cervezacancel in Imperial Stout - Sweden - 222 beers.
Omnipollo Noa Pecan Mud Cake Four Roses Barrel Aged Coconut Imperial Stout
starstarstarstarstar_half 4,54
Imperial Stout - 14 º
Nynäshamns Ångbryggeri Imperial Stout
starstarstarstarstar_border 3,84
Imperial Stout - 10.5 º - 75 IBU
Nerdbrewing Atomic Double Espresso Stout With Maple Syrup & Vanilla
starstarstarstarstar_half 4,27
Imperial Stout - 14.8 º - 55 IBU
Omnipollo Power Peanut Butter Biscuit Imperial Stout
starstarstarstarstar_border 4,05
Imperial Stout - 11.5 º
Poppels Bryggeri Ruby White Stout
starstarstarstar_halfstar_border 3,58
Imperial Stout - 10 º - 28 IBU
Nerdbrewing π Pecan Pie Imperial Stout
starstarstarstarstar_border 4,02
Imperial Stout - 10.3 º - 40 IBU
O/O Arctos Imperial Stout
starstarstarstarstar_border 3,79
Imperial Stout - 11.2 º
Arctos Imperial Stout Imperial Stout with honey.
Omnipollo Elmer NMT
starstarstarstarstar_half 4,28
Imperial Stout - 15.5 º
Elmer NMT Our first stout from the church. Elmer is a new money ticker stout. Big, bold yet creamy ...and American specialty malts, this beer is caramel first and roast second. Costa Rican coffee courtesy Per Norby, Madagascan vanilla and heaps of toasted coconut. Turn can up side down twice befo ...
Brewski Coffee Snoutjuice
starstarstarstarstar_border 3,91
Imperial Stout - 11.5 º
Brewski Coffee Snoutjuice Coffee Imperial Stout Snoutjuice with extra coffee added
Stigbergets Bryggeri Midnight Special - Chocolate And Hazelnut
starstarstarstarstar_border 3,89
Imperial Stout - 13 º
Poppels Bryggeri All-Into Barrel Aged Stout
starstarstarstarstar_border 3,79
Imperial Stout - 12 º - 30 IBU
Stigbergets Bryggeri Midnight Special - Pistachio And Vanilla
starstarstarstarstar_border 3,96
Imperial Stout - 13 º
Dugges / Stillwater Cocoa Cacao
starstarstarstarstar_border 4,09
Imperial Stout - 11.5 º
Cocoa Cacao Imperial Chocolate Stout In collaborating with Stillwater Artisanal we always focus on d ...dy, this is a chocolate bar in a bottle. Unwrap! We’ve brewed a lot of beers with Stillwater Artisanal. Before this one, we’d done six. All sours. So, when discussing our seventh coll ...