It’s already the second beer brewed with coffee in the history of Browar Stu Mostów (the first one being ART#3). This time it’s Amber Ale with lactose, roasted cocoa beans and exceptional coffee supplied by the Czarny Deszcz coffee roastery from Wrocław. Our cooperation has coincided with the triumph of Filip Kucharczyk from Czarny Deszcz in the World Aeropress Championship. We have used exactly the same coffee variety, Colombia Rio Negro, to brew our beer as Filip used to win the championship. The coffee was added in the cold brew method to preserve its aroma and freshness.

	ART.+10 Coffee Milk Amber Ale It’s already the second beer brewed with coffee in the history of Browar Stu Mostów (the first one being ART#3). This time it’s Amber Ale with lactose, roasted cocoa beans and exceptional coffee!

Style

The Amber Ale style defines top-fermenting beer of intensely amber colour and caramel taste. This full-bodied taste is balanced with lactose sweetness. The beer releases the aroma of best quality coffee and cocoa beans.

Malts/extracts:

There is an abundance of caramel malts added to light malts. The 40-60 EBC caramel malt, also known as “the red caramel,” accounts for slight caramel tones and rich flavour. While 100-130 EBC caramel malt known as “the dark caramel” provides the drink with a slightly roasted caramel touch. Together the caramel malts give the beer its unique amber colour and rich malty flavour.

Hops:

Amber Ale has a low hop influence and low bitterness level that comes from the Slovenian hop variety, Styrian Goldings. British in roots and character, this Goldings family variety provides the beer with some herbal and tobacco tones that wonderfully complement caramel, coffee and cocoa flavours.

Added ingredients:

Coffee Milk Amber Ale is all about the added ingredients. Cocoa beans added both during the brewing and lagering process account for the milk chocolate and caramel aroma. And yet, the coffee taste is the most intense! The coffee brand is exceptional itself. Mildly roasted, Colombia Rio Negro is best to be brewed in the Aeropress and Cold brew methods. This is the coffee variety that secured Filip Kucharczyk with the title of 2016 Aeropress Champion. This homogenous variety from Columbia releases a wonderfully fruity aroma of marzipan, cherries, grapefruit and green grapes. When brewed in the aeropress method, the coffee is wonderfully creamy.

• Styl: Amber Ale (Ale (with lactose, cocoa beans and cofee)
• Parameters
  • Extract: 13,2 %
  • Alcohol: 4,9 %
  • IBU: 20
• Ingredients:
  • malts: barley malts: Pilsen, 40-60 EBC caramel; 100-130 EBC
  • Hops:
    • Aromatic: Styrian Goldings (SL)
  • Yeast strain: S-04
  • Added ingredients:  lactose, hops, coffee, (Colombia Rio Negro), cocoa beans, yeast;
• Look: Amber
• Aromas:  Coffee, caramel, roasted toasts, baked red apples, cocoa
• Mouthfeel:
  • creamy, caramel
  • coffee, full, sweet
  • coffee and cocoa touch
• Serving temperature: 5-8⁰C
• Glass: Shaker, Nonic
• Foodpairing:-
  • Dishes: duck fillets in apple-pie-coffee sauce; creamy beans with coffee mousse
  • Cheeses: hard, rennet-type cheese with nuts
  • Desserts: cheesecake topped with nuts and dulce de leche, coffee ice-cream with salty caramel