Lagen chocolade, karamel en decadentie van vanille.
Hoe krijgen we zoveel diepte in deze klassieker? Door drie cacaosoorten van één origine te mengen, creëerden we een rijke, boterachtige chocoladebasis met gelaagde complexiteit.
Our trusted Imperial Stout, but with an innovative twist. Thanks to the addition of nitro, the beer is smoother, creamier, and a touch sweeter. To keep it perfectly balanced, we’ve added a bit more roast.
a salted caramel Barleywine aged in Madeira & Ruby Porto barrels. Rich notes of caramel and toffee blend with a touch of sea salt, complemented by subtle dried fruit and oak flavors from the barrels. The finish is smooth and warming, a perfect balance of
A classic imperial Baltic-style porter.
Its pitch-black colour is paired with an inviting, malt-forward aroma featuring notes of roasted, almost burnt rye bread, dark chocolate and sweet toffee.
We think the russian tsar would have liked his stout this way. A dark, rich ale in which a generous sweetness with roasted malt bitterness. Serving temp.10°C/50°F. Great with vanilla ice cream or dark chocolate.
Heavy black stout matured in a selection of fresh bourbon whiskey barrels and fresh armagnac barrels. Here is plenty of salty licorice, vanilla, ammonia, dried fruit and roasted coffee. 11%
Gebaseerd op het klassieke Opera Cake dessert. Op een krachtige, geroosterde basis hebben we twee verschillende koffiesoorten gecombineerd: Matubu Espresso voor een diepe, geroosterde rijkdom en Danilo Salazar Keen voor een heldere, fruitige twist.
Stout aged in a barrel from Kilchoman, one of the 9 distilleries operating on Islay, one of the smallest in Scotland and the only one on Islay that carries out all the whisky production steps independently.
This is an Imperial Stout aged for 14 months in a Casa del Sol mezcal barrel. From the barrel, you can count on smoky notes from the mezcal production process, dark chocolate and complex spices that are in perfect harmony with the beer that was aged in it