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ART. creative collaboration

Here it is: the first beer brewed in Wrocław thanks to cooperation between Camba Bavaria and Browar Stu Mostów. One of its kind in Poland, this beer hasn’t been brewed in Germany. Since it is a challenge demanding good cooperation and creativity of brewmasters, such a project is exactly what distinguishes craft beer from mass production. The ingenuity of the final recipe is based on ingredients and commitment of both parties. In terms of international cooperation, the issue at stake is also promoting local scene and WRCLW as the place where beer is brewed. Visit us and taste for yourself!

The ART brand stands for creative cooperation between talented and open-minded people. The brand builds bridges between people and beer styles, which serves as the best example of what craft is.

 

 

ART+30 Pastry Sour Ale

To recreate a pastry dessert taste in the production process we used three types of tropical fruits: pink guava, pineapple and passionfruit, which enriched the aromatic profile of this beer. Addition of milk sugar – lactose balanced the sour taste and brings more sweetness. The velvety texture and haziness was obtained thanks to the addition of wheat malt and oat flakes. That`s how our Pastry Sour Ale: Pink Guava, Pineapple & Passionfruit was created – enjoy!

 

 

ART +30 Pastry Sour Ale

In the 30th edition of the ART series we`ve joined forces with Basqueland Brewery and create a sweet and sour Pastry Ale with the addition of Pink Guava, Pineapple, Passionfruit, lactose and vanilla!

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ART+29 Florida IPA

Together with Yeastie Boys we have created a completely new style for us – Florida IPA. It is a combination of super bright and intensely hopped IPA, acidified by the work of lactic acid bacteria in the brew kettleThis combination guarantees maximum refreshment and interesting hoppy feelings mixed with a sour aftertaste. No IPA has ever been so refreshing! 

 

ART +29 Florida IPA

In the 29th edition of the ART serieswe`ve created a completely new style for us – Florida IPA. To the brightcloudy base with the addition of oat and rice flakes, we added a solid dose of Azacca, Topaz, Citra and Motueka for citrus-tropical flavor and juiciness! 

 

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ART+24 DDH DIPA Oat and Spelt

DDH DIPA, brewed in cooperation with a dry brewing expert, Alex Lawes, the founder and main brewer at Whiplash brewery from Ireland. We have decided on a unique grist made of
nearly 30% oat and spelt malts, which give the beer its hazy and velvety texture. The strong process of double dry hopping with such highly aromatic hop varieties as Simco, Mosaic, and Galaxy has produced exceptional juiciness and fruity hoppiness.


 

ART +24 DDH DIPA Oat and Spelt

Superstrong DDH DIPA meshed with huge amounts of oat and spelt malts. Double dry- hopped during the fermentation and ageing processes. Exceptionally aromatic as the hop varieties (Columbus, Simcoe, Mosaic, and Galaxy) have been selected by an expert in dry hopped beers, Alex Lawes, the founder and main brewer at Whiplash brewery from Ireland.

 

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ART +23 Kiwi and Cherry Berliner Weisse

It’s a highly drinkable beer to savour in any season! It’s the second time we have joined our forces with the Spanish brewery MALTE. This time we have used our creativity and good taste to create, ART.+23 which combines the sour and light style of Berliner Weisse acidified with lactic acid bacteria and a touch of fruity delight: Spanish kiwi puree and Polish cherry juice. We have taken the best from the two countries. The beer is perfectly refreshing thanks to champagne-like saturation combined with a distinct sourish flavour of kiwi and cherry.

 

 

ART +23 Kiwi and Cherry Berliner Weisse

Berliner Weisse – a historic style of light and sour beer that has been rediscovered by craft brewers. We have joined forces with the Spanish MALTE to enrich the style’s flavour with aromas of Spanish kiwi and Polish cherry juice. It’s a super sour and refreshing mix.

 

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ART+22 DDH DIPL (Double Dry Hopped Double India Pale Lager)

Meet our new release: DDH DIPL with light, American grist, corn and rice, double hopped with incredible amounts of intensely aromatic hops. This clear-profiled lager brewed on Długosza Street in collaboration with the fastest developing and most exciting brewery in Great Britain, Northern Monk known to be the English experts in hoppy beers, will take you by surprise. We have combined Northern Monk’s impressive experience in brewing aromatic IPAs and bottom fermenting beers.

 

ART+22 DDH DIPL (Double Dry Hopped Double India Pale Lager)

Meet our new release: DDH DIPL with light, American grist, corn and rice, double hopped with incredible amounts of intensely aromatic hops; a clear-profiled lager.

 

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ART+21 Pineapple and Passionfruit Sour Ale

Brewing in collaboration with Zagovor, we have decided to create an unconventional beer that the Russian brewery is well-known for! The outcome? ART+21 Pineapple and Passionfruit Sour Ale. Super sour, strong, light, refreshing and intensely exotic!

 

ART+21 Pineapple and Passionfruit Sour Ale

ART+21 Pineapple and Passion fruit Sour Ale is a super sour, strong, light, refreshing and intensely exotic collab brew!

 

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ART.+20 Hibiscus Citrus Saison

Collaborative brew with Dois Corvos (two ravens) from Lisbon! It’s our first beer brewed in collaboration with the Portuguese brewery represented by their Polish brewmaster, Paweł Nowak. Never before have we used the aromatic and sourish hibiscus flower, which along with citrus zests is the best fit for the Saison style. We hope you’ll enjoy this slightly sour, red, citric, hibiscus-flavoured and refreshing beer as much as we do!

ART.+20 Hibiscus Citrus Saison

Farmer’s saison brewed in collaboration with Dois Corvos (two ravens) from Lisbon! We hope you’ll enjoy this slightly sour, red, citric, hibiscus-flavoured and refreshing beer as much as we do!

 

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ART.+19 Rye Brut IPA

Collaborative brew created in cooperation with Laugar, a renowned brewery from the Basque country famous for its hoppy beers. We have joined our forces to create a new style, Brut IPA. We have designed the recipe and selected the hops together. Hopping is particularly difficult in this type of beers as is finding the right balance. Even though it is quite a demanding style, we had lots of fun! Don’t miss the chance to taste it!

 

 

ART.+19 Rye Brut IPA

This youngest IPA style, Brut IPA, a light and hazy super refined beer bridging the gap between New England IPA (DDH IPA) and West Coast IPA, is famous for its impressive attenuation achieved by adding an unusual extra ingredient during the mashing process, namely glucoamylase that produces starch fermented sugars. This way, the beer becomes very refined and it is recommended to lower its bitterness level. Still, the hoppy aroma has been well preserved!

 

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ART+18 Honey and Coconut Wheat Wine

ART+18 Honey and Vanilla Wheat Wine

Brewed in cooperation with one of the most prestigious craft breweries in the world, DeMolen, ART#18 is our take on the style of Wheat Wine. The strong, intense, and yeasty character of the Wheat Wine is balanced with lighter colour and subtle malty tones contrary to Barley Wine or RIS. We couldn’t have chosen a different beer style as John Brus, the founder and main brewer at DeMolen who has visited our brewery in WRCLW is well known for creating excellent, strong beers! We wanted it to be special so we have decided to try something new. That’s how we brewed Wheat Wine. Such a strong but well-balanced brew is ideal to show subtle ingredients. We have decided to produce two separate tanks. We are offering two versions: one with Polish acacia honey and Mexican vanilla sticks and the other one with more distinct canola honey and freshly roasted coconut chips added just before HopGun.

 

 

ART+18 Honey and Vanilla Wheat Wine

The strong, intense, and yeasty character of the Wheat Wine is balanced with lighter colour, subtler malty tones in contrast to Barley Wine or RIS.Such a strong but well-balanced brew is ideal to show subtle ingredients.

 

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ART+18 Honey and Coconut Wheat Wine

The strong, intense, and yeasty character of the Wheat Wine is balanced with lighter colour, subtler malty tones in contrast to Barley Wine or RIS.

 

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ART.+17 Pink Guava Sour Saison

The first saison by Browar Stu Mostów! The second 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.

 

ART.+17 Pink Guava Sour Saison

This time we have brewed quite a refined and refreshing saison enriched with lactic acid bacteria and pink guava puree.

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ART+16 Blueberry Foreign Extra Stout Nitro

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!

 

ART+16 Blueberry Foreign Extra Stout Nitro

This traditional beer style has been refreshed by the abundance of superb Rubel-type blueberries.

 

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ART. Doppel Weizenbock German IPA

a merger between the German school of brewing Weizenbock-type beers and more characteristic hops of the India Pale Ale style – Grzegorz Ickiewicz, brewmaster at Browar Stu Mostów. This dark-orange beer takes the best out of both styles: the pleasant banana- clove aroma and strength of double wheat bock and citric fruitiness of IPA released by new-wave varieties of German hops: Hallertau Saphir and Mandarina Bavaria.

 

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NIGREDO. Chocolate Mint Foreign Extra Stout

Aromas typical for this beer style include: roasted cereal, freshly ground coffee and bitter chocolate against the backdrop of a subtly sweet smell of liquorice or molasses fruit.

What we have added to the black substance of Foreign Extra Stout are: roasted cocoa beans, fresh chocoalte mint and dry peppermint used by alchemists for ages.

 

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COFFEE MILK DARK LAGER ART3

It’s dark, bottom-fermented beer, with the addition at two stages of the superb Peru-Elmer Pena coffee of the Czarny Deszcz brand. A small amount of coffee was added after the process of cooking with hops, but a substantial amount went to the maturing beer, where by means of “cold brew” of coffee, we achieved incomparable aroma and taste of superb coffee – in beer!

 

 

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ART White IPA

The beer’s intriguing hoppy aroma brings to mind tropical fruit, passion fruit, citrus and flowery tones released in the intense hopping process inside lagering tanks. The hop varieties as well as bitter and sweet orange peels account for the beer’s intense bitterness. Citrus cilantro gives this top-fermented beer its final touch. Brewed with a sense of humour.

Consume with a smile. Taste it!

 

 

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Imperial Apricot IPA

ART+5 Apricot Imperial IPA, the result of the first Polish-American collaboration. Along with the brewery from Pennsylvania – Pizza Boy Brewing, we brewed a strong top-fermented beer. High extract, light color and a huge impact of American hops in a rather dry version, infused with apricot puree and experimental hops mixture called Falconer’s Flight.

 

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ART. + 6 Dinkelbier with carrots

Beer brewed with the culinary collective Food Think Tank. It combines the characteristics of grain and rustic taste of a spelt beer; bitterness and aroma of German and American hop varieties and unusual flavor … carrots. Carrot juice with apple and honey was the foundation of an essence created by the Food Think Tank added during maturation of beer. Surprising and unusual.

 

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ART.+7 German Red IPL

IPL is what IPA is for Lagers. We’ve brewed a red version with a caramel base and hopping similar to ART#1 with the use of such German hops as Saphir and Mandarina Bavaria.

 

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ART.+8 Strawberry Berliner Weisse

ART#8 is a mix of German traditional style, i.e. light and refreshing beer fermented with lactic acid bacteria and new-wave German hops, Comet and Huell Melon, and a seasonal Polish touch: tasty strawberries.

 

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ART.+9 Oatmeal Hoptart

Another milestone for Browar Stu Mostów. We have established cooperation with yet another American brewery, Bristol Brewing Company, located at the foothills of the Rockies, Colorado! What the locals drink there on hot summer days is lemonade. That’s the reason why we have decided to create hops lemonade. No citrus added! We have used the most aromatic hops from the USA and Australia – Citra, Topaz and Galaxy used in the “late hopping” method. By adding velvety oatflakes, we have created light beer soured with lactic acid bacteria. Powerful refreshment recommended for Sourheads and Hopheads!

 

 

ART.+9 Oatmeal Hoptart

We have used the most aromatic hops from the USA and Australia – Citra, Topaz and Galaxy used in the “late hopping” method. By adding velvety oatflakes, we have created light beer soured with lactic acid bacteria. Powerful refreshment recommended for Sourheads and Hopheads!

 

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ART.+10 Coffee Milk Amber Ale

It’s already the second beer brewed with coffee in the history of Browar Stu Mostów (the first one being ART#3). This time it’s Amber Ale with lactose, roasted cocoa beans and exceptional coffee supplied by the Czarny Deszcz coffee roastery from Wrocław. Our cooperation has coincided with the triumph of Filip Kucharczyk from Czarny Deszcz in the World Aeropress Championship. We have used exactly the same coffee variety, Colombia Rio Negro, to brew our beer as Filip used to win the championship. The coffee was added in the cold brew method to preserve its aroma and freshness.

 

 

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ART.+10 Coffee Milk Amber Ale

It’s already the second beer brewed with coffee in the history of Browar Stu Mostów (the first one being ART#3). This time it’s Amber Ale with lactose, roasted cocoa beans and exceptional coffee!

 

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ART.+11 Double Cherry Rauchweizenbock

The first Polish-Spanish collaboration with the top Spanish brewery, Naparbier. You can tell their Spanish temperament not only by the beers they brew but also by the labels they create. Our friends from Pamplona and Barcelona love challenge! So this time it was a real one! We’ve combined Polish specialties: cherry-wood smoked malts and wild cherries (grown on a large scale both in Poland and Spain) and full-bodied, classic wheat bock. The effect is astounding! Such beer is brewed once in a year. Double Cherry Rauchweizenbock – czyli moc wiśni i dymu czereśni w wędzonym koźlaku pszenicznym!

Double Cherry Rauchweizenbock stands for the powerful aroma of cherries and smoked wheat bock!

 

 

ART.+11 Double Cherry Rauchweizenbock

Polish specialties: cherry-wood smoked malts and wild cherries (grown on a large scale both in Poland and Spain) in full-bodied, classic wheat bock. The effect is astounding! Such beer is brewed once in a year.

 

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ART.+12 Mango, Strawberry and Raspberry Ale

Extremely fruity beer – ART#12 Mango, Strawberry and Raspberry Ale, the fruit of the collaboration between Polish Browar Stu Mostów and Norwegian Haandbryggeriet! Fruity flavours of mango, strawberries, and raspberries. The addition of 25% of fruits in natural, unprocessed puree and cold pressed juice has produced an impressive effect. The fruitiest beer that has ever been brewed by Browar Stu Mostów and Haandbryggeriet! Don’t forget it is beer, though. So you’ll find a slightly bitter finish and cereal tones. Cheers! Na zdrowie! Skål!

 

 

ART.+12 Mango, Strawberry and Raspberry Ale

Full power of mango, strawberry and raspberry. The addition of 25% of fruit in natural, unprocessed puree and cold pressed juice has produced an impressive effect.

 

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ART.+13 Bread and Pumpkin Ale

It’s the number one bread and pumpkin collaboration this fall! In collaboration with experts on pumpkin, we brewed Pumpkin Ale with a special mix of dry bread baked by Concept Stu Mostów, wheat and rye breads, rolls as well as beer pretzels that produced the unique cereal and bread taste. We roasted Hokkaido-type pumpkins, and divided them into 3 parts, two of which were added to the brewing tank, while the third part was added during the lagering process in order to intensify the pumpkin aroma. The style is spice up with such warming up spices as cinnamon, ginger, all spice, and nutmeg.

 

ART.+13 Bread and Pumpkin Ale

It’s the number one bread and pumpkin collaboration this fall! In collaboration with experts on pumpkin, we brewed Pumpkin Ale with a special mix of dry bread baked by Concept Stu Mostów, wheat and rye breads, rolls as well as beer pretzels.

 

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ART.+14 Mango and Peach DIPA

It’s a fruity and hoppy sensation! Brewing with Brewski means fruity flavours and hoppy brews. How to brew beer with Brewski in a nutshell: add loads of light malts, oat and wheat flakes for haziness, find and add as much American hops as possible, then pump as much aromatic fruit as possible: mango, Brewski’s trademark, and peach our favourite. That’s it! The outcome is an outstandingly fruity but refined DIPA that you won’t put down. Cheers! Na zdrowie! Skal!

 

 

ART.+14 Mango and Peach DIPA

Refined fruity DIPA that you can’t put down. Fruity and hoppy sensation. Brewing with Brewski means fruity and hoppy flavours!

 

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ART.+15 Vanilla and Chocolate Hot Scotch Ale

It is darker, stronger beer whose origins go back to Scotland where it was fermented and aged in lower temperatures to enrich its malty profile. The beer is filled with cereal, bread, roasted chocolate tones. Its basic version has been often called boring but this is certainly not the case of our collaborative brew! We have spiced up the aroma with an abundance of Mexican vanilla sticks and cocoa beans. The Mexican vanilla is a bit smaller than its Madagascar counterpart but its flavor is more intense, which goes well with cocoa beans. The taste has been spiced up with fresh locally produced Habanero peppers. It is a real treat for chili chocolate lovers. This aromatic and sweet beer warms you up instantly and boosts endorphin levels!

 

 

ART+15 Vanilla and Chocolate Hot Scotch Ale

It is darker, stronger beer whose origins go back to Scotland where it was fermented and aged in lower temperatures to enrich its malty profile. The beer is filled with cereal, bread, roasted chocolate tones.

 

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