Meet our ART 28 New England IPA Amarillo & Mosaic Nitro brewed with the most interesting Hungarian brewery – Mad Scientist! Light, hazy, mineral and slightly malty IPA in a modern New England style. With a really lot of hops added almost exclusively using the dry hopping method and makes its aroma more intense. In this version we hopped our NEIPA base with Amarillo and Mosaic hops, with extremely intense notes of citrus and stone fruit. Carbonation with nitrogen adds a velvety texture, further enhancing the luscious character of this style.

ART+28 New England IPA Amarillo & Mosaic NITRO It is a pale, hazy, mineral and slightly sweeter IPA in a very modern version New England version. Hops are added almost exclusively during the dry-hopping process which makes a beer intensely juicy and filled of hop aromas. In the version with the varieties of Amarillo and Mosaic hops, it is a beer with extremely intense notes of citrus and stone fruit.

Malts/extract:

We used only the lightest malts, along with oat flakes for outstanding velvety and beautiful turbidity. Mashing at higher temperatures enhances the malt character and the mineral finish. A delicious base for intensive hopping!

Hops:

Dry-hopping is a distinguishing feature of this style. We largely reduce hops in hot processes, focusing more on adding super fresh hop varieties just after fermentation and aging – in this version of ART+28 we have added a lot of Amarillo and Mosaic hops. In total, we used over 23 g of hops per liter of obtained beer, which gave a beer the beautiful aroma of lychee and tropical fruits – mandarin, pineapple or mango.

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: New England IPA
• Parameters:
  • Extract: 16,0%
  • Alcohol: 6,2%
  • IBU: 35
• Ingredients:
  • Malt base: barley malt: pilsner, wheat, flakes: oat and wheat, maltodextrin
• Hops:
  • Bitter: Columbus (US)
  • Aromatic: Galaxy (AU), Citra (US)
  • Dry-hopping: Amarillo (US), Mosaic (AU)
• Yeasts: London Fogg
• Appearance: pale yellow, cloudy, topped with short white head

• Aromas: lychee, mandarins, pineapple, and mango
• Mouthfeel:
  • 1 – full
  • 2 – smooth
  • 3 – fruity, hoppy finish
• Serving temperature: 8-12⁰C
• Glass: Sensoric, tulip, snifter
• Foodpairing:
  • Dishes: liver with roasted pears, spicy wings in mango sauce
  • Cheese: Stilton, Roquefort
  • Desserts: Tarte Tatin with caramelized tangerine and Thai ice-cream, coconut crumble with vanilla and tropical fruits