malts to create a sweet and rich springboard for deep nuttiness. Aged in bourbon barrels for 8–12 months.”

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

“Luring us in with its silky chocolate, slight nuttiness, and smooth burning bourbon taste, the darkness engulfs everything in its path. Brewed with hemp seeds and aged in bourbon barrels.”

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

“Our Ink imperial stout aged in bourbon barrels.”

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

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

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

Brewed with organic salted caramel and conditioned with fleur de sel and Madagascar vanilla. Notes of toasted vanilla, rich caramel, and delicate finishing salt.

Rich and smoky with a bourbon character of caramel, vanilla, spice.

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

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

Aged in Rittenhouse and Willett Rye barrels with Madagascar vanilla beans.

“Aged in rye whiskey and bourbon barrels. Finished on toasted coconut, vanilla beans, cacao nibs, cinnamon, coffee.”

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

“Aged in a mix of single-malt and bourbon barrels for 30 months. Super smooth and silky.”

“Aged in an Elijah Craig barrel, then finished in a Black Maple Hill barrel.”

“Imperial stout with decaf coffee, coconut milk, coconut, vanilla bean, cinnamon, nutmeg, ginger, clove, pumpkin seeds.”

“Bourbon barrel–aged imperial stout.”

“Imperial stout aged in George T. Stagg bourbon barrels for 22 months.”

“Bourbon barrel-aged with cinnamon, vanilla, cacao nibs, nutmeg, chile peppers.”

“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.”

“Aged in Buffalo Trace bourbon barrels, brewed with organic coconut.”

“Aged on coconut, toasted coconut, Tahitian and Papua New Guinea vanilla beans.”

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.

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

“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.”

“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.”

“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.”

“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.”

“Secret Stairs is our signature Boston Stout. Bold and balanced; satisfying with a substantial body, but not syrupy or sweet. Roasted malt provides a nutty, earthy backdrop to bitter cocoa and little hints of caramel. Smooth mouthfeel with a drying sensation on the finish.”

“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.”

"Blended Laws Whiskey House Barrel Aged 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."

"Imperial Double Cream Stout aged in Bourbon Barrel for 8 months."

"Regeneration Cycle is an onslaught of delectable richness from Madagascar vanilla bean and organic toasted coconut. Brace yourself for intense aromas of nougat, coconut fudge and patisserie pain a chocolate followed by divine flavors of sticky caramel, coconut macaroon and pot de crème."

"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."

"Bourbon Barrel-Aged stout aged for 90 days in a blend of first use and second use bourbon barrels."

"Imperial Stout aged in bourbon barrels with Tahitian vanilla added."

“Blend of black barleywine and imperial stout, both aged in Weller bourbon barrels.”

“An ode to a traditional English brown. Delicate body, dry finish, flavors of toffee, dark fruit.”

“Features big aromas and flavors of grapefruit, mango, pineapple, tangerine, stone fruit, and pine.”

“We blended a trio of New Zealand-grown hops—Nelson Sauvin, Motueka, Southern Cross—and paired these with a hefty addition of Washington-grown Mosaic.”

“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.”

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

“This 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.”

“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.”

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

“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."

"Collaboration with Horus Aged Ales ... with coconut, vanilla, and hazelnut coffee."

"A blend of 21-, 15-, and 10-month imperial stout from some of our favorite barrels."

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

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

“We aren’t afraid to use plenty of rich roasted barley and a mountain of hops to give this full-bodied stout that little extra something you’ve been looking for in a beer.”

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

“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?’”

“Constructed with dark roasted malts, malted rye, and oak-smoked wheat, then banished for nine months in Kentucky bourbon barrels to add strokes of vanilla.”

“Tiramisu-Hoo has all the attributes of a finely executed dessert; we have managed to create a beer that is layered with all the goodness you would expect from a succulent slice of Italian history.”

“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.”

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

Imperial stout base aged in Buffalo Trace bourbon barrels.

Aged in High West Manhattan barrels.

Aged in maple syrup bourbon barrels with pecans, cinnamon, vanilla.

The Lifted Veil is a blend of Foursquare Rum barrel-aged Imperial Stouts, and Heaven Hill 7-year barrel-aged English-style Barleywines, all aged for nearly 2 years prior to blending. Bold and complex, The Lifted Veil is a treat: warm chocolate and sweet caramel with nuanced vanilla, cocoa, and molasses barrel character.

“Bourbon barrel aged. Coconut candy, syrup, water; desiccated coconut; shredded coconut; toasted coconut added.”

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

“Aged with ube, toasted coconut, roasted cashews, vanilla.”

“Aged in bourbon barrels. Flavored with Thai banana, coconut, vanilla beans.”

“Signature roasted notes, hints of vanilla and oak, and spirit-influenced finish.”

“Barrel-aged imperial stout made with coffee and cinnamon.”

“Aged in Heaven Hill barrels with coconut, marshmallow.”

“Double milk stout with coffee and maple.”

“Making its return with help from our friends at Mostra coffee.”

“Collaboration with Phase Three. Aged in bourbon barrels and maple-syrup bourbon barrels.”

“Milk chocolate, toffee, dark-fruit notes blend seamlessly with delicate spice from the barrels.”

“Aged in bourbon barrels. Notes of brownie, chocolate, wood, aged bourbon.”

“A tribute to our best-selling in-house latte, Coffee Snob is a vanilla latte stout.”

“Vanilla cream, milk chocolate, roasted nuts, mixed fruits, toasted barrel, bourbon notes.”

“Aged in bourbon barrels, then conditioned on brewed sweet cherry puree and liquid cocoa nibs.”

“Flavored with coconut from Sri Lanka, Brazil Black coffee from the Canadian Roasting Society, vanilla from Madagascar, lactose.”

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

“Local Legend, a sessionable sweet milk stout, is the perfect balance of roasted barley and milk sugar for a subtly sweet, silky brew. Legends aren’t born, they’re brewed!”

“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.”

"Barrel-Aged Imperial Stout with hints of molasses and licorice."

"Aged in Old Forester barrels and conditioned on hazelnuts, cocoa nibs, and toasted coconut."

"Imperial Stout aged in Whiskey Barrels with Barrel-Aged Coffee, Barrel-Aged Cacao, Barrel-Aged Coconut, Barrel-Aged Almonds and Barrel-Aged Salt."

"Session coffee stout with Sump Coffee."

"Double mash Imperial Stout aged 11 months in a single Heaven Hill Rye barrel."

"Dessert stout aged in Maple Rye and Maple Bourbon barrels for 22 months with candy cap mushrooms, bourbon barrel-aged maple syrup and Vanuatu vanilla beans."

"Imperial Stout aged in bourbon barrels."

"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."

"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."

Fermented entirely with yeast captured in south city St. Louis in the early spring of 2015, and aged in American oak for 16 months.

"Tastes of the classic campsite dessert blended with the rich, roasty malt flavor of Yeti Imperial Stout."

"We mixed a locally roasted blend of beans with a rich oatmeal stout under pressure."

“In this silky stout, a double dose of vanilla derived from both fresh bourbon barrels and the trio of Tongan, Ugandan, and Mexican whole vanilla beans is complemented by essences of chocolate, caramel, and molasses.”

“Brewed with a big malt flavor, plenty of hops bitterness, and roasted barley for notes of dark chocolate. Aged in freshly emptied Kentucky bourbon barrels.”

N/A

“Milk-stout base with coffee added. Intensely coffee-forward.”

“Executive-level imperial stout infused with cacao nibs and chili peppers.”

“Coopers Stout is brewed using the centuries-old top fermentation method and natural bottle conditioning, resulting in a characteristic fine sediment forming on the base of the bottle.”

“A liquid as dark and dense as a black hole with thick foam the color of a bourbon barrel. The nose is an intense mix of charred oak, chocolate, vanilla, caramel and smoke.”

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

"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."

"We made our Teddy Bear Kisses even more cuddly on the palate by aging it in bourbon barrels."

"Imperial stout aged in maple syrup bourbon barrels with Indian vanilla beans."

"Loaded with exorbitant amounts of coconut, almonds, and cocoa nibs."

"We took our Dosvidanya Rye and added vanilla to bring out the sweetness."

"Aged with loads of coconut, freshly zested navel oranges, and ... Madagascar vanilla bean."

"All the roasted malt flavor you expect ... plus the huge coffee and vanilla flavor of a cafe latte."

"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."

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

“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.”

“Began as a Serpent’s Stout base aged in bourbon barrels with coffee and cacao nibs added before packaging.”

“Brewed with vanilla beans, cinnamon, fresh Casselmonte Farm baby ginger, and Bearer Farms wildflower honey. Matured in Virginia bourbon barrels.”

“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.”

“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.”

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

Working the angles of several of our favorite flavors while taking direction from tasty little coconut-lemon-curd cakes at our favorite baker. Aged with coconut, freshly zested Meyer lemon, Counter Culture Morita cof-fee, and a dose of Madagascar vanilla bean.

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

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.

“Robust roasty maltiness. Finishes dry, with spiciness from the barrel and added rye.”

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

“Imperial stout aged in Caribbean rum barrels.”

“Aged in a Woodinville bourbon whiskey barrel, a Willett rye barrel, a Woodford Reserve barrel.”

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

“Bourbon barrel–aged imperial stout with cinnamon and vanilla.”

“Imperial stout with toasted coconut, Madagascar vanilla beans, cacao nibs.”

“Blend of imperial stouts aged in bourbon barrels.”

“Imperial stout aged in bourbon barrels with Madagascar vanilla beans and Coava coffee.”

“Brewed with organic fair-trade cacao nibs.”

“Loaded with notes of creamy peanut butter, cinnamon, and coffee.”

"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."

“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.”

“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.”

"Eagle Rare Single Barrel Pick from Bronson's Liquor Store aged for 1 year and treated with Chocolate, Locally Roasted Coffee, Maple Syrup and Vanilla Beans."

"Our Imperial Stout aged 15 months in a Laws whiskey barrel."

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

['"Unencumbered by spice or flavor additives, this unique barrel aged imperial stout explodes with bourbon character, enveloping an incredibly complex base Imperial Stout with divine layers of chocolate malt flavor. It’s been slumbering for 10', '176 hours, soaking up all that goodness - now it’s time to share."\n']

“Dark cacao, espresso, and torched sugar laced with rich vanilla, toffee, marshmallow.”

“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.”

“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.”

“Brewed with Galaxy, Mosaic, Citra hops.”

"Strikes a balance between the light grainy character of Southeastern 6-row Pilsner malt and classic Northwest American hops."

"This Southern Hemisphere IPA is brewed with a massive amount of Galaxy hops."

“Nelson Sauvin, Galaxy, Idaho 7, and Mosaic hops, and flavors of dank Southern Hemisphere berries.”

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

“Midnight black color and rich dark-roasted aroma. Magnum and Willamette hops combine with unmalted barley and roasted malts to give this brew a full body and a dense creamy head. All elements combine in a rich espresso-like finish.”

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

“A unique blend of Bourbon County Brand Stout aged in rye whiskey barrels with blackberries, Luxardo candied cherries, fresh sour cherries, and sea salt.”

Dark and delicious, America's great milk stout will change your perception about what a stout can be. Preconceived notions are the blinders on the road to enlightenment. Udderly delightful.

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.

“Imperial stout aged for 24 months in Heaven Hill barrels.”

“Milk stout brewed with Santa Lucia Reserve Coffee.”

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

“Brewed with seven different malts—you should be ready for a full onslaught of creamy stout intensity. Broadly in the style of a foreign extra stout, this is our heaviest and most intense year-round offering.”

"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."

"Blend of imperial stouts ... finished on more than a pound of toasted and raw coconut per gallon."

"Treated with ... raw coconut, half-pound per barrel of vanilla beans, and finished on hazelnut coffee."

"Full-bodied, roasted, and aged in a local Denver distillery's (Mythology) American whiskey barrels."

"A truly decadent brew that is intended to be poured into your favorite snifter."

"The spirited aging process produces a hugely complex but mellowed Yeti."

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

"Imperial stout aged in Blaum Bros. and Old Fitzgerald barrels."

“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.”

“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... ”

Imperial stout brewed with peanut flour, cacao nibs, and Reese’s Peanut Butter Cups.

Brewed with specialty grains and molasses, then barrel-aged for 12 months to produce subtle sweet vanilla and oak-forward flavors.

Exhibits notes of creamy toffee, sweet vanilla, dark brown sugar, candied dates, and coconut.

“Imperial stout aged in a single Stagg Jr. bourbon barrel.”

“Bourbon barrel–aged in Brazilian amburana wood.”

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

“A classic dry Irish stout.”

“I call this a ‘petite stout.’ It’s brewed to a lower strength compared to the dry Irish stout.”

“Base imperial stout aged in a Buffalo Trace bourbon barrel and conditioned on Amburana spirals.”

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

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

“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.”

“Vanilla rice stout with cinnamon.”

“This wild stout is a continuation of our famous Christmas stout aged in spirit barrels for 12 months. This stout is tart with a smooth finish.”

"This variant is blended from Cuppa aged in Buffalo Trace, Heaven Hill and Weller barrels for 12 to 18 months. The Weller barrels’ age is notable: 7, 15 & 16 year were included in this blend. Conditioned on cacao nibs, vanilla, coffee, and hazelnut."

"Blended Imperial Stout aged in Bourbon barrels for 12 months and aged on Ecuadorian chocolate/cacao nibs."

"Aged for 12 months in freshly dumped bourbon barrels, with aromas of baker's chocolate, marshmallow, and nougat."

"Aged in rye whiskey barrels with organic Ghanaian cocoa and organic Tahitian vanilla beans, this stout’s jet-black body gives way to aromas of whiskey-soaked lady fingers and fudge. Its flavors of brownie batter, toasted marshmallow, and dark molasses wash through with a velvety mouthfeel. Designed to embody the complementary and contrasting expressions of chocolate and vanilla, we hope you enjoy the beauty of this duality, or should we say, dualité."

"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 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."

"The base of this stout was conditioned on a very rare honey varietal - Meadowfoam Maple - before being aged for 23 months in an 8 year Blanton’s Bourbon barrel."

"Brewed with Modern Times coffee, Mexican vanilla, almonds, and chicory."

"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."

“Nelson Sauvin, Riwaka, Waimea, NZ Cascade, Manilita deliver tropical diesel, sweet fruit.”

“West Coast pilsner with Nelson Sauvin, Motueka, Mosaic Cryo for big, bright, mixed tropical-fruit notes. Collab with Balter Brewing.”

The brut brewing process and bottle conditioning serve up a beer that drinks like a hoppy champagne. Hal-lertau Blanc, Nelson Sauvin, and Southern Passion hops create a fruity, tropical hops flavor. We balanced that with three malts.

“Treat yourself to our seasonal milk stout brewed with a special rotating cookie-inspired flavor.”

“Milk stout is blended with whiskey barrel-aged imperial stout before it’s finished off with locally roasted coffee.”

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

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

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

"Anniversary Bourbon County Stout is aged 2 years in Weller 12 Year barrels and is a special variant to celebrate Goose Island’s 10-year tradition of releasing Bourbon County Stout on Black Friday (2020)."

"Imperial stout brewed with English hops and English malts then aged in Adnams Southwold single malt whisky barrels from Suffolk County, England."

"Russian Imperial Stout aged 9 months in Templeton Rye barrels. Doomsday Hound is a beast with a roasted coffee and cocoa character. Barrel aging adds depth with a warming rye spiciness and nuances of oak and a hint of tobacco. 2020 Vintage."

“A Firestone Walker classic returns with the 2021 vintage of PNC—an imperial buckwheat stout aged in bourbon, brandy, and tequila barrels.”

"Imperial coffee stout aged in rum barrels finished with toasted coconut."

"Maple pecan variant of Ratio's bourbon barrel–aged Genius Wizard."

"BA Russian imperial stout with vanilla and cocoa nibs."

"Brewed with ancho chile peppers, cacao nibs, vanilla beans, and cinnamon sticks."

"Showcase[s] beer aged in spirit barrels, including bourbon, rum, rye, and others."

"Layers of complexity, reminiscent of vanilla, toasted coconut, and caramel candy."

"Blend of five different beers and barrels."

"Session coffee stout with cacao nib, vanilla bean, and rotating coffee."

“The roasted and chocolate malts complement the smooth oats and bourbon barrel–aged warmth. A touch of sweetness dances in balance with the hops to finish.”

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

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

Dark, sexy, velvety winter nectar.

“Aged in double-oaked Woodford Reserve bourbon barrels.”

“Imperial stout.”

“A collaboration beer brewed with FireHop BrewWorks.”

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

“Imperial stout aged two years in 14- to 18-year-old whiskey barrels.”

“Aged in Elijah Craig bourbon barrels, then in XO cognac barrels.”

“2017, 2018, 2019 Rey Gordo blended and barrel-aged.”

“Imperial stout aged 12–18 months in whiskey barrels.”

“A smooth, creamy milk stout encounters the richness of golden peanut butter.”

“Aged in apple-brandy then rye barrels, treated with coconut, Ugandan vanilla.”

“An imperial stout aged in whiskey barrels with coffee.”

“Aged in barrels with bananas, coconut, toasted almonds, vanilla beans, cinnamon.”

“Double barrel-aged imperial stout aged in maple bourbon barrels with maple syrup, coffee.”

“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.”

“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.”

“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.”

"1 & 2 is a very special batch to us. filled as S-001 & S-002 these are the very first casks that were filled here at phase three. We let them rest for 26 months with minimal temperature control. the resulting beer is full of char, subtle smoke, bakers chocolate, and dried fruit. This batch will be sold in limited amounts during special weekends over the next several years."

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

"Imperial Stout Aged in Laird's apple brandy barrels for 21 months."

"WWEHA pours a vicious jet black with espresso laced foam. A full on cozy aroma profile with campfire marshmallow, fudgey chocolate and choice pipe tobacco on the front. Bourbon saturated coconut, marshmallow and vanilla follow and end with...an altogether too easy to finish beer, despite its heft."

"Aged more than a year in freshly emptied bourbon barrels, then finished in apple brandy barrels for over another year."

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.

English Barleywine aged for 18 months in a barrel that previously held whiskey, vanilla imperial stout, and maple syrup.

“Aged in a French Bordeaux foeder, then aged on blueberries.”

“The only way to describe this beer is ‘infinitely drinkable.’ This is smooth liquid refreshment with a hint of Centennial hops for fruity notes and low bitterness for an easy finish.”

Our IPA has a vigorous hops profile, well-balanced malt background, and a medium body. It is most akin to an English-style IPA and is an intrepid ale that’s triple-hopped on its journey to your glass.

“A kettle-soured wheat ale, aged on 450 pounds of tangerine juice.”

Brewed with South of the Border lager yeast, flaked maize, and German Hallertau hops.

“Expressing tropical fruits and New Zealand sauvignon blanc notes with Southern Hemisphere hops.”

“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

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

"Quadruple barrel aged imperial stout. Consecutively aged in CO Whiskey, KY Bourbon, CO Bourbon, and CO Single Malt Whiskey 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."

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

"An imperial snack stout brewed with coconut, hazelnut, and milk sugar."

"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."

"A full-bodied milk stout brewed with coffee from Red Rooster Coffee Roasters."

"Big milk stout brewed with oats, lactose, and love."

“Oil of Aphrodite with cinnamon, vanilla, cacao nibs, oak staves, and habaneros doing some serious work in the stainless tank for three months until the brew was ready for packaging.”

Bourbon barrel–aged Russian imperial stout.

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

Aged in rum barrels.

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

Barrel-aged imperial stout with coffee, cacao, and vanilla.

Russian imperial stout aged in rye whiskey barrels with toasted coconut and vanilla beans.

Barrel-Aged Imperial Stout & Barleywine Blend A blend of 14- and 18-month-old imperial stout and barleywine aged in Eagle Rare, Buffalo Trace, Weller, Austin Nichols and Woodford Reserve barrels. 

“Aged in a collection of freshly emptied Heaven Hill barrels.”

“Finished on coconut, cinnamon, vanilla beans.”

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

“Aged for 24 months in a blend of whiskey barrels; aged on maple syrup.”

“Aged in Woodford Reserve barrels.”

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

“Aged in bourbon and apple-brandy barrels, conditioned on honey, vanilla, marshmallow.”

“Brewed with natural maple flavor, Tanzanian vanilla beans, Ghanaian cacao nibs.”

“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.”

“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 aged in barrels for 22-27 months."

"Blended Imperial Stout aged in Bourbon barrels for 14 months."

"Imperial stout aged in a single vanilla extract bourbon barrel and then conditioned on vanilla beans."

"Our house stout and ode to all the wonderfully dry and ashy stouts of the past."

"Blend of non-adjunct stouts aged 2yrs in Weller and Beale Mead barrels; features heavy barrel character and dark fruits."

"Imperial Oatmeal Stout aged 19 months in a Heaven Hill Rye barrel + Double Absence aged 9 months in a Heaven Hill Rye barrel with Madagascar Vanilla Beans + Finished on Ugandan Vanilla Beans & Macadamia Nuts = Beyond Opulence."

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

"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."

“A blend of a stout aged in a tawny port barrel and a steel-aged barleywine.”

"Taste the difference terroir makes ... with vanilla beans sourced from across the world."

"Imperial stout brewed with lactose, peanuts, and peanut butter."

"Flavors of cocoa, fudge, vanilla, caramel, almond, plus leather and tobacco."

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

"Seventeen months in Heaven Hill Barrels, with extended aging on ... Madagascar vanilla beans."

"Conditioned on more than three pounds per gallon of toasted coconut flakes and raw coconut chips."

"Aged in Four Roses barrels for 14 months, conditioned on 1.5 pounds per barrel of vanilla beans."

"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."

"Imperial stout brewed with Hill Country sourdough bread from Jester King Kitchen."

“Hints of cold milk, sweet vanilla, and hearty oatmeal remind us that our memories are forever led by our senses. In this case, we are led home.”

Aged in Heaven Hill and Four Roses bourbon barrels and Woodford Rye whiskey barrels.

A blend of multiple vintages of our stout aged with coffee in bourbon barrels.

Aged in a blend of maple, vanilla, and double-oak bourbon barrels, infused with coffee.

Bourbon barrel–aged imperial stout with vanilla beans.

Bourbon barrel–aged with coffee, cacao, and Mexican-inspired spices.

“Blend from our favorite barrels: Willett bourbon, Austin Nichols 17 Year, Russell’s Reserve, Maplewood Rye.”

“Imperial stout. Coffee, coconut, and Papuan vanilla.”

“Aged in rhum barrels with coconut, almonds, vanilla, marshmallow.”

“Barrel aged then slammed with toasted coconut, vanilla beans.”

“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 aged in Heaven Hill bourbon barrels.”

“Bourbon barrel-aged stout with Madagascar vanilla beans and cacao nibs.”

“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.”

“Imperial cream stout. Formerly known as ‘This is Neat.’”

“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.”

“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!!”

"Bourbon Barrel-aged Imperial Stout."

"This special edition of our massive Russian imperial stout matured in Elijah Craig 12-year bourbon barrels and brings waves of chocolate, vanilla, dried fruit, and cherry flavors, enhanced by the oak and bourbon character of the barrel and its previous occupant."

"For this year's iteration of Double Barrel 1910 Medianoche, we utilized the same double-barrel technique as our 2020 release, which was inspired by the process used by Old Forester® to create their 1910 bourbon, but with extended aging to unlock even more barrel complexity. After aging for 13 months in freshly emptied 6-11-year-old Kentucky bourbon barrels (heavy toast, light char), we finished this special batch of Medianoche in Old Forester 1910 casks (light toast, heavy char) for an additional 10 months. After more than 23 months combined between the two casks, Double Barrel 1910 Medianoche expresses notes of toasted marshmallows, English toffee, burnt caramel, vanilla, and sweet tobacco."

"This imperial stout has been aged for 12 months in bourbon barrels made from American White Oak. Rich bourbon and chocolate aroma, with a substantial malt body with notes of toffee, caramel, chocolate and coffee, and complex notes of vanilla and coconut from the oak's tannins, this is a wonderful stout to share or savor all on your own."

"Imperial Maple Stout aged in imported Moscatel wine puncheons for 18 months. Flavors of maple and chocolate marry with French oak, mild citrus, toffee, and raisin from the cask."

"A blend of barrel aged and non-barrel aged imperial stout conditioned on vanilla beans and cacao nibs."

"Our rotating Imperial Coffee Stout with cacao nibs and vanilla bean."

"Imperial stout brewed with ancho chili peppers, cinnamon, cacao nibs, and vanilla beans. Aged in whiskey barrels."

"Shadow Raptor reveals the intricate nuances of vanilla selected from around the world. Layered delicately so as to still allow the influence of the barrels to emerge in your glass. We get notes of vanilla waffle cone ice cream, dark chocolate, and a whisper of bourbon in the finish."

"Tons of sweet melon, citrus, and tropical passion fruit dominate this beer."

“Pilsner style lager brewed with French pilsner malt and Barbe Rouge hops.”

"Mixed-culture ale barrel-aged in red wine barrels for over two years and refermented on over 5.5 lb per gallon of fresh South Carolina peaches."

"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."

"Boiled for more than six hours, with Belgian candi sugar, cocoa husks, and Tahitian vanilla beans."

"Imperial stout aged in bourbon barrels with coconut, Ugandan vanilla, and dulce de leche."

"70K aged in amburana wood barrels."

"Three vintages of spirit-barrel–aged stout ranging in age from 20–30 months."

"Notes of roast and soy sauce lead into a velvety smooth mouthfeel."

Bold, strong, and dark, Caffè Americano is made by adding vanilla and Tampa-roasted espresso beans to a double stout base.

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.

Aged in Eagle Rare bourbon barrels for 14 months, then treated with Ugandan vanilla beans.

Aged in rye whiskey barrels with coffee and cinnamon added after aging.

Aged for 2 years in Heaven Hill bourbon barrels with Madagascar vanilla beans, whole cinnamon, and Ver-mont maple syrup.

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

“A blend aged in a Willett bourbon barrel, a Peerless Rye Whiskey barrel, and an Elijah Craig bourbon barrel.”

“Flavors of marshmallow, almond, cacao—a 3 Musketeers candy bar.”

“Bourbon barrel–aged, then aged in our maple syrup–bourbon barrel.”

“Aged in a rye barrel, blended with barrel-aged imperial stouts, dosed with three types of vanilla.”

“Dessert stout with cinnamon, coffee, vanilla, lactose.”

“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 milk stout with an overabundance of single-origin cacao and fresh orange zest.”

“Imperial stout aged in rum barrels with coconut, hazelnut, vanilla, marshmallow.”

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

“Bourbon barrel-aged imperial stout conditioned on amburana wood chips.”

"Imperial Brunch Stout with maple, vanilla, coffee, and amburana wood made in celebration of the HPB Bottle Friends."

"We rested this batch of Dire Wolf in a Tawny Port puncheon for 14 months then added Madagascar vanilla beans and Single-origin Cacao from Dominican Republic. The Cacao adds rich complexity and complementary notes of fig, cherry, and citrus."

"Toasted Marshmallow."

"A curated blend of Stouts aged in bourbon barrels for 23-27 months."

“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.”

"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."

"Stout aged in whiskey barrels with cacao nibs and Luxardo cherries."

"Thoughtfully selected and blended to achieve our goals."

Meatwhistle is a complex concoction, a giant imperial stout with a nice nose of vanilla and bourbon from oaken Heaven Hill barrels in which it was aged. Meatwhistle pleases the palate with hints of chocolate, raisins, currants, and coffee.

Vermont maple syrup and Tugboat Coffee’s Sumatra Lintong Blue Batik beans.

A blended imperial stout aged in whiskey barrels.

Imperial stout aged in bourbon barrels for 14 months with extended aging on Madagascar vanilla beans, bourbon barrel–aged maple syrup and Dragon Fly Coffee Roasters’ Terre Celesti whole bean coffee.

Imperial coffee stout with kopi luwak coffee, aged 15 months in bourbon barrels and then finished with fresh kopi luwak coffee. Brewed in collaboration with Horus Aged Ales.

Our imperial breakfast stout fermented with a ridiculous amount of maple syrup and conditioned on whole-bean Sumatra from Clutch Coffee. Aged in Heaven Hill, Woodford Reserve, and Bull Run bourbon barrels.

Imperial stout aged 15–17 months in rye whiskey barrels and steeped on ancho chilies, cocoa nibs, cinna-mon, and vanilla beans.

A collaboration with our friends from Cycle Brewing, this imperial stout is aged in brandy barrels with vanilla and cinnamon.

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

“Bourbon barrel–aged imperial stout with Ecuadorian, Ugandan, and Madagascar vanilla beans.”

“Aged in whiskey barrels with ancho chile peppers, cacao nibs, cinnamon sticks, vanilla beans.”

“Imperial milk stout aged in bourbon, American whiskey, and Nocino barrels.”

“Barrel-aged imperial stout with Madagascar bourbon vanilla beans, Ghanaian cocoa nibs, toasted coconut.”

"Imperial Stout aged in Balcones Cask Strength Rye Whisky Barrel. We're getting notes of cocoa puffs and sweet chocolate milk with a mild rye spiciness from the rye whiskey barrel."

"A blend of 5 year Laws Rye Whiskey Oatmeal Stout and two different 7 Year Willet Rye Whiskey Here Be Monsters. Conditioned on Toasted Coconut, Hazelnut, Madagascar Planifolia Vanilla & Lactose."

"Aged 12 months in freshly dumped bourbon barrels with added Madagascar and PNG vanilla beans."

N/A

“Blend of bourbon barrel–aged imperial stout and honey wheatwine.”

“Solera-style aged nine months in a French Bordeaux foeder with our mixed culture, then an additional eight months in gin barrels.”

"This barrel-aged stout spends more than a year in barrels, sometimes closer to two. Notes of bourbon warm each sip, washing over a fudgy chocolate base."

“Imperial stout aged twelve months in Rittenhouse Rye barrels with cacao nibs, vanilla beans, ancho chiles, and cinnamon sticks.”

2018 Maman was aged for 12 to 14 months in Rittenhouse Rye barrels before blending and packaging. It’s our purest expression of beer in oak and presents a luxurious combination of cocoa, caramel, vanilla, and ma-ple wrapped up with a big boozy bow.

A blend of 1- and 2-year bourbon barrels conditioned on Madagascar vanilla.

“Aged in bourbon barrels, conditioned on Madagascar bourbon vanilla beans.”

“A double bourbon barrel–aged, double-mashed imperial stout.”

"Blended from Cuppa aged exclusively in Peerless Rye Whiskey barrels for 12 months. Conditioned on Metric coffee, and 3 varieties of vanilla beans: Madagascar, Papua New Guinea, and Indonesian."