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.