ART#17 Pink Guava Sour Saison
The first saison by Browar Stu Mostów! Cooperation with Naparbier has borne quite a refined and refreshing saison enriched with lactic acid bacteria. The abundance of pink guava puree has produced an incredible mix of sourish, phenolic and estery farmer’s beer and tropical fruit flavours.
Light, refreshing, highly attenuated top-fermenting Belgian beer. One of the most typical features of this style are yeast strains, which produce savoury finish, high drinkability, and complex flavour. Saison is brewed with small amount of hops, just enough to produce bitterness and balance. Traditional hops used for hopping guarantee bitterness that matches the beer’s profile. 100% Pink guava puree has been added to the ageing tank to give away its tropical flavour and aroma with the use of HopGun (a cold hopping system). What an exceptional fruit it is! Combing tones of passion fruit, grapefruit, gooseberry and…pink guava, the fruit is impossible to describe. You must try it. Visit us to take the first sip!
The label has been designer in cooperation with Xavi Forné (www.error-design.com), whom we have had a pleasure to meet in La Corunia. We loved his work instantly. We must have sensed elements of style apparent on the Naparbier labels. As we have soon discovered, Xavi has designed labels for Naparbier. The cooperation has launched immediately. The project has been coordinated by Grzegorz Twaróg from Studio Graficzne Plantacja. The label highlights the contribution of Naparbier and guava fruit. It’s worth waiting for the bottled beer!
This weekend on the taps: ART#17, Naparbier – Oneka – Belgian Blonde Ale, Naparbier – Panopticon – Hoppy Berliner Weisse and Brewski – Magic Valley – Guava DIPA. The beers are going to be served randomly. The menu to pair ART#17 includes: pig ears/ guava vinegrette / horseradish (recommended to pair with Naparbier Oneka, Brewski Magic Valley); roasted cheese / guava molasses (ART#9, Naparbier Panopticon); guava chicken / cabbage potato salad (Brewski Magic Valley, Naparbier Oneka). This simple but distinct menu pairs well with this particular style and the philosophy of our cuisine. More information to be found at https://100mostow.pl/en/blog/2018/01/19/zero-waste
Visit us On Saturday we are open from 12:00 p.m. to 10:00 p.m. Barbecue dishes are served between 2:00 p.m. and 9:30 p.m. On Sunday the beer garden is open between 12:00 p.m. and 10:00 p.m. barbecue dishes are served from 2:00 p.m. to 8:00 p.m. We are going to splurge on Saturday: a rollbar on the patio, good music since early morning, and live music from 5:00 p.m. to 9:30 p.m. Kuba Korta is going to perform! Sunday chill out.
Detailed meat menu coming up soon. We are going to serve steaks and goat meat. Michał is going to talk us through meat seasoning while serving roast beef steak, potato and mint salad with beer molasses. Piotr from Koziołkowo is going to talk about goat breeding, goat meat quality, and craft philosophy. We are going to serve goat meat burgers, candied cucumbers, and smoked cheese sauce.
And it’s just the beginning. This weekend we are brewing with Galway Bay in Ireland. We are going to bake Irish goat stew based on dark beer, Irish rye bread and Porter-based Irish cheese. You can’t miss this opportunity. There’s more coming up next week. Visit our Brewery to taste the first Saison in the history of Browar Stu Mostów– ART#17 Pink Guava Sour Saison.