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This traditional beer style has been refreshed by the abundance of superb Rubel-type blueberries. Combining dark chocolate, cacao and juicy fruit brings a smile to everyone’s face, not to mention the first sip of such a mix! Imagine a combination of striking blueberry sweetness balanced with roasted malts and its velvety texture produced by nitrogen!
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ART+16 Blueberry Foreign Extra Stout NitroThis traditional beer style has been refreshed by the abundance of superb Rubel-type blueberries. |
Style
The origins of Foreign Extra Stout go back to the end of the 18 th and the beginning of the 19 th century Britain, where it was first brewed for the tropical markets. This is the reason for its high alcohol contents. Little amounts of hops used, just enough to produce some bitterness, account for malty aromas, specifically the ones produced by caramel malts and roasted barley.
Malts/extract/grist:
A combination of selected caramel and roasted malts accounts for the complex and intense character of Stout. The classic extra ingredient, roasted unmalted barley, produces aromas that bring to mind dark chocolate, cereal coffee, slight acidity, and roasted, even ash-like, tones.
Hops:
The bitter and traditional Magnum hop is added to balance the sweet and stronger Stout aroma produced by the used malts as well as the superb Rubel-type blueberry, which is famous for its intense sweetness and low tartness.
Extra ingredients:
The basic version of Foreign Extra Stout has been enriched with 100% natural Rubel-type blueberry puree supplied by the Polish Berry Cooperative. As blueberries have been cooled down right after they were harvested, they are super fresh! It’s a revolution to produce such fruity and refreshing beers all year long. The puree includes fruit, peels, and seeds so that the most nutritious ingredients have been preserved. Our cold hopping system, HopGun, has allowed us to bring about the colour, flavour and aroma.
Nitrogen-infused beers:
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: