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Salamander Oatmeal Chocolate Milk Stout Nitro


Salamander Oatmeal Chocolate Milk Stout Nitro

Sweet stout, also known as “cream stout,” is of opaque black colour. The dominating flavours include chocolate, caramel and coffee.





Sweet stout, also known as “cream stout,” is of opaque black colour. The dominating flavours are those of chocolate, caramel and coffee. Lactose, milk sugar, has given the beer more body and sweetness whereas roasted barley has released its specific bitterness on top of its unique colour. The barley-produced bitterness and hop-produced bitterness balance the flavour. You can’t put it down. With the use of advanced technology, nitrogen has produced creamy texture and a beautiful beer head of tiny bubbles.


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:

Milk sugar (lactose) is not assimilated by yeast during the fermentation process. For this reason, milk sugar stays in beer and accounts for pleasurable sweetness and fullness.

Loads of skimmed cocoa make the real core of this beer. The intense aroma of the beer brings to mind milk chocolate but its flavour is filled with dark, raw, 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 <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.


  • Style: Oatmeal Milk Stout
  • Parameters:
    • Ekstrakt: 17,0 %
    • Alkohol: 5,7 %
    • IBU: 40
  • Ingredients:
    • Malts: barley malts: Pilsner; caramel 30-50 EBC; caramel 300 EBC; oat flakes; chocolate wheat malts; roasted barley
    • Hops: Magnum (DE)
    • Yeast: Danstar Nottingham
    • Extra ingredients: skimmed cocoa; lactose; nitrogen-infused
  • Look: black with ruby highlights
  • Aromas: cocoa; milk chocolate; cappuccino; waffles
  • Flavour:
    • full, smooth
    • chocolate; slightly sweet
    • roasted finish with hoppy bitterness to balance sweetness
  • 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 or shaker
  • Foodpairing:

    Dishes: seasonal beef steak with green pepper; scallops in wine and cream sauce

    Cheeses: semi-soft “butter” cheese; fresh, soft cheddar

    Desserts: warm apple pie with vanilla ice-cream