Imperial stouts get a bad rap. They lack the incandescent glow of a New England-style IPA or the dazzling effervescence of a Belgian golden ale, and they have a reputation of being dry and bitter. But there\u2019s a sweet reason for the stout averse to embrace these dark delights: pastry stouts.\r\n\r\nPastry stouts emulate desserts like cake, ice cream and candy bars by using ingredients that include vanilla beans, coconut, chocolate and even marsh\u00admallows, satisfying a sweet tooth and sparking feels of nostalgia. This year, skip the trick-or-treating and try these instead.\r\nSundaez Best\r\nWeathered Souls Brewing Co. \r\nBrewer Marcus Baskerville was inspired by a childhood love of ice cream sundaes when he crafted this beer. \u201cStrawberry is my favorite ice cream flavor, and you can never go wrong with adding chocolate and vanilla to a stout,\u201d he says. Made with strawberries, raspberries, blueberries, cacao nibs and Madagascar vanilla beans, this is a creation that would put Ben, and possibly Jerry, to shame.\r\nDino S'mores\u00a0\r\nOff Color Brewing\r\nModeled after the popular campfire treat, this is made with marshmallow, molasses, graham flour, cacao nibs and vanilla beans. Why dinos? When the brewery celebrated its launch, a local pastry chef made dinosaur-shaped s\u2019mores that were served alongside the beer.\r\n\r\n\r\nCr\u00e8me Br\u00fbl\u00e9e Stout \r\nSouthern Tier\r\nThis imperial milk stout pays tribute to the classic French dessert with intense vanilla creaminess, thanks to lactose (milk sugar) and a prominent burnt-sugar flavor. Though it\u2019s light on the palate, beware: This clocks in at a hefty 10% abv.\r\nNoa Pecan Mud \r\nOmnipollo \r\nAs a child, Brewer Henok Fentie dreamed of becoming a pastry chef. With this extra-fudgy, nutty beer, Fentie\u2019s dream is realized. Harkening back to after-school snack cakes, this is a great way to end the workday.\r\nSnowbirds Imperial Stout \r\nJ. Wakefield Brewing and Other Half Brewing Company\r\nA collaboration between breweries in Miami and Brooklyn, New York, this is made with chocolate, coconut and toasted Marcona almonds. With its sinfully rich flavor, it\u2019s an ideal choice for fans of a certain joyous almond chocolate bar.