Thicket is Side Project's blended Missouri Wild Ale made of amber and blond wild beers aged on blackberries grown in Oregon and Missouri. The sour ale is intensely fruity and dark purple in color.

Oklahoma-based Prairie Artisan Ales' imperial stout is aged in whiskey barrels with chocolate, vanilla beans, cocoa nibs, and chili peppers, creating a unique balance between sweet and spicy.

Perennial Artisan Ales barrel aged this imperial stout at its Missouri brewery for 12 months with cacao nibs, cinnamon sticks, vanilla beans, and ancho chiles. Abraxas is full-bodied, smooth, and heavy with hints of each spice.

Stockholm, Sweden's Omnipollo called the double-barrel Noa Pecan Mud Cake "the pinnacle of our first rum barrel project." Barrel-aged in Islay and Cognac, the imperial stout is complex with roasted, nutty, and sweet notes.

Westbrook's imperial stout was brewed in honor of the South Carolina brewery's first anniversary in 2012 and is re-released annually. Reminiscent of a Mexican birthday cake, the brew is 10.5% alcohol by volume (ABV) and has flavors of chocolate, coconuts, bourbon, caramel, spices, and malt.

This sour American ale by San Marcos, California's The Lost Abbey was blended and aged in oak barrels with peaches, apricots, and nectarines, resulting in a crisp fruit flavor with a citric acid finish.

This Polish imperial porter from Browar Kormoran is made with barley malts and Suska Sechlonska (smoked dried plums). It's unique in its aromas and flavors of coffee, chocolate, and cocoa, as well as chocolate pralines and fruit liqueur.

Oregon Coast brewery De Garde created this Berliner Weisse-style ale with a deep purple color and pink head through oak-barrel aging and the addition of black and red raspberries. The Imperial Purple Raz Bu is sweet, fruity, and lightly malty.

Cycle Brewing's latest Wednesday imperial stout — released this year for the second time as part of their weekday set — is heavy on hazelnut complemented by notes of cinnamon and chocolate.

Always in Life is Sante Adairius Rustic Ales' (SARA) take on a Belgian-style Tripel coming in at 10.2% ABV. Peaches and SARA-house microbes are added to the brewing process and then aged in a Jamaican-rum barrel. The brew is crisp, tart, and fruity, with notes of rum and oak.

Out of Manchester, England, Cloudwater Brewing Company has created its juiciest double IPA yet, using Vermont yeast and Citra pellets for strong fruity hops.

From the brewers at Toppling Goliath in Decorah, Iowa, comes this 12% ABV imperial stout whose flavors of espresso, maple syrup, and vanilla live up to its name.

The top-rated Vermont brewers at Hill Farmstead created this refreshing India pale lager with perfume floral and citrus notes and a grassy hop taste.

Brewed with raspberries in bourbon oak barrels, this special anniversary imperial stout from Närke Kulturbryggeri in Örebro, Sweden, tastes of chocolate, coffee, dark berries, cocoa, and bourbon.

This Brussels, Belgium, beer — a collaboration between Cantillon and French winemaker Les Vins Contés — is brewed with the Pinot d’Aunis grape, creating a hazy red pour with a tart, grape, floral, and slightly peppery flavor.

Pliny the Younger is the triple IPA nephew to Russian River Brewing Company's top-rated double IPA, Pliny the Elder. Hailing from Santa Rosa, California, Younger is dry-hopped four times, resulting in a balanced, juicy flavor with a bitter finish.

A vicious Russian imperial stout served just one day each year, Three Floyds' Dark Lord is brewed out of Munster, Indiana, with coffee, vanilla, and Indian sugar. It has an ABV of 15%.

Brewed in Beersel, Belgium, by Brouwerij 3 Fonteinen, this gueuze, or Lambic blend, is a golden orange pour with flavors of white grape, green apple, lemon, aged wood, and a hint of citrus.

Brewed in Westvleteren, Belgium by a group of Trappist monks, this beer is sold only at the Abdij St. Sixtus monastery. But despite its limited availability, the Westvleteren XII is a favorite among brewers and beer drinkers, who love it for its unique flavors of bitter marmalade complemented by chocolate and caramel.