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“Russia’s Peter the Great loved English stouts. Unfortunately, the beer could not survive the long journey until 1796, when London brewery Thrale’s increased the alcohol content and hopping rate in their stout, creating the imperial stout. We’ve ‘imperialized’ this stout by fermenting it a bit further with sour cherries.”
“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.”
“This stout is the greatest. It's yuge. You're going to love it.”
“The bourbon barrel-aged edition of Scarface will assault your senses with sweet caramel, oak, and vanilla.”
“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.”
Well balanced stout with notes of dark chocolate, hints of coffee and toasted malt.
“Classic milk stout brewed with lactose and roasted barley.”
"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."
“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.”
“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.”
Dry, bitter, and popping with lemon, orange, and dried herbs, it finds balance through sweet pilsner malt, wheat, and a classic Belgian yeast strain.
“Ebony in color with a rich creamy head. An earthy flavor of oats and hops that gives way to a rich chocolate truffle finish.”
“We combined raspberries, cocoa, and lactose in a sweet stout base.”
Silky smooth sweet stout.
Traditional Milk stout with a hint of Coconut and Chocolate.
“A blended mixed-ferm tropical stout aged on rum oak staves with vanilla, pineapple, golden raisins, toasted coconut.”
“We mixed coffee beans with a rich oatmeal stout under pressure.”
"Summit Oatmeal Stout in bottles offers notes of hazelnut, caramel and chocolate. Full and sweet with a robust body, it finishes bright and crisp."
“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.”
“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.”
"This imperial stout was aged in Westland American Single Malt Whiskey barrels, imparting stellar notes of dark roast coffee, sweet vanilla, and cocoa powder."
“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.”
“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!”
“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.”
"Brazilian coffee, chocolate, oats, and milk sugar bring their best to this delightful, decadent beer."
An American double stout brewed with locally harvested black walnuts and Belgian candied syrup. A sweet and rich springboard for deep nuttiness.
“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.”
“Our imperial milk chocolate stout base with a blast of marshmallows.”
“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.”
“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.”
“Keep it cool, clean, confident, arrogant, and flamboyant. Forza Imperiale.”
“Notes of hazelnut, caramel, chocolate. Sharp and sweet with a more robust finish.”
“Cascading aromas of roasted peanuts, dark chocolate, coffee.”
“Our English-style oatmeal stout. Flavors reminiscent of coffee and chocolate-chip cookies.”
“Smooth, roasty, sessionable. Full flavor, robust body. Smooth finish.”
“Combines roasty chocolate richness, a creamy body, and a touch of piney character.”
"Pure decadence with none of the gooey mess."
"Whiskey milk stout made with natural flavors."
Motor Oil No. 5 is our incredibly decadent, rich, and roasty imperial stout treated with sweet orange, vanilla, and cacao nibs. Like a Lindt orange chocolate bar.
“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.”
“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.”
“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.”
“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.”
“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.”
“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.”
"Aromas and flavors of roasted coffee and dark chocolate balanced with a nice dry finish."
"This silky-smooth coffee stout is created with a carefully selected blend of specialty grade estate beans from Colombia and Java."
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.
"Oozes with rich cocoa and spicy cinnamon aromas, with background notes of sweet vanilla."
“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.”
“Chocolate, sweet caramel notes, hints of vanilla on the nose. Chocolate, dark cherries, lightly woody and bittersweet on the tongue.”
“Velvet Merlin offers robust cocoa and espresso aromas with subtle American hops nuances. Rich dark chocolate and roasted coffee flavors accentuate a creamy mouthfeel and dry finish to create balance in this full-bodied stout.”
“Our milk stout is full-bodied and smooth, with rich chocolate flavors and complex maltiness, along with a touch of subtle lactose sweetness.”
“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!”
“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.”
“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.”
“Oats provide a smooth texture that complements roasted and chocolate flavors.”
“A tribute to our best-selling in-house latte, Coffee Snob is a vanilla latte stout.”
"We take a traditional milk stout and add chocolate, coconut, and vanilla."
"This roasty oatmeal stout finishes with notes of chocolate and slight bitterness."
"Session coffee stout with Sump Coffee."
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.
“Aged in bourbon barrels, then conditioned on brewed sweet cherry puree and liquid cocoa nibs.”
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.
“The creamy sweetness of milk sugar complements the dark-roasted barley to create a medium-bodied beer that is rich, complex, and delicious with a definite espresso-chocolate aroma and flavor.”
"Teddy Bear Kisses features an abundance of dark malts and high-alpha hops for a powerful impact of roast, chocolate, and sweet bitterness. The velvety malt character, balanced bitter intensity, and soothing chocolate notes are created by long aging on fair trade cocoa nibs."
“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.”
“Milk-stout base with coffee added. Intensely coffee-forward.”
“Brewed with organic fair-trade cacao nibs.”
"We mixed a locally roasted blend of beans with a rich oatmeal stout under pressure."
"Caramelized subtlety at the start, mellows into chocolate and coffee malt flavors, and finishes with a clean, traditional dryness."
“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.”
“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.”
“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... ”
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.
“Fifty pounds of lacotose, two different types of chocolate malt, and a touch of roast.”
“Welcoming notes of dark chocolate and coffee, complex yet mellow flavor.”
"English-inspired with notes of rich milk chocolate, dark fruit—soft, comforting finish."
"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."
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.
“Nelson Sauvin, Riwaka, Waimea, NZ Cascade, Manilita deliver tropical diesel, sweet fruit.”
“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.”
“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.”
“Milk stout is blended with whiskey barrel-aged imperial stout before it’s finished off with locally roasted coffee.”
“A smooth, creamy milk stout encounters the richness of golden peanut butter.”
"Session coffee stout with cacao nib, vanilla bean, and rotating coffee."
"Brewed with over 4 lbs per barrel of fire roasted Sumatra from Bend’s Bohemian Roastery and maple wood smoked malt from Skagit Valley Malting, Canadian Coldfront is loaded with intense coffee notes of silky bittersweet chocolate and a faint sweet smoky finish. What a way to ride, oh what a way to go."
“This seasonal specialty is brewed with organic pale malt and almost 2 gallons of Vermont maple syrup per barrel. This cellar-aged brew is a huge, rich, and strong stout with a maple
"A full-bodied milk stout brewed with coffee from Red Rooster Coffee Roasters."
"Big milk stout brewed with oats, lactose, and love."
“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.”
“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.”
"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."
"Tons of sweet melon, citrus, and tropical passion fruit dominate this beer."
“Chocolate stout with Ugandan vanilla, cacao nibs, coffee, cocoa powder, ancho chile, and lactose.”
"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."
"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."