Imperial Milk Stout brewed with peanut butter, marshmallow, lactose, vanilla, and cacao nibs = Stout - Imperial Flavored or Stout - Milk/Sweet?
Since it is IMPERIAL and FLAVORED, it’s 2 on 1 vs the MILK aspect alone…I’d go with Stout - Imperial Flavored 
But you see this system still as flaws 
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Or maybe the recipes do
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New question for the world. What is everyone’s thoughts about calling a beer flavored when it is aged on a fruit but not brewed with it. I think if a beer was brewed with wood, we would call it flavored, but oak chip or barrel aging generally does not get called flavored. Thoughts?
Also, what is everyone’s thoughts about beers brewed with must?
Honey and maple syrup are another two issues which I am also a little conflicted on.
I was actually thinking that barrel aged should be a category for stouts and porters especially. They are usually different enough and I’d love to be able to avoid them when given the chance, especially if it’s not implicit in name.
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Ok just made a new forum topic on that actually:
ok, how about a 15% blend of imperial stouts and barleywines? 
I guess we can’t make miracles when it comes to blends…
I usually class them in the style where the major % part is (or the first listed style from the blend) or some kind of Strong Ale…
I usually find those kind of beers under “Strong Ale”
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