Braxton Brewing's Dark Charge Block Party Features New Imperial Stouts and an Exclusive Dinner

The annual winter block party celebrates the release of Braxton's Dark Charge imperial stout and its variants.

click to enlarge Dark Charge Imperial Stout variants - Photo: Provided by Braxton Brewing Co.
Photo: Provided by Braxton Brewing Co.
Dark Charge Imperial Stout variants

Braxton Brewing Co. is gearing up for its annual Dark Charge Winter Block Party, with new Dark Charge Imperial Stout variants and a brand new immersive dinner event featuring bourbon, beer and food from The B-Line, a collection of Kentucky Bourbon Trail Craft Tour distilleries and bourbon-forward bars and restaurants in Northern Kentucky.

This is the ninth year for Braxton Brewing’s block party, which celebrates the annual release of its barrel-aged imperial stout, Dark Charge, and the launch of limited-edition variants, which are now available for pre-sale. The block party will take place from 11 a.m. to 11 p.m. on Saturday, Dec. 2.

“Braxton takes great pride in being a Kentucky brewing company. Dark Charge … is a love letter to Kentucky’s unbridled spirit,” co-founder and CEO of Braxton Brewing Jake Rouse in a press release. “That spirit is brewed into this massive dark imperial stout and crafted and aged in bourbon barrels, giving a lasting depth and character to the finish.”

Announced variants include:

(New) Barleywine: A first-of-its-kind, Dark Charge Barleywine is aged in freshly dumped New Riff bourbon barrels and features flavors like toffee to toasted coconut.

(New) Bourbon Cream in partnership with The B-Line: Dark Charge Imperial Stout blended with bourbon cream to create a creamy, decadent dessert stout. The stout has a deep, dark hue, with roasted malt and dark chocolate notes harmonizing with a subtle smokiness and vanilla undertones.

(New) Bourbon Barrel-Aged Stout with Peanut Butter: For the first time, Dark Charge is infused with peanut butter. It’s decadent, blending the velvety stout with creamy peanut butter to create a dessert-like experience.

Mole: Returning for the first time since 2019, this fan-favorite stout has a copious amount of cinnamon, ancho chilies, vanilla beans and cocoa nibs. These four ingredients pair together to create notes of freshly ground cinnamon, subtle heat from the chilies on the back palate, chocolate and vanilla to round out notes of bourbon, oak and the stout’s roast.

Learn more about the variants and preorder here.

At the block party, visitors can also enjoy live music, including headliners Zeb South and the Ky Hotheads and Jeremy Short. There will also be Dark Charge-infused bites from local food vendors like Dewey’s Pizza, The Well and Coppin’s.

Also new this year is “STAVE: A Night in the Dark,” a one-of-a-kind seven-course dinner that combines bourbon-infused dishes paired with New Riff bourbon and Dark Charge variants. This ticketed event will be held Friday, Dec. 1 at 6 p.m. to kick off the block party.

“This event is the perfect intersection of two of the many arts that our region has perfected – brewing beer and distilling bourbon,” meetNKY president and CEO Julie Kirkpatrick said in the release. “The creativity of the business owners in our region is part of what continues to make the Northern Kentucky and Cincinnati region a top destination for visitors at a national level. Our team is excited to introduce fans of Dark Charge to the art of America’s native spirit through this new, unique culinary experience highlighting some amazing stops along The B-Line.”

Courses will come from Bouquet, Coppin’s, Smoke Justis, Lisse, Rich's Proper and Pompilio's. Attendees will get to enjoy exclusive entertainment and behind-the-scenes offerings, as well as be the first to taste this year’s Dark Charge variants before they’re released to the public.

Tickets to STAVE are $195 and can be bought here.

The Dark Charge Winter Block Party will be held at Braxton Brewing’s flagship location at 27 W. Seventh St., Covington. Learn more at

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About The Author

Katherine Barrier

Katherine Barrier is a graduate of the University of Cincinnati’s journalism program and has nearly 10 years of experience reporting local and national news as a digital journalist. At CityBeat, she oversees the digital and social media strategies, edits web and print content and writes for the dining and arts...
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