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.
Na uitgebreid experimenteren hebben we een alcoholvrije stout gebrouwen die Moersleutel waardig is. Rijke smaken van vanille, tonka en koffie, met rozijnen en kaneel die 12 uur lang zijn gestoomd voor extra diepte.
A rich porter with smooth honey notes. Brewed with lactose for that extra silky texture. Enjoy on its own or as a dessert at the end of a decadent meal. Contains barley malt and lactose.
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
NN 2 is built around the wonderful chocolate malt from Norsk Malt at Ringsaker. With honey and juniper from Brekkestø and Kveik from Sigmund Gjernes in Voss, we have captured the taste of real Norwegian craftsmanship from raw materials to finished brew.
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%
One Venti Pumpkin Spice To Go Please: Pumpkin Spice Stout. Als basis voor de Jopen Eisbock is voor deze versie gebruik gemaakt van een stout. Wat je proeft is aanvankelijk yuzu, vervolgens kaneel en pompoen, afgerond met wat sinaasappel.
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.
chocolate and hazelnut! The beer that was used as the base for this Cream Stout is very different from the others we used before. It was a blend between an Imperial Stout with 12% Abv and a BA Imperial Stout with 14% Abv that aged 12 months in a Casa del
We did triple-mash, oxygenation during fermentation and a series of other procedures that are of no interest to anyone and we managed to reach 14.3% ABV. After 4 months of maturation we added an absurd amount of maple syrup from Canada and vanilla.
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