Imperial Stout brewed with beetroot, aged in Rye whiskey barrels. Collaboration with Stu Mostow and De Moersleutel.

Bourbon barrel-aged stout with cassia and ceylon cinnamon.

Caramel stout that had the honour to be aged in oak barrels of the award-winning Arkanj Rakija for 2 years. The result is flavours of calvados, delicate chocolate, roasted coffee, decadent cherry, the most sublime caramel - it’s a definite charmer.

Brandy barrel aged Baltic porter. Brewed in collaboration with Browar Pinta.

A sophisticated cocktail of coffee and vanilla, wrapped up in a big boozy stout. Notes of coffee liqueur, burnt sugar, molasses. Serve in a martini glass for maximum pomposity. Barrel aged for 12 months in a blend of first and second use bourbon oak casks. Coffee from Cloud Gate coffee.