WRCLW Coffee and Cascara Imperial Stout NITRO

WRCLW Coffee and Cascara Imperial Stout NITRO, designed as a new take on our strongest and thickest beer. This black and opaque beer has been brewed with the biggest amount of dark and roasted malts combined with loads of cascara and freshly ground and roasted coffee from Etno Cafe. The beer is filled to the rim with aromas of freshly brewed espresso, chocolate and caramel. With time, dark dry fruit and pumpernickel tones are released. It’s incredibly intense and designed to be sipped and savoured.

Variation on the theme of the strongest and densest beer of Browar Stu Mostów. Black, opaque, brewed with the most dark and roasted malts combined with a lot of freshly roasted and ground coffee prepared by Etno Cafe. Filled with aromas of freshly brewed espresso, chocolate and caramel aromas. With time, he gains the notes of dark dried fruit and pumpernickel. Extremely essential and extremely tasting.

WRCLW Coffee & Cascara Imperial Stout NITRO

As the Imperial adjective suggests, the beer is exceptionally intense and strong. The beer’s extreme versions with high extract make the hearts of beer enthusiasts beat faster.

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.

Imperial Stout is known as one of the strongest beer styles in the world. As the term “Imperial” suggests, the beer’s extract is extremely strong. There is a wide range of Imperial Stouts but these are the strongest versions that make the heart of beer enthusiasts go faster. It’s not a beer to be brewed every day. Each Imperial Stout brew is a big event for any brewery. The aged versions brewed with coffee and cascara are quite a treat, not to be missed! A mix of coffee and cascara gives beer more complex fruit aromas.

Cascara, cocoa shell beans, has long been considered coffee post-production waste. It’s been underrated for far too long. Cascara shell infusion has been known to farmers in Yemen and Ethiopia. Following the latest zero waste trends to produce as little post-production waste as possible, cascara shell has been rediscovered as a great product to prepare infusions and cold brew. It is still not easy to get hold of cascara so don’t miss the chance to taste WRCLW Coffee and Cascara Imperial Stout NITRO.

Malts/extract

It’s 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’s 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’s an amazing process to observe.

Hops

To produce adequate bitterness, we have used traditional, Continental hops, Magnum, and Tettnanger, to produce the herbal aroma that with time wonderfully oxidizes in dark, strong beers. Since Imperial Stout is slightly more malty, there is less hopping involved.

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 time. The process itself is very impressive!

Coffee & Cascara

A week before bottling excellent coffee provided by Etno Cafe was added to the brew. This extraordinary coffee variety grown in Brazil at the altitude of 1150-1350 m a. s. l. This time on top of coffee, we have also decided to use cascara, which releases pleasurable aromas of red tobacco fruit and marzipan. By joining forces of Browar Stu Mostów experiences and Etno Cafe specialists, we have selected proportions of ingredients that would match this beer style well.

WRCLW Coffee and Cascara Imperial Stout NITRO is a mix of 405 Brazilian intense coffee variety, Yellow Bourbon, that has the aromas of almonds and peanut butter, and 60% Cascara, coffee bean shell, that releases red currant, almonds, and tobacco. In total, we have used 8kg of roughly ground cold-brew style coffee, 10 kg cascara and extracted precious ingredients with the use of HopGun to preserve the maximum freshness and flavours. The outcome? It’s an extraordinary mix of dark beer and cascara and coffee straight form the capital of Lower Silesia– WRCLW.

Style: Imperial Stout
Parameters
- Extract: 30,0 %
- Alcohol: 11,0 %
- IBU: 60
Ingredients:
- Malts: Pilsner, Munich II, chocolate wheat, caramel 150 EBC, roasted barley, colouring
- Hops: bitter: Hallertau Magnum (DE)
- Yeast: Danstar Nottingham
- Coffee: Etno Yellow Bourbon (0.6%), cascara Etno (0,8%)
Look: non-transparent, black, brown head of tiny bubbles
Aromas: coffee, espresso, coffee pralines, dessert chocolate, tobacco, coffee liqueur, hazelnut, wafers with chocolate, dried plum, cherry, cranberry, ripe apple
Mouthfeel:
- thick, oily, low saturation
- freshly ground coffee, dark chocolate, red fruits
- Warming while swallowing, subtle roasted tones, sweetness
Serving temperature: 12-17 ⁰C
Glass: Tulip, Sniffter
Foodpairing:

Very intense and strong beers are best with desserts, we recommend to try it with: Tiramisu with coffee sauce and forest fruit; bitter chocolate and coffee Belgian pralines.