{"id":3286,"date":"2018-05-25T10:23:46","date_gmt":"2018-05-25T08:23:46","guid":{"rendered":"http:\/\/100mostow.pl\/en\/?page_id=3286"},"modified":"2018-05-25T10:58:04","modified_gmt":"2018-05-25T08:58:04","slug":"wrclw-imperial-stout","status":"publish","type":"page","link":"http:\/\/100mostow.pl\/en\/wrclw-imperial-stout\/","title":{"rendered":"WRCLW Imperial Stout"},"content":{"rendered":"

The strongest and thickest beer in the offer of Browar Stu Most\u00f3w. Black, non-transparent, brewed with a huge amount of dark and roasted malts. Filled with chocolate, coffee and caramel aromas, with time the beer releases dark dry fruit and pumpernickel notes. Exceptionally aromatic and savoury.<\/p>\n

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WRCLW Imperial Stout<\/h3>\n

The strongest and thickest beer in the offer of Browar Stu Most\u00f3w. Black, non-transparent, brewed with a huge amount of dark and roasted malts.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Style<\/strong><\/p>\n

One of the strongest styles in the world\u2013 Imperial Stout (Russian Imperial Stout). The origins of this historic beer date back to the turn of the 18th century and beginning of the 19 th century when London-based breweries started brewing this style. Imperial Stout was created for exactly the same reasons as today\u2019s new wave styles: to meet the needs of consumers looking for new quality beers, specifically full-flavoured and full-bodied ones. With time, the style gained so much recognition all over Europe that it started to be exported to Sankt Petersburg. It wasn\u2019t, however, until the 20th century that the beer gained its name of the Russian Imperial Stout. As the \u201cImperial\u201d part of its name suggests, this is one of the strongest beers high in extract. Although it is brewed in many versions, it is the extreme version of this style high in extract that makes the hearts of any beer lovers beat faster. It is not an ordinary beer! It is a great event to have such a powerful beer to be brewed.<\/p>\n

Malts\/extract:<\/strong><\/p>\n

It\u2019s quite a challenge to produce such high extract. Taking into consideration thickness of the wort (30% extract) the efficiency of the production process slows down. Both the abilities of brewers and capacities of the equipment are tested. It\u2019s nothing but extreme: the total amount of malts, the mix of dark and caramel malts and roasted and colouring malts, which bring about intense coffee, caramel, and freshly roasted cocoa beans. The wort itself tastes like sweet chocolate-coated brownie. It\u2019s an amazing process to observe.<\/p>\n

Hops:<\/strong><\/p>\n

Traditional, continental hops have been used to produce required bitterness level (Magnum) and to release herbal aromas (Tettnanger) which with time wonderfully oxidize in dark strong beers. Imperial Stout shifts a bit towards the malty side and this is the reason for low intensity hopping.<\/p>\n

Ageing process:<\/strong><\/p>\n

Such trick and fully bodied beers age well, similarly to good quality wines. It is a great idea to store several bottles and open them at regular intervals (e.g. every half a year). Every time you open a bottle, the beer is going to taste a bit differently. At first, it is going to be chocolate and dessert-like. With time, it is going to taste like porto, sherry, or dry fruit (prunes, raisins and cherries). It\u2019s well worth trying.<\/p>\n

*If stored in proper conditions (about 10C, no sunlight), the beer is going to release fine tone produced by oxidation process.<\/p>\n

 <\/p>\n

    \n
  • Style:\u00a0Imperial Stout<\/li>\n
  • Parameters:\n
      \n
    • Extract: 30,0%<\/li>\n
    • Alcohol: 11,0% obj.<\/li>\n
    • IBU: 60<\/li>\n<\/ul>\n<\/li>\n
    • Ingredients:\n
        \n
      • Malts: Pilsner; Munich II, chocolate wheat, caramel 150 EBC, roasted barley, colouring<\/li>\n
      • Hops:\n
          \n
        • Bitter: Hallertau Magnum (DE),<\/li>\n
        • Aromatic: Tettnanger (DE)<\/li>\n<\/ul>\n<\/li>\n
        • Yeast: Danstar Nottingham<\/li>\n<\/ul>\n<\/li>\n
        • Look: non-transparently black topped with dark brown head of tiny bubbles<\/li>\n
        • Aromas: milk chocolate, coffee, chocolate wafers, prunes, cherries, pralines<\/li>\n
        • Mouthfeel:\n
            \n
          • Thick, oily, low saturated<\/li>\n
          • Milk chocolate, dark fruit<\/li>\n
          • Warming effect, slight acidity and sweetness<\/li>\n<\/ul>\n<\/li>\n
          • Serving temperature: 12-17\u2070C<\/li>\n
          • Glass: Tulip, Sniffter<\/li>\n
          • Foodpairing:\n
              \n
            • a very intense and strong beer recommended to be served with desserts: tiramisu with forest fruit; Belgian pralines with bitter chocolate.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

              The strongest and thickest beer in the offer of Browar Stu Most\u00f3w. Black, non-transparent, brewed with a huge amount of dark and roasted malts. Filled with chocolate, coffee and caramel […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-3286","page","type-page","status-publish","hentry"],"yoast_head":"\nWRCLW Imperial Stout - 100 Bridges Brewery<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/100mostow.pl\/en\/wrclw-imperial-stout\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"WRCLW Imperial Stout - 100 Bridges Brewery\" \/>\n<meta property=\"og:description\" content=\"The strongest and thickest beer in the offer of Browar Stu Most\u00f3w. Black, non-transparent, brewed with a huge amount of dark and roasted malts. 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