Pastry variation on the strongest and densest beer in our offer, brewed with the darkest, roasted malts – black and opaque – Imperial Pastry Stout!

To achieve the French Toast effect, we have infused the high Plato, imperial base of our WRCLW Stout with lactose, maple syrup, cinnamon and vanilla!

WRCLW Imperial Pastry Stout French Toast Maple Syrup, Vanilla, Cinnamon NITRO Brewed to try to emulate the worldwide breakfast treasure – French toast. We recreated all the traditional flavors by adding milk sugar (lactose), maple syrup, Madagascar vanilla beans and a touch of cinnamon.  Finally, we saturated it with nitrogen to enhance the dessert feeling and top the beer with fine bubble foam. It is going to be thick, creamy and… extremely (pastry) delicious!

Style

One of the strongest styles in the world – 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’s 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’t, however, until the 20th century that the beer gained its name of the Russian Imperial Stout. As the “Imperial” part of its name suggests, this is one of the strongest beers high in extract. Although it is brewed in many versions – this time we brewed more sweet and incredibly full-bodied pastry arrangement of this style. More decadent than ever!

Malts/extract

It’s quite a challenge to produce such high extract. Taking into consideration thickness of the wort (35% extract) the efficiency of the production process slows down. Both the abilities of brewers and capacities of the equipment are tested.

We used up to 7 different malts searching for the sweetest side of Imperial Stout and left some roasted grain out this time with more focus on the traditional English and German caramel malts. 

Hops

To produce adequate bitterness, we have used Chinook variety. Since Imperial Stout is slightly more malty, there is less hopping involved – we add it only for the balance purposes.

Additives: 

We used classic for the French toast recipe ingredients and added it to the rich and dark Stout base. The goal was to keep all this ingredients and the beer base in balance, none of them should be “shining” more than the other. 

• Maple Syrup – we used the best quality Maple syrup in the brewing process to keep the lovely flavor and as much as possible amout of aromatic substances in the beer. 
• Madagascar Vanilla beans: Big amounts of the best Vanilla beans we can find around – giving the characteristic aromas of Bourbon, sweet caramel and earthy notes. 
• Cinnamon: Added in 2 stages – just enough to spice up our beer a little bit more. 

Ageing: * 

Such thick and intense beers store as well as good wines. It is an excellent idea to get a few bottles and open them over a longer period of time (every half a year, every year, etc.) to compare how the beer changes. First, the beer is bringing to mind chocolate flavours. With time it is going to release aromas of porto, sherry, and dry fruit (prunes, raisins, and cherries). It’s an experience You can not miss! If stored in optimal conditions, the beer is going to take us by surprise with its rich aromas that get better with time, even after 5 or 20 years. 

*Make sure the beer is stored in optimal conditions (temperature of about 10 degrees, no exposure to sunlight) and it’s going to produce noble oxidization notes. 

Nitrogen infused beer

The idea behind infusing beers with nitrogen rather than carbon dioxide is to increase its drinkability and change its structure into a more velvety one.

Nitrogen’s ability to dissolve in liquids is several times lower than that of carbon dioxide. What we have used at Browar Stu Mostów is advanced technological solutions that allow us to dissolve as much nitrogen as possible in beer. Right after opening and pouring the beer into a glass, nitrogen escapes as quickly as possible creating a cascade effect of a huge amount of tiny bubbles. After a while, nitrogen moves up whisking protein dissolved in beer. As a result of this process creamy and long-lasting beer head of tiny bubbles is produced, which is not available in carbonated beers.

To fully enjoy the nitro beer, serve it right:

– cool the bottle down to <7 ⁰C; don’t shake it;
– open the bottle quickly and pour the beer into a glass holding the bottle vertically;
– now you can enjoy the cascade effect, which produces a beautiful beer head of tiny bubbles.

This style itself is unique for its thickness. For this reason, the cascade effect takes place as if in a slow motion. High thickness and stickiness make the bubbles to go up slowly. It is recommended to wait a bit longer before pouring the beer into a glass to give the nitrogen bubbles more time to act. It’s not a waste of the time. The process itself is very impressive!

• Style: Imperial Pastry Stout NITRO
• Parameters
  • Extract: 35,0 %
  • Alcohol: 10,0  %
  • IBU: 25
• Ingredients:
  • Malts: Munich, Pilsen, Chocolate malt and a mix of English and German caramel malts
  • Hops: Chinook
  • Yeast: House Ale yeast
  • Additives: Canadian Maple Syrup, Vanilla, Cinnamon, Lactose
• Appearance: dark brown, almost black with ruby ​​flashes and beige, very fine bubble foam, built up by a cascading effect 
• Aromas: malty, chocolate, Maple Syrup, molasses, vanilla, cinnamon. 
• Mouthfeel:
  • thick, velvety smooth, 
  • sweet pastry alike 
  • Sweet, long lasting and a bit spicy

• Serving temperature: 12-17 ⁰C
• Glass: Tulip, Sniffter
• Foodpairing:
  

  This beer is already a dessert itshelf, take it out from the fridge while cooking, let it warm up a bit, relax, put your legs up and open it as a dessert. Maybe even get some Vanilla Ice cream on side if you feel like you deserve an extra treat.