6. Deschutes Brewery - The Abyss 2015
Stout - Imperial / Double - 12.2% ABV - Milton, DE
Rich Imperial Stout brewed with black strap molasses, licorice, vanilla bean & cherry bark. Barrel aged in a mix of Kentucky bourbon, Oregon oak and Pinot Noir casks and then blended together.
66. Avery Brewing Co. - Mephistopheles (2014)
Stout - Imperial / Double - 17.1% ABV - Boulder, CO
This demon hits like hammer and is as dark as night. Bitter dark chocolate intertwines with caramelized dark fruits and a double espresso finish.
90. (512) Brewing Co. - Wild Bear (2019)
Sour - 8.5% ABV - Austin, TX
A complex barrel-aged sour brown ale with an enticing aroma of tart cherries, oak, and a touch of barnyard “funkiness”, a crisp, tart flavor that will intensify with age and an effervescent/oak-y finish that leaves the palate clean.
101. Founders Brewing Co. - CBS (Canadian Breakfast Stout) Nitro 2019
Stout - Imperial / Double - 11.3% ABV - Detroit, MI
Rich maple syrup, roasted coffee and velvety chocolate meld together in what can only be described as a transcendental drinking experience.
110. Dogfish Head Craft Brewery - Fruit-Full Fort (2018)
Strong Ale - 17.2% ABV - Portland, OR
A blend of berries – blackberry, raspberry, boysenberry & elderberry – provides a depth and complexity reminiscent of a jammy red wine. A malty sweetness combines with the tart fruit to create one boozy monster.
111. Goose Island Beer Co. - Bourbon County Brand Stout 2018
Stout - Imperial / Double - 14.7% ABV - Chicago, IL
The OG barrel-aged stout. A liquid as dark and dense as a black hole with thick foam the color of a bourbon barrel.
172. Bell’s Brewerty - Vanilla Black Note (2019)
Stout - Imperial / Double - 11.3% ABV - Comstock, MI
A magical harmony of dark chocolate, espresso, Madagascar vanilla beans and dried fruit flavors, aged in freshly retired oak bourbon barrels.
190. Real Ale - Codex Triplex (2015)
Sour - 10.8% ABV - Blanco, TX
What began life as Devil’s Backbone, this Belgian-style golden ale then spent over 12 months in oak barrels with Brettanomyces and soured with lactobacillus. The result is a heavy yet light ale that has a complex aroma of bright fruit, oak and an enticing funk, with a flavor that finishes dry and slightly tart.