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0.66L bottle in Imperial Stout 12.8%vol style.




Double Chocolate - Imperial Stout Bourbon Barrel Aged

Imperial stout aged in American ex-bourbon oak barrels for 8 months before going through a stabilisation in steel for four 4 where it is flavoured with 20g/L of Ghanaian cocoa grue. The result is a very complex yet very pleasant beer. The cocoa aromas dominate and enhance the characteristics of the roasted and caramelised malts used in the brewing room. The cask connotes it with exotic aromas of vanilla, distillate and a fresh earthy finish. The 12.8 per cent alcohol content warms and envelops the palate, giving way to a unique flavour of extra dark chocolate accompanied by the sweet scent of caramel, all harmonised by spicy fragrances and roasted nuts.


Beer brewed with cocoa grue, aged in Bourbon barrels.

Ingredients: water, barley malt 25%, muscovado sugar 3%, cocoa grue 1.5% oats 1%, sugar, yeast, hops.



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

Unpasteurised 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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