British-influenced, Sri Lankan premium brew since 1860s. King of beers in Asia and beyond, market leader in Colombo and globally. Its Stout is globally-awarded, big roast character balanced with notes of prunes & nuts and finished with caramel hints and a dense head at 8.8% ABV. Roger Protz 300 Beers to try before you die. Beer Hunter commended.

Crafted to be a sessional stout, this Prickly Moses beer is not big and heavy. Malt tones ranging from caramel and toffee through to roasted coffee, enhanced the complexity on the palate. It is easy drinking with its medium body and a crisp dry finish. Best match with chocolate deserts for a pleasant surprised.

White stout is for the seeker of new tastes. Enjoy its creamy complexity, full-bodied texture, deep and spicy hop flavours, intense bitterness on the finish with notes of coffee and vanilla.

Forged in the shadows of the bayou and made with ingredients from off the edges of the map. Aged on Cypress and whole Papuan vanilla dark natural vanilla aroma expressed as very earthy, complex, and almost oud-like, complimented with resinous, herbal, juniper, Scotts-pine, and almost ether-like sweetness from the cypress heartwood.

Tasting note: Having matured a seven year old sourced Irish whiskey, casks were emptied and refilled with Boyne Brewhouse Imperial Stout for a short time. The casks were then emptied and re-filled with sourced malt and grain whiskey. The finished blend has an atypical Irish bouquet with low definition choc-ripple biscuit aromas and a mildly grassy edge. Medium bodied flavours suggest green wood, ginger biscuits and cocoa. Ends oily, vaguely woody and gently warming. Doesn't inspire superlatives. 43% Alc./Vol. Non chill filtered. Notes from Whistler... NOSE: Apple drops, fresh citrus zest, creamy and luscious toffee undertones with banana, apricot, melon and creamy red raspberries. PALATE: Sweet peach on the fore with pear and a bright fresh citrus zest. Malt undertone with creamy vanilla underneath. FINISH: Long and creamy with hints of pear and citrus zest remaining.

Set to be part of the core range, this malt has been transferred into ex-stout casks for approximately one year. The casks are sourced from breweries around the state including Bent Shovel, Breakside, Culmination, Ex Novo, Fort George, Migration and Sky High.

The Moo Brew Stout has become a cult classic since it’s fruition back in 2007. For the last 11 years Stout emerged to a select few venues every winter in Tasmania, with customers ringing ahead to check that the ‘Velvet Sledgehammer’ was still on tap at their local watering hole before deciding to leave their homes. This Dark Mofo, Moo Brew has taken the black elixir and put it in cans to share with the rest of Australia. Moo Brew Stout is jet black, intense and deceptively smooth. Its rich dense palate is a complex matrix of high residual sugar from specialty roasted malts, with Centenial hop bitterness and an active alcohol vector. It is named accordingly.

A true classic. A great beer for those who are looking to move up from a dark Ale to Stout. Burnt malt characteristics and slightly Vegemite yeast flavours, it's not as bold as some other more robust Stouts.

A bold yet hospitable beer, with roasted and chocolate malts to call you in from the cold, sweet Munich and caramel malts to warm you, and oatmeal to wrap you in silky comfort.

A stout from, and for, the ages. They say the greatest quest in life is to reach ones potential, and this stout is living proof of that adage. The hero of the story is an Ethiopian Black Barley, an ancient grain thats travelled through many millennia and across numerous seas to be given new life by our mates at Voyager Craft Malt. Here, it has fulfilled its destiny in this noble, earthy, brew.