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0.66L bottle in Imperial Stout 12.8%vol style.




Cocoa and Vanilla - Imperial Stout Bourbon Barrel Aged


Imperial stout brewed in 2022, is aged in American ex-bourbon oak barrels for 8 months before going through stabilization in stainless steel for 4 months where it is flavored with Ghanaian cocoa grue and Madagascar Bourbon vanilla. A 12.8% alcohol beer with an impenetrable deep brown color. A strong, assertive bourbon and cocoa aroma stands out on the nose, well balanced by the exotic vanilla frangrances and woody barrel character. The flavor begins with the sweetness of cocoa powder and continues with the spiciness of vanilla ending with notes of almond and caramel. All of this is supported by a mobile, dense, warming and crisp body that make it extremely pleasant, almost chewy despite the high but well-hidden ethyliness.


Beer brewed with cocoa and vanilla grue, aged in Bourbon barrels

Ingredients: water, barley malt 25%, muscovado sugar 3%, oats 1%, cocoa grue 1%, sugar, yeast, hops, vanilla beads 0.02%



Produced and packaged by:

BIRRIFICIO LAMBRATE S.R.L. Via Privata G.Sbodio 30/1 - 20134 - MILAN

Produced in a factory where wheat, oats and rye are used 

Keep in a cool place and away from light

Unpasteurized and unfiltered beer without added preservatives

Product Details

Preferred glass
Imperial Stout Bourbon Barrel Aged

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About Birrificio Lambrate

In 1996 the first 2 beers were on tap at lambrate brewpub, there were 3 owners and the brewhouse capacity was 150 litres per batch and the pub was opened few days a week. today there are 5 owners and a considerable staff, plenty of beers are produced and the brewhouse capacity is increasing from 2000 litres to 4000 litres per batch. Alessandra, Fabio, Paolo, Davide and Giampaolo: everyone has a specific role in the company as administrators, head chefs, publicans, headbrewers.

The production

Making craft beer is a time consuming but exciting process, which requires knowledge, passion, care and creativity.

Everything is based on a constant research and selection of quality raw materials, then the brewers decide which beer will be produced in terms of style, taste, colour, abv, etc.

After the recipe is designed, the brewing process can start. malt is milled and it’s mixed with water in a process called “mash”. next step is “lautering” and then “boiling”. afterwards wort is cooled and moved to fermentation tanks where yeast is added. after 4-6 weeks beer is ready to be kegged or bottled. every single process is under brewers control, supported by our chemical analysis laboratory. currently our brewery can produce more than 4000 litres per day.

Your philosophy

Water, barley malt, hops and yeast. these are the basic ingredients we have ever used at lambrate brewery. we select them with care and attention because only best raw materials and a pinch of creativity, lead to a truly original product.

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