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Barrel Aged Series

WRCLW Rye RIS Bourbon Barrel Aged

Barrel aged beers have been a fast developing trend both in the USA and recently Poland. The ageing process, during which the whole range of chemical and physical changes take place, allows Rye RIS aromas and flavours to develop fully. The main goal of barrel ageing is to develop vanilla, caramel and oak wood flavours. On top of it, beer takes over flavours of the spirits that used to age in the very same barrel before. In case of our beer, it is American Bourbon. The final effect is highly concentrated beer as water evaporates faster from the barrel in comparison to other compounds. In addition, more oxidised beer means even richer aromas of prunes and cherries.

Russian Imperial Stout is a style for these beer enthusiasts who are ready for new experiences. This full flavoured beer was brewed as early as at the turn of 18th and beginning of the 19th century in London. This classic style has been redefined by adding coffee, chocolate, caramel and velvety rye malts which bring to mind luxurious pralines. The beer is very hazy. There is an incredible amount of ingredients used: huge amounts of malts that account for high extract and loads of hops to balance the full malty flavour. Another typical feature is the long fermenting and ageing process to allow the beer to age and balance its rich flavour.

Browar Stu Mostów has redefined this classic style by adding rye malts, which account for the beer’s even greater mouthfeel and thickness. As a result, the exquisite flavour and aroma last longer. The chocolate and coffee tones with a subtle touch of caramel and high contents of alcohol bring to mind luxurious pralines whereas the long ageing process accounts for the prune aroma. Despite the exquisite mix of produced sensations, WRCLW Rye RIS is harmonious and velvety. It’s a perfect beer to sip on long wintery nights.

Join us to taste it!




Salamander Cinnamon and Citrus Cranberry Sour Ale Porto and Bourbon B.A. 2018

This exceptional cranberry sour ale has a neutral and cereal base produced by very light malts and wheat flakes. Cranberry juice and frozen cranberry fruits have enhanced its sour flavour on top of fruitiness and astringency. Since the beer aged in oakwood Porto barrels the aromas of cranberries and raspberries as well as vanilla have been released. Yet, the most surprising ingredients are cinnamon and citrus zests.




WRCLW Rye RIS Porto and Bourbon Double B.A. 2017

Ageing in Porto and Bourbon oakwood barrels gives the beer refined vanilla, coconut, dry dark fruit aromas enhanced with Porto and American whiskey tones.




Rye RIS Bourbon Barrel Aged

This beer is best served in glasses that capture aromas such as sniffter or sensoric types. It tastes best when warmed up slightly in order to show the entire range of flavours and aromas. Another idea is to start tasting beer at 10-12⁰C warming it up in your hands to reach 16-18⁰C. As the beer temperature rises, aromas get more intense. It is said that the beer “opens” to show a rich variety of flavours..


  • water
  • malts: Pilsner, rye, caramel 400 EBC, Munich, chocoalte wheat, colouring malt; sugar;
  • hops: Magnum, Tettnanger
  • yeast



Rye RIS Raspberry

It feels good to balance the sweetness of Russian Imperial Stout with a slightly more sourish tone. Raspberries account for higher drinkability and wonderful aroma that goes well with chocolate and coffee flavours.

  • water
  • malts: barley – rye malts, raspberries, chocolate, wheat, sugar
  • hops
  • yeast


WRCLW Barley Wine RUM BARREL AGED (2016)

Bringing together the world of beer, wine and rum! Barley Wine is one of the strongest beer styles known for its malty aromas: caramel, sponge cake and honey. The world of rum is represented by adding molasses and ageing in Jamaican rum barrels. Rum barrels enrich the beer’s aroma with vanilla, coconut and cinnamon tones. The taste of oakwood and rum give the beer its refined character.



SALAMANDER Cinnamon and Citrus Bourbon B.A. 2017 Cranberry Sour Ale

Exceptional acidic beer brewed with cranberry juice. Very light malts and wheat flakes make for a neutral cereal foundation. Cranberry juice has enhanced the beer’s sourness, fruity flavor and characteristic tartness.




WRCLW Schöps Smoked Plums Rum B.A. 2017 

This historic style has been the wheat symbol of Wrocław; characteristic sweet taste balanced with sourish finish produced by wort acidified with lactic acid bacteria.




WRCLW Schops Smoked Plums Porto B.A. 2018

The wheat symbol of Wrocław, a historic beer style with a unique sweet overtone balanced with a sourish finish produced by wort acidified with lactic acid bacteria. On top off that, the beer aged in porto barrels. The aromas of toasted bread and nutmeg have been enriched with beechwood smoked prunes. It’s history rediscovered.




WRCLW Imperial Stout NITRO Bourbon B.A. 2018

The strongest and thickest beer in the offer of Browar Stu Mostów. Black, non-transparent, brewed with a huge amount of dark and roasted malts.