Brouwerij Kees in Middelburg explores barrel aging with their Barrel Project: an Imperial Stout matured for 13 months in Laphroaig whisky casks. A single base recipe of 2000 litres was brewed, but the maturation in individual barrels developed distinct character variations.

This is a full-bodied, heavily peated stout where the Islay cask influence is unmistakable. Black beer with a mocha-brown head. The aroma is intense: smoke, tar and bitter notes dominate, joined by coffee and chocolate. The palate is bold and assertive, finishing dry with pronounced peat character that lingers.