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Imperial Pastry Stout Dark Chocolate and Caramelized Almonds 

Meet the second beer from the ART series brewed together with the Funky Fluid Brewery – ART+ 43 Imperial Pastry Stout Dark Chocolate and Caramelized Almonds!

Our goal was to achieve the impression of drinking beer chocolate with the addition of almonds in a liquid beer form. We have also emphasized the dessert character of the beer with the nitrogen saturation, which also topped the beer with fine bubble foam and smoothed its texture.


ART+43 Imperial Pastry Stout Dark Chocolate & Caramelized Almonds 

To the extractive, Imperial Stout base we added extremely aromatic caramelized almonds, cocoa nibs, and infused it with the nitrogen to obtained the smooth & velvety texture!



The malt foundation is made mainly of german Pils and Munich malt, while the color and nature of beer corresponds to the composition of dark and caramel malts. The extract was also conquered by the addition of lactose, which added the beer more sweetness.


We have used a small amount of American Chinook variety to produce adequate bitterness to balance the malt base.


We used a lot of caramelized almonds baked in our brand store – Concept Stu Mostów and added it into the beer with the help of our dry-hopping machine, Hop-Gun. Then with the help of the same device we added cocoa nibs, enriching the beer with all of their natural taste and aroma.

  • Lactose gave the beer clear sweetness
  • Roasted almonds enriched it with another aromatic dimension.
  • Cocoa Nibs gave it the notes of belgian chocolate, thanks to which the whole aroma resembles Belgian praline.

Nitrogen infused beer:

The idea behind infusing beers with nitrogen rather than carbon dioxide is to increase its drinkability and change its structure into more creamy.

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 with 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 made of tiny bubbles is produced, which is not possible in carbonated beers.

To fully enjoy the nitro beer, don`t forget to serve it in a right way:

– 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 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, cause the process itself looks quite impressive!


    • Style: Pastry Imperial Stout
    • Parameters
      • Extract: 35,0 %
      • Alcohol: 10,5  %
      • IBU: 40
    • Ingredients:
      • Malts: german Pils and Munich malt mixed with a dark and caramel malt composition.
      • Hop: Chinook
      • Yeast: House Ale  Strain
      • Additives: freshly roasted almonds, cocoa nibs
    • Appearance: nearly opaque, black, topped with a fine-curricular, biscuit foam
    • Aromas: chocolate, baked almonds, dried plums
    • Mouthfeel:
      • full, oily
      • smooth, chocolate alike
      • nutty, long finish
    • Serving temperature: 6-7⁰C
    • Tastes best at: 13-15⁰C 
    • Glass: Tulip, Snifter, Teku