Browar Stu Mostów in collaboration with Northern Monk

Meet our new release: DDH DIPL with light, American grist, corn and rice, double hopped with incredible amounts of intensely aromatic hops. This clear-profiled lager brewed on Długosza Street in collaboration with the fastest developing and most exciting brewery in Great Britain, Northern Monk known to be the English experts in hoppy beers, will take you by surprise. We have combined Northern Monk’s impressive experience in brewing aromatic IPAs and bottom fermenting beers.

	ART+22 DDH DIPL (Double Dry Hopped Double India Pale Lager) Meet our new release: DDH DIPL with light, American grist, corn and rice, double hopped with incredible amounts of intensely aromatic hops; a clear-profiled lager.

Style

While brewing DDH DIPL we have used the technology used to produce strongly hopped DDH DIPA-type beers in the process of bottom fermenting beers. The outcome is a beer super light in colour. The effect has been produced by corn groats and rice flakes (similarly to American Lager). The clear yeasty profile and intense hoppy aroma has been produced by cold double hopping by using HopGun.

Malts/extract:

The Pilsner barley malt is used as the basis for the grist. 20% of grist was made of rice flakes and corn groats, ingredients typical for American Lager. They produce light colour, lower sweetness. Corn groats release subtle corn sweetness. As a result, this is still a light and highly drinkable beer in spite of its high extract (18 Plato).

Hops:

Hops play the leading role in this style. As Northern Monk are known for their excellent and intensely moped double DIPAs, we have decided to take their experience a step forward and combine it with our expertise in producing bottom fermenting beers. Cold hopping lagers are quite a challenge. This is the reason why we have added Citra hops to the whirlpool while separating hot sediments. Then came the HopGun hopping of the citrus and tropical variety of Topaz during the late fermentation process. It is when the temperature is still quite high. And what happened next? Lager needs to age and wait for the final hopping. A few days before bottling, the beer was once more pumped through HopGun and hopped by the varieties of Topaz, Mosaic, Citra and Eureka! This time they produced the aromas of citrus, tropical and white fruit. Cold hopping of lager produces different effects that top fermentation beers. Aromas are clear and easy to notice.

• Style: DDH DIPL (Double Dry Hopped Double India Pale Lager)
• Parameters:
  • Extract: 18,0%
  • Alcohol: 7,9% obj.
  • IBU: 40
• Ingredients:
  • Malts/oats: Pilsner barley malts; corn groats; rice flakes
  • Hops:
  • • Bitter: Styrian Goldings (SI)
    • Aromatic: Citra (US)
    • First cold hopping: Topaz (AU)
    • Second cold hopping: Topaz (AU), Mosaic, Citra, Eureka! (US)
  • Yeast: bottom fermentation W34/70
• Look: slightly hazy – luminous, straw-like in colour
• Aromas:  citrus, grapes, leeches, peach, mango
• Mouthfeel:
  • sparkling,
  • sweet, slightly corn-like
  • bitter with a hoppy finish
• Serving temperature: 6-8°C
• Glass: Sensoric, sniffter
• Foodpairing:-
  • Dishes: toasted beef sandwich; mango chutney burger
  • Cheeses: Asiago d’allevo
  • Desserts:  coconut panna cotta with leeches