Berkshire-based Siren Craft Brew is to “push forward the levels of their own stout brewing knowledge and experience” with the launch of its 2026 CCC series of stouts.

To create a decadent trio the brewert has collaborated with Chicago’s Revolution Brewing, Horus Aged Ales in California and Phase Three Brewing from Illinois to present Cinder, Chasm and Crucible.

These are three beers, they said, that have challenged Siren’s brewhouse team and technology, giving a breadth of experience that will only benefit future dark beer brews.

For only the second time, and a first since 2022, CCC doesn’t stand for ‘Caribbean Chocolate Cake’. Siren has thrown away the rule book to bring Charm, Curiosity and Candour to life – three decadent and delicious dark beers.

Cinder (8.4% Imperial Stout) isrewed with Revolution Brewing (Chicago), masters of dark beers. Fairground flavours all round: deep caramel, brown sugar, toasted marshmallow and a touch of fire, built from a concentrated oak-aged blend. Wood meets beer in ways even they haven’t tried before.

Chasm (9% Imperial Porter) is brewed with cult, barrel-only heroes Horus Aged Ales. A 9% delve into the depths of the Deep Earth, chasing unique, moreish umami sensation. Speciality malts, chocolate wheat, white miso with toffee and butterscotch notes, kombu. Unique, out-there, something different with each sip.

Crucible (10% Imperial Stout) has been produced with Phase Three (Lake Zurich), one of the most hyped breweries in the world. Transformation through heat exemplified: charred pineapple, slow-caramelised honey, smoked vanilla, and for the Caribbean Chocolate Cake fans, it’s generous with cacao.

Sean Knight, head brewer at Siren Craft Brew, said: “Lets make awesome stouts with no preconceptions.

“We wanted to experiment, be a little outrageous and push the boundaries of what we can do here at Siren with this year’s CCC release.

Working with three US stout giants, we’ve been able to push forward the levels of our own stout brewing knowledge and experience, which is only going to be good for the future of dark beer at Siren.

Traditionally, CCC comes with a lot of constraints and expectation of what it is and should be. By taking a ‘break year’, we’ve been able to create some very different, really interesting beers that work around caramelisation, but with very different results. I’m really excited for you to try them, they really are awesome.”