Learn about how we rate & review beers with our BJCP blind panel here
“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.”
“Each release in our Share This series spotlights unique ingredients and an important cause. Share This: Mole is a mole-inspired imperial stout collaboration with Chef Anne Conness, featuring ancho chiles, chipotle peppers, cinnamon, vanilla, and cacao nibs. For each bottle we produce, Free Wheelchair Mission receives one dollar.”
“A roasty, chocolaty barrel-aged liquid treasure that leaves you dreaming of vanilla bourbon notes.”
“Our Siberian Night Russian imperial stout aged for 11 months in fresh bourbon barrels. The dark chocolate malt yields a milk chocolate flavor that blends perfectly with the vanilla flavor from the barrel.”
“The bourbon barrel-aged edition of Scarface will assault your senses with sweet caramel, oak, and vanilla.”
“Pirate Noir is our Jamaican rum barrel–aged imperial oatmeal stout. This beer adds intense notes of vanilla, coconut, and rum to our Prairie Noir.”
“S’mores-inspired smoked imperial stout blended with bourbon barrel–aged imperial stout with vanilla beans, maple syrup, cacao, cinnamon, graham crackers added.”
“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.”
“Blended barrel-aged stout. Conditioned on coconut, almond, Vanuatu vanilla beans.”
“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.”
“Brewed in the style of an imperial stout and aged in bourbon barrels with whole Madagascar vanilla beans for up to 4 years.”
“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.”
“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."
“The Siberians believed a ‘World Tree’ connects worlds through its roots and branches. While this Russian imperial stout isn’t the world’s cosmic axis, it does connect you to rich flavors.”
“Barrel-aged Russian imperial stout with vanilla, cardamom, ginger, cinnamon, coffee.”
“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.”
“Blend of barrel-aged stouts. Aromas of crème brûlée, toasted oak, wildflower honey. Flavors of flourless chocolate torte, fig, vanilla bean.”
"Named after the mysterious region of our solar system that breeds comets, Oort Imperial Stout has massive amounts of roasted barley combined with three types of Caramel malts for a rich, full mouth feel. Chinook, Cascade and Sterling hops lend a balanced bitterness and subtle hop flavor. This barrel-aged version slumbered for twelve months, imparting notes of rich, bitter chocolate, vanilla and oak."
"This imperial stout was aged in Westland American Single Malt Whiskey barrels, imparting stellar notes of dark roast coffee, sweet vanilla, and cocoa powder."
“Lovingly crafted just once a year. Made with the finest malts, hops, fresh mountain water, yeast, and vanilla beans.”
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.
"Inspired by the cafes of Latin America, Cocoa Café is a chocolate, vanilla, and cinnamon coffee milk stout."
“A demonic Russian-style imperial stout brewed with coffee, Mexican vanilla, Indian sugar.”
Blended stout loaded with raspberry and vanilla in bourbon barrels.
“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.”
“An imperial rye stout matured on tonka beans and Ugandan vanilla beans.”
“Imperial stout with Onyx decaf coffee, toasted coconut, hazelnuts, cinnamon, vanilla bean.”
“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.”
"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."
BA breakfast stout with chocolate cereal, cocoa nibs, vanilla, and coffee brewed in collaboration with Cincin-nati Craft Beer Club and The Party Source.
“Aged in bourbon barrels then in vanilla-extract barrels. Finished on a blend of vanilla beans.”
“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.”
“Barrel-aged with toasted coconut, toasted macadamia nut, vanilla.”
“Bourbon and chocolate under the nose, then chased with vanilla and caramel throughout with legs.”
“We took our base stout recipe and conditioned it on cinnamon toast cereal, stroopwafels, cacao nib, vanilla bean, marshmallow, cinnamon.”
“Made with orange zest, vanilla, roasted cocoa nibs—a play on the childhood favorite.”
"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."
"Creamsicle milkshake IPA that we dry hopped with Citra and Comet, then aged on tangerine juice and vanilla bean."
“A blend of barrel-aged stouts. Chocolate, oak, vanilla, and spirit.”
“Bourbon barrel-aged imperial stout with coconut and vanilla beans added.”
“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.”
"Barrel-aged imperial breakfast stout with coffee, maple syrup, vanilla, cacao nibs, and lactose."
“A Knob Creek barrel-aged imperial stout with toasted coconut and Indonesian vanilla.”
“Dessert flavors of hazelnut, vanilla, chocolate with our blend of barrel-aged imperial stout.”
Brewed with walnuts, aged in rum barrels, conditioned on coconut and vanilla beans.
“Bourbon barrel-aged, with Mexican vanilla beans, toasted coconut, unsweetened coconut.”
"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."
Treated with toasted almonds, Mexican vanilla beans, Brazilian coffee, and Dominican Republic cacao nibs.
Aged in bourbon barrels for at least 8 months, resulting in vanilla, oak, and bourbon flavors.
“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.”
"Barrel-aged double milk stout with vanilla, toasted coconut, and cocoa nibs."
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.
“Our Weller barrel-aged stout conditioned on Madagascar and Comoros vanilla, Haitian and Philippine cacao nibs.”
Super-tasty rich, dark, and flavorful with complementary characteristics of oak, vanilla, and whiskey.
Aged in bourbon barrels conditioned on vanilla beans and coffee beans.
"Take A Hike: S'mores Stout has nice roasted notes balanced by the sweetness of Chocolate, Marshmallow & Vanilla. The perfect campfire dessert."
“Brewed with chocolate, coffee, vanilla, lactose; aged in Bulleit bourbon barrels.”
“Conditioned on French toast cereal, maple, cacao nibs, marshmallow, Mexican vanilla beans.”
“Aged in bourbon barrels with cacao nibs, caramel, milk sugar, vanilla, roasted pecans. Brewed with our friends at Angry Chair.”
“Imperial stout aged in bourbon maple barrels infused with maple syrup, vanilla, coffee.”
"Combines massive caramel and roasted malts with huge vanilla and oak flavor."
Aged with coffee and vanilla beans.
“Roasted coconut flakes, licorice, cherry bark, vanilla beans on top of an imperial stout aged in whiskey barrels.”
"Aged in bourbon barrels for a year. More than 1.5 pounds of vanilla per barrel."
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.
“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.”
"Cinnamon, Cacao Nibs and vanilla plus Ancho, Guajillo and Habanero Peppers."
"Imperial Stout aged in bourbon barrels with Tahitian vanilla added."
“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.”
“Imperial stout with decaf coffee, coconut milk, coconut, vanilla bean, cinnamon, nutmeg, ginger, clove, pumpkin seeds.”
“Bourbon barrel-aged with cinnamon, vanilla, cacao nibs, nutmeg, chile peppers.”
“Aged on coconut, toasted coconut, Tahitian and Papua New Guinea vanilla beans.”
"Conditioned on coffee, cacao, vanilla, cinnamon, orange peel, and coconut."
"Oozes with rich cocoa and spicy cinnamon aromas, with background notes of sweet vanilla."
"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."
“Chocolate, sweet caramel notes, hints of vanilla on the nose. Chocolate, dark cherries, lightly woody and bittersweet on the tongue.”
“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.”
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.
Rich coffee, bitter and milk chocolate, dark charred oak, vanilla, and caramel.
Aged in Rittenhouse and Willett Rye barrels with Madagascar vanilla beans.
"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."
"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."
“A tribute to our best-selling in-house latte, Coffee Snob is a vanilla latte stout.”
"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."
"We take a traditional milk stout and add chocolate, coconut, and vanilla."
"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."
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 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.”
“Vanilla cream, milk chocolate, roasted nuts, mixed fruits, toasted barrel, bourbon notes.”
“Flavored with coconut from Sri Lanka, Brazil Black coffee from the Canadian Roasting Society, vanilla from Madagascar, lactose.”
"Collaboration with Horus Aged Ales ... with coconut, vanilla, and hazelnut coffee."
“This insanely delicious take on Mexican hot chocolate is crafted with cocoa, coffee, pasilla peppers, vanilla, cinnamon, and nutmeg.”
“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.”
Aged in maple syrup bourbon barrels with pecans, cinnamon, vanilla.
"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."
"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."
“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.”
"An imperial stout aged in vanilla bourbon and apple brandy barrels for 23 months."
“Bourbon barrel–aged imperial stout with cinnamon and vanilla.”
“Imperial stout with toasted coconut, Madagascar vanilla beans, cacao nibs.”
"We took our Dosvidanya Rye and added vanilla to bring out the sweetness."
“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.”
“Black cherry, dark chocolate, vanilla, roast coffee. Notes of cereal grain, toasted coconut, cocoa nibs.”
“Imperial stout aged in bourbon barrels with Madagascar vanilla beans and Coava coffee.”
"Imperial stout aged in maple syrup bourbon barrels with Indian vanilla beans."
"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."
"Notes of roasty dark chocolate, coffee, molasses, vanilla, marshmallows, graham crackers, and smooth whiskey."
“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.”
“Brewed with vanilla beans, cinnamon, fresh Casselmonte Farm baby ginger, and Bearer Farms wildflower honey. Matured in Virginia bourbon barrels.”
“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.”
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.
"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."
“Dark cacao, espresso, and torched sugar laced with rich vanilla, toffee, marshmallow.”
“Vanilla rice stout with cinnamon.”
"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."
"Barrel-Aged imperial stout with coconut, chocolate, pecans, vanilla and lactose."
Brewed with cinnamon, vanilla, Mississippi Mud Espresso, cacao nibs, and maple syrup. Aged in Four Roses bourbon barrels.
"Imperial Stout brewed with lactose sugar and aged on Ugandan Vanilla beans and SUMP coffee."
"Treated with ... raw coconut, half-pound per barrel of vanilla beans, and finished on hazelnut coffee."
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.
"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."
"Brewed with Mostra coffee, Mexican vanilla, and over 1 lb per gallon of coconut."
"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."
“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.”
English Barleywine aged for 18 months in a barrel that previously held whiskey, vanilla imperial stout, and maple syrup.
"BA Russian imperial stout with vanilla and cocoa nibs."
"Session coffee stout with cacao nib, vanilla bean, and rotating coffee."
"Brewed with ancho chile peppers, cacao nibs, vanilla beans, and cinnamon sticks."
“Aged in apple-brandy then rye barrels, treated with coconut, Ugandan vanilla.”
“Aged in barrels with bananas, coconut, toasted almonds, vanilla beans, cinnamon.”
"Layers of complexity, reminiscent of vanilla, toasted coconut, and caramel candy."
“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.”
"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."
"Imperial Stout with Vanilla, Coffee, and Chocolate."
"Barrel-aged imperial stout with Mexican vanilla beans."
"Imperial Mexican chocolate stout brewed with vanilla, cinnamon, chile peppers, and cacao nibs."
Barrel-aged imperial stout with coffee, cacao, and vanilla.
"Imperial stout aged in a single vanilla extract bourbon barrel and then conditioned on vanilla beans."
"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."
Russian imperial stout aged in rye whiskey barrels with toasted coconut and vanilla beans.
“Finished on coconut, cinnamon, vanilla beans.”
“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.”
"Imperial stout aged in bourbon barrels with hazelnut, cocoa nibs, and vanilla beans."
"Aromas of molasses and vanilla mix with flavors of dark chocolate, espresso beans, and roasted barley."
“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.”
Aged in rye whiskey barrels. Chocolate, vanilla, dried fruit, cherry.
"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."
Bourbon barrel–aged imperial stout with vanilla beans.
“Bourbon barrel-aged stout with Madagascar vanilla beans and cacao nibs.”
"A blend of barrel aged and non-barrel aged imperial stout conditioned on vanilla beans and cacao nibs."
“Imperial stout. Coffee, coconut, and Papuan vanilla.”
"Our rotating Imperial Coffee Stout with cacao nibs and vanilla bean."
"Taste the difference terroir makes ... with vanilla beans sourced from across the world."
"Aged in Four Roses barrels for 14 months, conditioned on 1.5 pounds per barrel of vanilla beans."
"Flavors of cocoa, fudge, vanilla, caramel, almond, plus leather and tobacco."
“Aged in rhum barrels with coconut, almonds, vanilla, marshmallow.”
“Barrel aged then slammed with toasted coconut, vanilla beans.”
"Seventeen months in Heaven Hill Barrels, with extended aging on ... Madagascar vanilla beans."
“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.”
“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.”
Aged in a blend of maple, vanilla, and double-oak bourbon barrels, infused with coffee.
"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 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."
“Chocolate stout with Ugandan vanilla, cacao nibs, coffee, cocoa powder, ancho chile, and lactose.”
"Imperial Brunch Stout with maple, vanilla, coffee, and amburana wood made in celebration of the HPB Bottle Friends."
“Dessert stout with cinnamon, coffee, vanilla, lactose.”
“Aged in a rye barrel, blended with barrel-aged imperial stouts, dosed with three types of vanilla.”
Rye and brandy barrel–aged imperial stout with banana, coconut, macadamia nuts, vanilla, and cacao nibs.
“Imperial stout aged in rum barrels with coconut, hazelnut, vanilla, marshmallow.”
"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."
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.
Aged in Eagle Rare bourbon barrels for 14 months, then treated with Ugandan vanilla beans.
Aged for 2 years in Heaven Hill bourbon barrels with Madagascar vanilla beans, whole cinnamon, and Ver-mont maple syrup.
"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."
“Barrel-aged imperial stout with Madagascar bourbon vanilla beans, Ghanaian cocoa nibs, toasted coconut.”
“Bourbon barrel–aged imperial stout with Ecuadorian, Ugandan, and Madagascar vanilla beans.”
Meatwhistle is a complex concoction, a giant imperial stout with a nice nose of vanilla and bourbon from oaken Heaven Hill barrels in which it was aged. Meatwhistle pleases the palate with hints of chocolate, raisins, currants, and coffee.
"Oak and bourbon forward with big brownie batter flavors and delicate coffee and vanilla notes from extended aging in select Blanton’s, Weller, Dickel bourbon barrels. Think Ghirardelli brownie mix with bourbon substituted for water."
"Aged 12 months in freshly dumped bourbon barrels with added Madagascar and PNG vanilla beans."
“Aged in whiskey barrels with ancho chile peppers, cacao nibs, cinnamon sticks, vanilla beans.”
Imperial stout aged in bourbon barrels for 14 months with extended aging on Madagascar vanilla beans, bourbon barrel–aged maple syrup and Dragon Fly Coffee Roasters’ Terre Celesti whole bean coffee.
Imperial 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.
"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 in bourbon barrels, conditioned on Madagascar bourbon vanilla beans.”
"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."
“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.