We have brewed a Baltic porter, but always outside our country. It’s time for the arrangment brewed on place, in our brewery! Dark beer, extremely long fermented and aged, with a solid malt foundation and subtle aroma of dark malts – similar to chocolate wafers. Clean in profile, full, sweet and well-balanced. Thanks to nitrogen saturation, it is extremely velvety in texture and topped with beautiful fine-bubble, beige foam!
WRCLW Cherry Baltic Porter NITRO
To the long-aged, dark bottom fermented beer with a strong malty foundation we have added extremely aromatic cherry fruits, which provide him with an extremely rich and complex taste.
The Baltic Porter style, as the name suggest, evolved in the Baltic Sea region in the 19th century as a response to the British Imperial Stout. In contrast, it has a more intense malt foundation, a more harmonized bouquet, and most of all – it is a bottom fermentation beer. In fact, it is a longer fermented and aged, dark version of Bock with less distinct roasted notes and increased sweetness. It will certainly warm you up, but despite of the high alcohol contante it remains highly drinkable and pleasant in taste.
Similarly to Bock, the malty foundation of the Baltic Porter has been made by the Munich malts, which account for the beer’s sweetness and full-body as well as introducing a large number of melanoidins, reminiscent of caramelized bread crust. English brown malt causes in nutty, caramel notes and the chocolate, coloring malts are responsible for the dark color with ruby flashes. There is fever dark malts than in Imperial Stout, which is why the coffee and chocolate notes are definitely less intense.
We have used traditional Continental hop: Magnum (DE) to achieve sufficient level of bitterness and the Slovenian Styrian Goldings – with a tobacco-herbal profile that oxidizes in an interesting way with undergoes time (especially in the case of dark, strong beers).
We used freshly wiped cherry fruits, because it perfectly matches the bread and caramel profile of the malty base. We used fruit in the form of puree which built up a fantastic texture of the drink and enriched the aromatic profile.
Such thick and intense beers store as well as good wines. It is an excellent idea to get a few bottles and open them over a longer period of time (every half a year, every year, etc.) to compare how the beer changes. First, the beer is going to bring to mind chocolate flavours. With time it is going to release aromas of porto, sherry, and dry fruit (prunes, raisins, and cherries). It’s an experience You can not miss! If stored in optimal conditions, the beer is going to take us by surprise with its rich aromas that get better with time, even after 5 or 20 years.
*Make sure the beer is stored in optimal conditions (temperature of about 10C, no exposure to sunlight) and it’s going to produce noble oxidization notes.
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: Baltic Porter NITRO
- Extract: 25,0 %
- Alcohol: 9,0 %
- IBU: 40
- Malts: Munich, Pilsen, caramel 100-130 EBC, Carafa Special III, coloring malt
- Bitter: Hallertau Magnum (DE)
- Aromatic: Styrian Goldings (SL)
- Yeast: bottom-fermentation yeast strain W34/70
- Additives: cherries
- Appearance: dark brown, with ruby cherry flashes, with beige, very fine bubble foam, built up by a cascade effect
- Aromas: malt, bread, cherries, caramel, licorice, toffee, nut, raisins, molasses
- thick, velvety smooth,
- Cherries, rye bread
- warming finish with dark chocolate notes
- Serving temperature: 12-17 ⁰C
- Glass: Tulip, Sniffter
Dishes: smoked grilled meats, especially beef and venison with cherry sauce
Cheeses: smoked sheep’s cheese
Dessert: crème brulee with cherries, cold cheesecake with candied cherry sauce