The legendary booze masters at The Lost Abbey use bourbon barrels in a new way to make a 11% ABV Imperial Stout that haunts your memory like a pitch black nightmare.

They give their ‘Serpent’s Stout’ an extra rich flash of charred oak by fermenting 10% of it in bourbon barrels. The barrels add a tinge of smoke and charcoal roasted complexity to its staggering carob, licorice and stone ground cacao notes, propelling it to the top of the ratings.

100 on Ratebeer, 95 from the BA Bros, 95 on Draft Magazine - ‘Serpent’s Stout’ shows it belongs in the most competitive tier of Imperial Stouts alongside legends like Evil Twin’s ‘Even More Jesus’ and Alesmith’s ‘Speedway Stout’.

Thick as chocolate syrup, this Stout clouds the sky with aromas of fresh ground cacao and the identifiable raisin and date bouquet of Lost Abbey’s proprietary yeast. Another sniff lets off toasted almond notes of roasted barley. Plunge in and you’re embraced by the swarming darkness of licorice, tobacco and smoldering smokey chocolate. A silky, thick as melted chocolate body swells before it’s cracked by a rising boozy tide.

Serve this chocolate behemoth at 50-55 degrees to experience the full lush dark fruit, wood, and licorice nuances. It pairs world class craft with gargantuan booze, making it the perfect beer to cellar, but be sure to try one fresh- this Imperial Stout is bursting at the seams with luxuriant char and demands immediate enjoyment.

Rated 100 on Ratebeer, 95 from the BeerAdvocate Bros