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18 LAT?

OF 18?

Salamander Chocolate Mint FES


Salamander Chocolate Mint Foreign Extra Stout Nitro

The dark Foreign Extra Stout has been enriched with cocoa and fresh chocolate mint, which creates the amazing effect of drinkable mint chocolate.





This traditional British style was originally brewed for export. Designed to survive the perils of voyage to the tropical countries, it has gained the name of “Tropical Stout”. What’s typical for this style is intense aroma of roasted cereal, freshly ground coffee, and bitter chocolate. There are subtle overtones of sweet, dry fruit, liquorice and molasses.
The dark Foreign Extra Stout has been enriched with cocoa and fresh chocolate mint, which creates the amazing effect of drinkable mint chocolate.


The unique combination of caramel and roasted malts produces strong flavours of the Stout-type beers. There is intense flavour of bitter chocolate and roasted coffee, as well as subtle tones of ashes. Another extra ingredient typical for Stout is roasted, unsweetened barley, which brings about roasted tones, slight acidity and bitterness to balance the sweet flavour.


The bitter, traditional Magnum hop is added to produce bitterness in order to balance the strong and sweet base. The effect is a well-balanced beer that you can’t put down.

Extra ingredients:

Chocolate mint– grown to meet the needs of this particular beer style in a greenhouse in the Opolszczyzna. When it was ready, we have cut it down and frozen to preserve the aroma till the moment the beer is served. This is a unique variety of mint that is not well known but has a unique aroma of….mint chocolates.
Loads of skimmed cocoa makes the core of the beer. Its intense taste and aroma bring to mind milk chocolate. As for its taste, it is closer to noble, dark and bitter cocoa.

Nitrogen-infused beers:

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 7c; 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.


  • Style: Foreign Extra Stout
  • Parametry
    • Extract: 16,0 %
    • Alcohol: 6,0 %
    • IBU: 30
  • Ingredients:
    • Malts: barley malts: Pilsner, Munich, melanoid, colouring dehusked, roasted barley
    • Hops: Bitter: Magnum (DE)
    • Ingredients: skimmed cocoa, nitrogen infused
    • Yeast: Danstar Notthingham
  • Look: black with ruby highlights and beige head of tiny bubbles produced in the cascade effect
  • Aromas: cocoa, milk chocolate, mint, coffee, mint chocolate, wafers, liquorice
  • Flavour:
    • Full-bodied and smooth,
    • Chocolate, sweet
    • Roasted finish, refreshingly sour and minty
  • Serving temperature: pouring nitro beers into a glass should be done quickly in the temperature of 7 ⁰C; warm up the beer glass in our hands up to 10-14⁰C
  • Glass: nonic lub shaker
  • Foodpairing:

    Dishes: BBQ ribs with baked potato; Brazilian black bean and smoked tofu stew

    Cheeses: Blue Stilton

    Desserts: Brownies with blackberry sauce