A look at the top rated American Imperial Stouts list has got me thinking about dessert. In the top 20, only a few don't contain an adjunct such as coffee, cinnamon, maple, coconut, vanilla bean, or cocoa nibs. The new stuff on the ISO:FT forums like Sunday Brunch, Morning Wood, Morning Delight, and See The Stars - they all have the delicious adjuncts. I believe it's not until number 77, Bell's 30th Anniversary Ale, that you can find one without adjuncts or barrel aging. Bourbon Vanilla Dark Lord: #7 on the Top 250. Dark Lord: Not even on the Top 250. It makes sense. If you want a big, decadent stout, you also want some complex flavors to go with that huge sweetness. My question is: How could you go wrong? Have you ever had a bad BBA Imperial Stout made with vanilla, maple, and coffee (other than just being too sweet)? At what point does it not even matter what the base stout is, as long as there's plenty of dessert adjuncts? Could you/have you come close to these dessert beers by adding your own adjuncts (cold brewed coffee, vanilla extract, real maple syrup)? I've added vanilla, coconut, and maple, and the results were fantastic. And, if you're catching my drift here, why is someone willing to trade their cellar for a bottle of these kinds of beers? I will admit that I geek out about rare beer as much as anyone. But what if you could really just DIY? Apologies to those who are trading these beers. Good luck.