{"id":1028,"date":"2015-06-09T15:04:25","date_gmt":"2015-06-09T13:04:25","guid":{"rendered":"http:\/\/100mostow.pl\/en\/?page_id=1028"},"modified":"2021-10-28T11:41:41","modified_gmt":"2021-10-28T09:41:41","slug":"art","status":"publish","type":"page","link":"https:\/\/100mostow.pl\/en\/art\/","title":{"rendered":"ART+ Creative Collaboration"},"content":{"rendered":"

The ART brand stands for creative cooperation between talented and open-minded people. The brand builds bridges between people and beer styles, which serves as the best example of what craft is.<\/p>\n

ART+51 New England IPA<\/h2>\n

A dry-hopped double IPA brewed with barley malt and addition of oatmeal flakes. Hopped with blend from Yakima Chief Hops – Cryo Pop\u2122\u00a0 and Mosaic, El Dorado, Motueka hops.<\/p>\n\n\n\n\n
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ART+51 New England IPA<\/h3>\n

Peninsula Brewery began their adventures in craft beer industry back during the beer revolution in Colorado. Their knowledge and experience results in creations perfected in every cone of hops. We had the pleasure of brewing ART+51 with them, an ultra juicy and ultra drinkable New England IPA boosted with a decent dose of Apricot<\/p>\n

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ART+50 New England DIPA<\/h2>\n

A dry-hopped double IPA brewed with barley malt and oatmeal flakes. Hopped with Yakima Chief Hops \u2013 Cryo Pop\u2122\u00a0 and Mosaic hops.<\/p>\n\n\n\n\n
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ART+50 New England DIPA<\/h3>\n

A collaboration with Romanian brewery Bereta. We present you an incredibly juicy and smooth NEW ENGLAND DIPA. Perfectly hazy, bursting with hoppy aroma coming from Cryo Pop\u2122 Original Blend from Yakima Chief, Citra and Mosaic hops.
\nJoin us on this aromatic journey!<\/p>\n

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ART+49 Imperial Brown Ale<\/h2>\n

Created with our friend from Estonia \u2013 P\u00fchaste. Brown Ale brewed with a blend of European malts and lactose. Based on freshly roasted coffee beans and Dulce de leche.<\/p>\n\n\n\n\n
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ART+49 Imperial Brown Ale<\/h3>\n

The result of collaboration with the Estonian brewery P\u00fchaste. We brewed the beer with a blend of European malts and lactose, and seasoned with freshly roasted coffee beans and Dulce de leche.<\/p>\n

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ART+48 Imperial Pastry Stout<\/h2>\n

Black, dense, sweet – and delicious as the best dessert. With fresh coconut flakes, Madagascan vanilla and cocoa.<\/p>\n\n\n\n\n
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ART+48 Imperial Pastry Stout<\/h3>\n

Brewed together with our friends from Latvia – \u0100rpus Brewery.\u00a0 One of the best rated brewery on Untappd.<\/p>\n

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ART+47 Italian Pils<\/h2>\n

Only barely malt plus Italian Futura hops… and even more Futura hops added during dry hopping. Anyone who appreciates an herbal, spicy character in beer will not be disappointed.<\/p>\n

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ART+47 Italian Pils<\/h3>\n

An Italian pilsner from the Browar Stu Most\u00f3w brewed in collaboration with our friends from Rome, Rebel’s Brewery.<\/p>\n

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ART+46\u00a0New England Double IPA<\/h2>\n

It`s a high time for a new ART+ collab, this time with our friends from Seven Island Brewery located in Greece. We decided to go for a juicy, New England DIPA style brewed with a (unconventional for us) grist made of barley, wheat and flaked oats.<\/p>\n

Hopped in the kettle and dry hopped with Strata (yes, we may have a problem using this hop too
\nmuch, but we just love it!), Citra and Belma.<\/p>\n

As always in our hazy beers, fermented with our Secret Sauce protocol to get a higher
\nbiotransformation and squeeze the juiciness of the hops even more. This is pure tropical fruits like
\nultra ripe mango and guava mixed with papaya bubble gum.<\/p>\n

Seriously juicy & incredibly tasty!<\/p>\n

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ART+46 New England Double IPA<\/h3>\n

Large amounts of Strata combined with Citra and Belma varieties on a hazy, malty base consisting of barley, wheat and oatmeal. Fermentation with our new Secret Sauce protocol let us achieved a higher degree of biotransformation and squeezed even more juiciness out of the hops. In addition to effective refreshment, you can look for plenty of tropical notes “broken up” by bubble gum aroma.<\/p>\n

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ART+45 Triple Fruited Gose Banana | Strawberry<\/h2>\n

In pursuit of the most crushing, full-bodied and fruity summer combination, in the next beer from the ART+ series we decided to join forces with the North Brewing Co.!<\/p>\n

Some time ago we had the opportunity to visit their brewery in Leeds and brew together a beer included in one of the most popular series in their offer – TFG (Triple Fruited Gose). The recipe we created contained the best quality malts, oats, lactose and salt to create an incredibly full, thick, smooth and… triple fruit experience!<\/p>\n

As it was very well received, when brewing at Dlugosza 2 Street (this time online) once again we decided to bet on the Gose style enriched with bananas and aromatic strawberries.<\/p>\n

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ART+45 Triple Fruited Gose Banana | Strawberry<\/h3>\n

Sweet and salty, gently sour and incredibly delicious beer combination! Into our new Gose from ART+ brand we added huge amounts of bananas and strawberries puree, which resulted in an extremely full, well-balanced taste and intense fruit aroma. Don`t forget to try this one out!<\/p>\n

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ART+44 New England Double IPA<\/h2>\n

Brewed in collaboratios with some of our favourite people in the industry \u2013 Finback Brewery<\/strong> team from Queens, NYC, and with the addition of some of our favourite hops in the beer game delivered by Crosby hops<\/strong>.<\/p>\n

Brewed with Pale, Pilsner malts and all the fluffy oat flakes. Hopped to the moon and back with
\nCashmere, Idaho 7 and Azacca both in the kettle and dry hopping. That`s how this soft, juicy and incredibly tasty Double IPA was created!<\/p>\n

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ART+44 New England Double IPA<\/h3>\n

Soft, juicy and incredibly tasty Double IPA filled with strawberry sorbet, meyer lemon, orange gummy bears and weed notes. Brewed in collaboratios with some of our favourite people in the industry \u2013 Finback Brewery team from Queens, NYC, and with the addition of some of our favourite hops in the beer game delivered by Crosby hops.<\/p>\n

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ART+43 Imperial Pastry Stout Dark Chocolate & Caramelized Almonds<\/span><\/span><\/h2>\n

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!<\/strong><\/p>\n

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.<\/p>\n

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ART +43 Imperial Pastry Stout Dark Chocolate and Caramelized Almonds<\/span><\/span>\u00a0NITRO<\/span><\/h3>\n

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!<\/p>\n

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ART+42 New England DIPA<\/h2>\n

We brewed it together with the Warsaw Funky Fluid<\/strong> brewery\u00a0 as one of the two cooperative beers that will soon appear in our offer. The basis of the first of them New England DIPA is simple, and was made of barley malt and oat flakes. We obtained an extract at the level of 18\u2070Plato ensuring the proper smoothness of the beer. Thanks to a slightly higher extract, we also create a perfect base for more intense hopping, thus enhancing its juiciness. Together with the extract, we also decided to increase the hop rate, which gave the beer an even more intense, fruity aroma.<\/p>\n

From the moment you open the can, it strikes with notes of passion fruit, lychee, white wine, pineapple and a little bit less obvious aroma of wildflowers, elderberry and orange marmalade.<\/p>\n

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ART+42 New England Double IPA<\/h3>\n

The basis of the\u00a0this beer\u00a0was made of barley malt and oat flakes. We obtained an extract at the level of 18\u2070Plato ensuring the proper smoothness of the beer. Together with the extract, we also decided to increase the hop rate, which gave the beer an even more intense, fruity aroma.<\/p>\n

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ART+41 New England Triple IPA<\/h2>\n

Get to know the brand new Triple IPA<\/strong>\u00a0brewed together with our\u00a0Basque friends of Gross<\/strong>!\u00a0<\/span>\u00a0<\/span><\/p>\n

After the huge release of our last collab, \u201cBaia Baia, DIPA<\/strong>\u201d brewed in The\u00a0<\/span>B<\/span>asque Country we decided to push the limits a bit more and take that recipe to the Triple IPA levels.<\/span>\u00a0<\/span><\/p>\n

Reaaaaally big, bold and hoppy.\u00a0<\/span>Brewed with a proper amount of oat flakes and a mix of Pilsner and Pale ale malts. We also added a hint of dextrose to get to these 10% alcohol content without making it overly sweet or chewy. The result is a 10%, \u201ceasy-going\u201d IPA.<\/span>\u00a0<\/span><\/p>\n

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ART+41 New England Triple DIPA<\/h3>\n

Triple IPA brewed together with Gross Brewery in a very modern New England version. Reaaaaally big, bold and hoppy.\u00a0<\/span>Brewed with a proper amount of oat flakes and a mix of Pilsner and Pale ale malts. We also added a hint of dextrose to get to these 10% alcohol content without making it overly sweet or chewy. The result is a 10%, “easy-going” IPA.<\/span>\u00a0<\/span><\/p>\n

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ART+40 Kveik DIPA<\/h2>\n

The ring visible on the label of our 40. beer from ART series was traditionally used to dry and store kveik yeast cultures! It was made of strung wooden blocks, which were (and sometimes still are!) dipped in a yeast thicket and then hung to dry. The dried yeast was kept in good condition for months or even years. In 2015, this medium was used to renew the kveik culture after 25 years of being dormant, thanks to which we can now enjoy the taste of fermented beers with its use!<\/p>\n

Soon you will be able to experience the power of the fruity aroma produced by these cultures in our latest beer brewed in cooperation with the Nepomucen brewery: Kveik DIPA!<\/p>\n

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ART+40 Kveik DIPA<\/h3>\n

We recreated the flavor of Cherry Coke by creating a base consist of barley malt, wheat and oat flakes, enriched with milk sugar – lactose. It was souered and enriched with the appropriate amount of cherries and cola-flavored syrup. All this to bring your taste buds into the colorful 90s from the first sip! <\/span><\/p>\n

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ART+39\u00a0Pastry Sour Cherry Cola<\/h2>\n

Meet our Art No. 39 – brewed with Aran from La <\/span>Pirata<\/span>\u00a0brewing from Suria,\u00a0<\/span>Catalunia<\/span>. La\u00a0<\/span>Pirata<\/span>\u00a0is one of the most respected breweries in the Spanish scene, well known for been able to brew a big variety of style<\/span>s<\/span>, from\u00a0<\/span>IPAs\u00a0<\/span>to<\/span>\u00a0Sours and lovely decadent barrel aged Stouts.<\/span>\u00a0<\/span><\/p>\n

We decided to draw an inspiration for our collab from one of the most popular soft drinks. If you have lived in the 90s, you will certainly remember the moment when Cola Cherry appeared on the market!<\/p>\n

We recreated its taste in beer by creating a base of malted barley, wheat and oat flakes enriched with milk sugar \u2013 lactose that has been souered<\/span>\u00a0with a clean, citrus forward lactobacillus strain<\/span>\u00a0and \u201cjust enough\u201d ammount of cherries and cola syrup to take you back to the beautiful 90s, when pants were baggy, clothes had a lot of different neon colors and you use to drink cherry cola after skateboarding with your friends on the streets.<\/span>\u00a0<\/span><\/p>\n

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ART+39 Pastry Sour Cherry Cola<\/h3>\n

We recreated the flavor of Cherry Coke by creating a base consist of barley malt, wheat and oat flakes, enriched with milk sugar – lactose. It was souered and enriched with the appropriate amount of cherries and cola-flavored syrup. All this to bring your taste buds into the colorful 90s from the first sip! <\/span><\/p>\n

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ART+38 DDH DIPA Strata, Galaxy, Citra<\/h2>\n

For our next collab beer w<\/span>e joined our forces with Soma from Girona,\u00a0<\/span>Catalunia<\/span>. If you don\u2019t know them, Soma is the \u201cbaby\u201d genius brewery in the Spanish brewing scene, known from their full and aromatic Hazy IPAs and D<\/span>IPAs<\/span>.<\/span>\u00a0<\/span><\/p>\n

A base of our DDH DIPA consist of malted Barley, flakes and malted oats \u2013 that\u2019s all. Mashed in a medium intensity step mash way, hopped in the Whirlpool with Strata & Citra varieties and fermented with our house yeast strain that is perfect for hazy beers.<\/span>\u00a0<\/span>Double dry hopped with a new in our brewery \u2013 Strata, Galaxy and Citra hops. You can definetely expect more Strata beers soon, cause we just felt in love with this variety. Get to know its taste in our new DDH DIPA and cheers!<\/span><\/p>\n

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ART+38 DDH DIPA<\/h3>\n

A base consist of malted Barley, flaked and malted oats – that\u2019s all. Hopped in the Whirlpool with Strata & Citra varieties and fermented with our house yeast strain that is perfect for hazy beers.<\/span>\u00a0<\/span>Double dry hopped with a new for us – Strata variety and old, well-known Galaxy and Citra hops.\u00a0<\/span><\/p>\n

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ART+37 DDH DIPA Sabro, Galaxy, El Dorado<\/h2>\n

Intensively hopped Double IPA with the addition of oat and wheat flakes, a bit fuller – with smaller bitterness and more intense hoppy aroma than regular DIPA. In the production process, we used Sabro, Galaxy and El Dorado varieties, mix of which gave back an aromatic profile rich in tropical fruit, coconut and vanilla notes.<\/p>\n

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ART+37 DDH DIPA Sabro, Galaxy, El Dorado<\/h3>\n

Maltgarden has been at the forefront of the best craft breweries in Poland from the very beginning. A weekend spent together at D\u0142ugosza 2 Street has resulted in another piece of (can) ART. Our 37th beer from this brand is a strong, aromatic, double dry-hopped Double IPA!<\/p>\n

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ART+36 Pastry Sour Ale Pineapple & Dragon Fruit<\/h2>\n

Pastry dessert taste recreated in beer? Once again we have proved that it is possible and in cooperation with Basqueland Brewing we have created: Pastry Sour Ale Pineapple & Dragon Fruit! In the production process, we used two types of tropical fruit, which gave it more sweetness and enriched the aromatic profile of beer with fruity notes. This is something you need to try this summer!<\/p>\n

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ART+36 Pastry Sour Ale Pineapple & Dragon Fruit<\/h3>\n

To recreate a pastry dessert taste in the production process we used two types of tropical fruits: pineapple and dragon fruit, which enriched the aromatic profile of the beer with fruity notes. Perfect for summer!<\/p>\n

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ALL TOGETHER West Coast IPA<\/h2>\n

The project is intended to help the local hospitality industry. As part of it, together with hundreds of top breweries from all around the world,\u00a0we brewed our #<\/span>AllTogetherBeer<\/span><\/span>! <\/span>A significant part of the profits from the sale of this beer will be donated to the\u00a0ForRest Projekt, which deals with professional assistance for the gastronomy industry in Poland.<\/p>\n

We encourage you to become part of this beautiful project by buying and drinking our #<\/span>AllTogether<\/span><\/span> beer and support the hospitality industry in this tough times, cause we`re all in this TOGETHER!<\/p>\n

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ALL TOGETHER West Coast IPA<\/h3>\n

Our ALL TOGETHER BEER is strongly hopped, dry and aromatic West Coast IPA. Dry-hopped with American classics: Simcoe, Cascade and Mosaic, which resulted in a comprehensive aroma, filled with notes of citrus and tropical fruit, topped with subtle resin.<\/p>\n

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ART+35 Tiki Sour IPA Calamansi & Pink Guava<\/h2>\n

The taste of a cocktail recreated in beer? Together with Galway Bay Brewery, we have prepared something really special \u2013 intensely sweet`n sour, refreshing beer with the addition of tropical fruits and lactose! We acidified it with lactic acid bacteria, intensively dry-hopped and finally fermented with the addition of purees from Calamansi and Pink Guava fruits. During aging, we also enriched the aromatic profile with vanilla, which is emphasizing the dessert character of the beer – it`s the beer quintessence of summer, that will take your taste buds on a tropical vacation!<\/p>\n

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ART+35 Tiki Sour IPA Calamansi & Pink Guava<\/h3>\n

The taste of a cocktail recreated in beer? We have proven that it is possible and in cooperation with Galway Bay Brewery, we have brewed ART+35 TIKI Sour IPA with the addition of Calamansi and Pink Guava! The fruits used in the production process had increased the acidity and enriched the aromatic profile of the beer.<\/p>\n

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ART+34 Imperial Pastry Stout Banana Split NITRO<\/h2>\n

The thickest, strongest and darkest beer that has been created so far in Browar Stu Most\u00f3w. Brewed in cooperation with the Norwegian brewery Amundsen, which is famous for oily, thick and incredibly aromatic beers. ART 34 is filled with aromas of dark malts – coffee, chocolate and cocoa. Velvety smooth, with beautiful, fine bubble foam obtained thanks to nitrogen saturation! The culmination point in the aromatic profile are banana, cream and cocoa notes, thanks to which you can not resist the impression of consuming the famous “Banana Split” dessert. Exceptionally aromatic and savoury! <\/span><\/span>\u00a0<\/span><\/p>\n

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ART+34 Imperial Pastry Stout Banana Split NITRO<\/h3>\n

Imperial Stout brewed together with Amundsen Brewery filled with aromas of ice-creams, cocoa and banana. Its dessert character was complemented by velvety smoothness obtained by nitrogen saturation. It’s the beer quintessence of the taste, texture and aroma of the famous “Banana Split” dessert!<\/p>\n

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ART+34 Imperial Pastry Stout Cheesecake NITRO<\/h2>\n

The thickest, strongest and darkest beer that has been created so far in Browar Stu Most\u00f3w. Brewed in cooperation with the Norwegian brewery Amundsen, which is famous for oily, thick and incredibly aromatic beers. ART 34 is filled with aromas of dark malts – coffee, chocolate and cocoa. Velvety smooth, with beautiful, fine bubble foam obtained thanks to nitrogen saturation! The culmination point in its aromatic profile are cheesecake and vanilla notes, thanks to which you can not resist the impression of the consumption of liquid cheesecake covered with chocolate!\u00a0Exceptionally aromatic and savoury! <\/span><\/span>\u00a0<\/span><\/p>\n

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ART+34 Imperial Pastry Stout Cheesecake NITRO<\/h3>\n

Imperial Stout brewed together with Amundsen Brewery filled with aromas of vanilla and cheesecake. Its dessert character is complemented by velvety smoothness obtained by nitrogen saturation. It’s the beer quintessence of the taste, texture and aroma of the cheesecake covered with chocolate!<\/p>\n

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ART+33 Imperial Pastry Sour Lychee & Mango<\/h2>\n

Together with the polish Ziemia Obiecana Brewery, we have prepared something extremely delicious \u2013 intensely sweet`n sour beer brewed with mango, lychee, coconut & vanilla! We acidified it with lactic acid bacteria, added lactose to increase sweetness and finally fermented with the addition of lychee and mango purees. During aging, we also added vanilla and coconut to highlight the dessert character of our beer and make it more Pastry alike!<\/p>\n

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ART +33\u00a0Imperial Pastry Sour Ale Lychee & Mango<\/h3>\n

In the 33rd edition of the ART series we`ve joined forces with polish Ziemia Obiecana Brewery and create a sweet`n sour Pastry Sour Ale with the addition of lychee, mango, coconut and vanilla!<\/span><\/span><\/p>\n

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ART+32 Belgian Dubbel<\/h2>\n

ART 32 is the quintessence of classic Belgian brewing! We present the first Belgian beer in our offer, brewed with a specialist in this field – the main brewer and co-founder of the famous Brouwerij De Glazen Toren – Jef Van den Steen! We have brewed a technically demanding Belgian Dubbel who impresses with his complexity.<\/p>\n

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ART +32 Belgian Dubbel<\/h3>\n

In the 32nd edition of the ART series we`ve joined forces with De Glazen Toren Brouwerij and create a sweet and malty classic Belgian Dubbel!\u00a0<\/span><\/span><\/p>\n

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ART+31 Imperial Brown Ale Chocolate & Hazelnut NITRO<\/h2>\n

It`s the imperial version of Brown Ale brewed in cooperation with the Swedish brewery Beerbliotek known from the production of excellent dark and extractive beers. Our collab beer will not be an exception \u2013 it is a full, dark brown, essential beer due to a whole range of dark British malts. It owes them a deep aroma of nuts, chocolate, caramel and cookies, highlighted by the addition of hazelnuts. This is a warming beer dessert with a taste and texture reminiscent of nut-chocolate cream, topped with a fine, small-bubbled nitrogen foam \u2013 enjoy the first sip!<\/p>\n

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ART +31 Imperial Brown Ale Chocolate & Hazelnut NITRO<\/h3>\n

In the 31th edition of the ART series we`ve joined forces with Beerbliotek Brewery and create a sweet and aromatic Imperial version of Brown Ale with the addition of hazelnuts! It\u2019s the beer quintessence of the taste, texture and aroma of chocolate-nut cream, perfect for a dessert!<\/span><\/span><\/p>\n

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ART+30\u00a0Pastry Sour Ale<\/h2>\n

To recreate a pastry dessert taste in the production process we used three types of tropical fruits: pink guava, pineapple and passionfruit, which enriched the aromatic profile of this beer. Addition of milk sugar – lactose balanced the sour taste and brings more sweetness. The velvety texture and haziness was obtained thanks to the addition of wheat malt and oat flakes. That`s how our Pastry Sour Ale: Pink Guava, Pineapple & Passionfruit was created – enjoy!<\/p>\n

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ART +30\u00a0Pastry Sour Ale<\/h3>\n

In the\u00a030th edition of the ART series we`ve joined forces with Basqueland Brewery and create a sweet and sour Pastry Ale with the addition of Pink Guava, Pineapple, Passionfruit, lactose and vanilla!<\/span><\/span><\/p>\n

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ART+29\u00a0Florida IPA<\/h2>\n

Together<\/span><\/span>\u00a0with Yeastie Boys<\/span><\/span>\u00a0we\u00a0<\/span><\/span>have<\/span><\/span>\u00a0<\/span><\/span>created<\/span><\/span>\u00a0a\u00a0<\/span><\/span>completely<\/span><\/span>\u00a0<\/span><\/span>new<\/span><\/span>\u00a0style for\u00a0<\/span><\/span>us<\/span><\/span>\u00a0– Florida IPA. It\u00a0<\/span><\/span>is<\/span><\/span>\u00a0a\u00a0<\/span><\/span>combination<\/span><\/span>\u00a0of super\u00a0<\/span><\/span>bright<\/span><\/span>\u00a0and\u00a0<\/span><\/span>intensely<\/span><\/span>\u00a0<\/span><\/span>hopped<\/span><\/span>\u00a0IPA,\u00a0<\/span><\/span>acidified<\/span><\/span>\u00a0by the\u00a0<\/span><\/span>work<\/span><\/span>\u00a0of\u00a0<\/span><\/span>lactic<\/span><\/span>\u00a0<\/span><\/span>acid<\/span><\/span>\u00a0<\/span><\/span>bacteria<\/span><\/span>\u00a0in the brew\u00a0<\/span><\/span>kettle<\/span><\/span>.\u00a0<\/span><\/span>This<\/span><\/span>\u00a0<\/span><\/span>combination<\/span><\/span>\u00a0<\/span><\/span>guarantees<\/span><\/span>\u00a0maximum\u00a0<\/span><\/span>refreshment<\/span><\/span>\u00a0and\u00a0<\/span><\/span>interesting<\/span><\/span>\u00a0<\/span><\/span>hoppy<\/span><\/span>\u00a0<\/span><\/span>feelings<\/span><\/span>\u00a0<\/span><\/span>mixed<\/span><\/span>\u00a0with a\u00a0<\/span><\/span>sour<\/span><\/span>\u00a0<\/span><\/span>aftertaste<\/span><\/span>. <\/span><\/span>No IPA\u00a0<\/span><\/span>has<\/span><\/span>\u00a0<\/span><\/span>e<\/span><\/span>ver<\/span><\/span>\u00a0<\/span><\/span>been<\/span><\/span>\u00a0<\/span><\/span>so<\/span><\/span>\u00a0<\/span><\/span>refreshing<\/span><\/span>!<\/span><\/span>\u00a0<\/span><\/p>\n

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ART +29 Florida IPA<\/h3>\n

In the 29th\u00a0<\/span><\/span>edition<\/span><\/span>\u00a0of the ART\u00a0<\/span><\/span>series<\/span><\/span>,\u00a0<\/span>we`ve<\/span>\u00a0<\/span>created<\/span>\u00a0a\u00a0<\/span>completely<\/span>\u00a0<\/span>new<\/span>\u00a0style for\u00a0<\/span>us<\/span>\u00a0– Florida IPA. To the\u00a0<\/span><\/span>bright<\/span><\/span>,\u00a0<\/span><\/span>cloudy<\/span><\/span>\u00a0<\/span><\/span>base<\/span><\/span>\u00a0with the\u00a0<\/span><\/span>addition<\/span><\/span>\u00a0of\u00a0<\/span><\/span>oat<\/span><\/span>\u00a0and\u00a0<\/span><\/span>rice<\/span><\/span>\u00a0<\/span><\/span>flakes<\/span><\/span>, we\u00a0<\/span><\/span>added<\/span><\/span>\u00a0a solid\u00a0<\/span><\/span>dose<\/span><\/span>\u00a0of\u00a0<\/span><\/span>Azacca<\/span><\/span>, Topaz,\u00a0<\/span><\/span>Citra<\/span><\/span>\u00a0and\u00a0<\/span><\/span>Motueka<\/span><\/span>\u00a0for\u00a0<\/span><\/span>citrus-tropical<\/span><\/span>\u00a0<\/span><\/span>flavor<\/span><\/span>\u00a0and\u00a0<\/span><\/span>juiciness<\/span><\/span>!<\/span><\/span>\u00a0<\/span><\/p>\n

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ART+28 New England IPA Nitro<\/h2>\n

It’s a light, hazy, mineral and slightly sweeter IPA in a modern New England version. All hops were addeded almost only by the dry hopping method – making this beer intensely juicy and hoppy in aroma.<\/p>\n

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ART+28 New England IPA Amarillo & Mosaic Nitro<\/h3>\n

It’s a light, hazy, mineral and slightly sweeter IPA in a modern New England version. All hops were addeded almost only by the dry hopping method – making this beer intensely juicy and hoppy in aroma. In the version with Amarillo and Mosaic hops you will find tropical and white fruit notes.<\/p>\n

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ART+28 New England IPA Citra & Galaxy Nitro<\/h2>\n

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ART+28 New England IPA Citra & Galaxy Nitro<\/strong><\/h3>\n

It’s a light, hazy, mineral and slightly sweeter IPA in a modern New England version. With hops, addeded almost only by the method of dry hopping – making this beer intensely juicy and hoppy in aroma. In the version with Citra and Galaxy hops you will find citrus and stone fruit notes.<\/p>\n

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ART+27 DDH DIPA<\/h2>\n

We wanted to give our cooperation with Barrier Brewing an additional touch and an innovative approach to the DIPA style and thus create a slightly sweeter beer, with a focus on hoppy aromas, but not necessarily bitterness. We present one of the strongest and most intense in every respect: ART 27 DDH DIPA brewed in cooperation with Barrier Brewing.<\/p>\n

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ART+27 DDH DIPA<\/h3>\n

We wanted to give our cooperation with Barrier Brewing an additional touch and an innovative approach to the DIPA style and thus create a slightly sweeter beer, with a focus on hoppy aromas, but not necessarily bitterness. We present one of the strongest and most intense in every respect: ART 27 DDH DIPA brewed in cooperation with Barrier Brewing.<\/p>\n

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ART+26 Yuzu & Guava DDH DIPA<\/h2>\n

Together with brewers from the Finback brewery, located in the New York district of Queens, we have combined the powerful, extremely hoppy Double India Pale Ale with pink guava and Yuzu purees.<\/p>\n

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ART+26 Yuzu & Guava DDH DIPA<\/h3>\n

Together with brewers from the Finback brewery, located in the New York district of Queens, we have combined the powerful, extremely hoppy Double India Pale Ale with addition of puree from pink guava and Yuzu.<\/p>\n

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ART+25 Crumble Sour IPA<\/h2>\n

Crumble \u2013 a delicious dessert based on fruits and sweet crumble. Together with Wylam Brewery we have succeeded in recreating its taste in beer! Here is our sour and sweet IPA with peach and pineapple puree aged with roasted coconut flakes, hazelnuts and dry vanilla. The hop varieties used in dry hopping are Citra, Motueka, and Saphir.<\/p>\n

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ART+25 Crumble Sour IPA<\/h3>\n

Crumble \u2013 a delicious dessert based on fruits and sweet crumble. Together with Wylam Brewery we have succeeded in recreating its taste in beer! Here is our sour and sweet IPA with peach and pineapple puree aged with roasted coconut flakes, hazelnuts and dry vanilla. The hop varieties used in dry hopping are Citra, Motueka, and Saphir.<\/p>\n

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ART+24 DDH DIPA Oat and Spelt<\/h2>\n

DDH DIPA, brewed in cooperation with a dry brewing expert, Alex Lawes, the founder and main brewer at Whiplash brewery from Ireland. We have decided on a unique grist made of
\nnearly 30% oat and spelt malts, which give the beer its hazy and velvety texture. The strong process of double dry hopping with such highly aromatic hop varieties as Simco, Mosaic, and Galaxy has produced exceptional juiciness and fruity hoppiness.<\/p>\n


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ART+24 DDH DIPA Oat and Spelt<\/h3>\n

Superstrong DDH DIPA meshed with huge amounts of oat and spelt malts. Double dry- hopped during the fermentation and ageing processes. Exceptionally aromatic as the hop varieties (Columbus, Simcoe, Mosaic, and Galaxy) have been selected by an expert in dry hopped beers, Alex Lawes, the founder and main brewer at Whiplash brewery from Ireland.<\/span><\/p>\n

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ART +23 Kiwi and Cherry Berliner Weisse<\/h2>\n

It\u2019s a highly drinkable beer to savour in any season! It\u2019s the second time we have joined our forces with the Spanish brewery MALTE. This time we have used our creativity and good taste to create, ART.+23 which combines the sour and light style of Berliner Weisse acidified with lactic acid bacteria and a touch of fruity delight: Spanish kiwi puree and Polish cherry juice. We have taken the best from the two countries. The beer is perfectly refreshing thanks to champagne-like saturation combined with a distinct sourish flavour of kiwi and cherry.<\/p>\n

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ART+23 Kiwi and Cherry Berliner Weisse<\/h3>\n

Berliner Weisse – a historic style of light and sour beer that has been rediscovered by craft brewers. We have joined forces with the Spanish MALTE to enrich the style\u2019s flavour with aromas of Spanish kiwi and Polish cherry juice. It\u2019s a super sour and refreshing mix.<\/p>\n

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ART+22 DDH DIPL (Double Dry Hopped Double India Pale Lager)<\/h2>\n

Meet our new release: DDH DIPL with light, American grist, corn and rice, double hopped with incredible amounts of intensely aromatic hops. This clear-profiled lager brewed on D\u0142ugosza Street in collaboration with the fastest developing and most exciting brewery in Great Britain, Northern Monk known to be the English experts in hoppy beers, will take you by surprise. We have combined Northern Monk\u2019s impressive experience in brewing aromatic IPAs and bottom fermenting beers.<\/p>\n

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ART+22 DDH DIPL (Double Dry Hopped Double India Pale Lager)<\/h3>\n

Meet our new release: DDH DIPL with light, American grist, corn and rice, double hopped with incredible amounts of intensely aromatic hops; a clear-profiled lager.<\/p>\n

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ART+21 Pineapple and Passionfruit Sour Ale<\/h2>\n

Brewing in collaboration with Zagovor, we have decided to create an unconventional beer that the Russian brewery is well-known for! The outcome? ART+21 Pineapple and Passionfruit Sour Ale. Super sour, strong, light, refreshing and intensely exotic!<\/p>\n

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ART+21 Pineapple and Passionfruit Sour Ale<\/h3>\n

ART+21 Pineapple and Passion fruit Sour Ale is a super sour, strong, light, refreshing and intensely exotic collab brew!<\/p>\n

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ART+20 Hibiscus Citrus Saison<\/h2>\n

Collaborative brew with Dois Corvos (two ravens) from Lisbon! It\u2019s our first beer brewed in collaboration with the Portuguese brewery represented by their Polish brewmaster, Pawe\u0142 Nowak. Never before have we used the aromatic and sourish hibiscus flower, which along with citrus zests is the best fit for the Saison style. We hope you\u2019ll enjoy this slightly sour, red, citric, hibiscus-flavoured and refreshing beer as much as we do!<\/p>\n

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ART+20 Hibiscus Citrus Saison<\/h3>\n

Farmer\u2019s saison brewed in collaboration with Dois Corvos (two ravens) from Lisbon! We hope you\u2019ll enjoy this slightly sour, red, citric, hibiscus-flavoured and refreshing beer as much as we do!<\/p>\n

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ART+19 Rye Brut IPA<\/h2>\n

Collaborative brew created in cooperation with Laugar, a renowned brewery from the Basque country famous for its hoppy beers. We have joined our forces to create a new style, Brut IPA. We have designed the recipe and selected the hops together. Hopping is particularly difficult in this type of beers as is finding the right balance. Even though it is quite a demanding style, we had lots of fun! Don\u2019t miss the chance to taste it!<\/p>\n

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ART+19 Rye Brut IPA<\/h3>\n

This youngest IPA style, Brut IPA, a light and hazy super refined beer bridging the gap between New England IPA (DDH IPA) and West Coast IPA, is famous for its impressive attenuation achieved by adding an unusual extra ingredient during the mashing process, namely glucoamylase that produces starch fermented sugars. This way, the beer becomes very refined and it is recommended to lower its bitterness level. Still, the hoppy aroma has been well preserved!<\/p>\n

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ART+18 Honey and Coconut Wheat Wine<\/h2>\n

Brewed in cooperation with one of the most prestigious craft breweries in the world, DeMolen, ART#18 is our take on the style of Wheat Wine. The strong, intense, and yeasty character of the Wheat Wine is balanced with lighter colour and subtle malty tones contrary to Barley Wine or RIS. We couldn\u2019t have chosen a different beer style as John Brus, the founder and main brewer at DeMolen who has visited our brewery in WRCLW is well known for creating excellent, strong beers! We wanted it to be special so we have decided to try something new. That\u2019s how we brewed Wheat Wine. Such a strong but well-balanced brew is ideal to show subtle ingredients. We have decided to produce two separate tanks. We are offering two versions: one with Polish acacia honey and Mexican vanilla sticks and the other one with more distinct canola honey and freshly roasted coconut chips added just before HopGun.<\/p>\n

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ART+18\u00a0Honey and Vanilla Wheat Wine<\/h3>\n

The strong, intense, and yeasty character of the Wheat Wine is balanced with lighter colour, subtler malty tones in contrast to Barley Wine or RIS.Such a strong but well-balanced brew is ideal to show subtle ingredients.<\/p>\n

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ART+18\u00a0Honey and Vanilla Wheat Wine<\/h2>\n

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ART+18 Honey and Coconut Wheat Wine<\/h3>\n

The strong, intense, and yeasty character of the Wheat Wine is balanced with lighter colour, subtler malty tones in contrast to Barley Wine or RIS.<\/p>\n

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ART+17 Pink Guava Sour Saison<\/h2>\n

The first saison by Browar Stu Most\u00f3w! The second cooperation with Naparbier has borne quite a refined and refreshing saison enriched with lactic acid bacteria. The abundance of pink guava puree has produced an incredible mix of sourish, phenolic and estery farmer\u2019s beer and tropical fruit flavours.<\/p>\n

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ART+17 Pink Guava Sour Saison<\/h3>\n

This time we have brewed quite a refined and refreshing saison enriched with lactic acid bacteria and pink guava puree.<\/p>\n

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ART+16 Blueberry Foreign Extra Stout Nitro<\/h2>\n

This traditional beer style has been refreshed by the abundance of superb Rubel-type blueberries. Combining dark chocolate, cacao and juicy fruit brings a smile to everyone\u2019s face, not to mention the first sip of such a mix! Imagine a combination of striking blueberry sweetness balanced with roasted malts and its velvety texture produced by nitrogen!<\/p>\n

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ART+16 Blueberry Foreign Extra Stout Nitro<\/h3>\n

This traditional beer style has been refreshed by the abundance of superb Rubel-type blueberries.<\/p>\n

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ART+15 Vanilla and Chocolate Hot Scotch Ale<\/h2>\n

It is darker, stronger beer whose origins go back to Scotland where it was fermented and aged in lower temperatures to enrich its malty profile. The beer is filled with cereal, bread, roasted chocolate tones. Its basic version has been often called boring but this is certainly not the case of our collaborative brew! We have spiced up the aroma with an abundance of Mexican vanilla sticks and cocoa beans. The Mexican vanilla is a bit smaller than its Madagascar counterpart but its flavor is more intense, which goes well with cocoa beans. The taste has been spiced up with fresh locally produced Habanero peppers. It is a real treat for chili chocolate lovers. This aromatic and sweet beer warms you up instantly and boosts endorphin levels!<\/p>\n

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ART+15 Vanilla and Chocolate Hot Scotch Ale<\/h3>\n

It is darker, stronger beer whose origins go back to Scotland where it was fermented and aged in lower temperatures to enrich its malty profile. The beer is filled with cereal, bread, roasted chocolate tones.<\/p>\n

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ART+14 Mango and Peach DIPA<\/h2>\n

It\u2019s a fruity and hoppy sensation! Brewing with Brewski means fruity flavours and hoppy brews. How to brew beer with Brewski in a nutshell: add loads of light malts, oat and wheat flakes for haziness, find and add as much American hops as possible, then pump as much aromatic fruit as possible: mango, Brewski\u2019s trademark, and peach our favourite. That\u2019s it! The outcome is an outstandingly fruity but refined DIPA that you won\u2019t put down. Cheers! Na zdrowie! Skal!<\/p>\n

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ART+14 Mango and Peach DIPA<\/h3>\n

Refined fruity DIPA that you can\u2019t put down. Fruity and hoppy sensation. Brewing with Brewski means fruity and hoppy flavours!<\/span><\/p>\n

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ART+13 Bread and Pumpkin Ale<\/h2>\n

It\u2019s the number one bread and pumpkin collaboration this fall! In collaboration with experts on pumpkin, we brewed Pumpkin Ale with a special mix of dry bread baked by Concept Stu Most\u00f3w, wheat and rye breads, rolls as well as beer pretzels that produced the unique cereal and bread taste. We roasted Hokkaido-type pumpkins, and divided them into 3 parts, two of which were added to the brewing tank, while the third part was added during the lagering process in order to intensify the pumpkin aroma. The style is spice up with such warming up spices as cinnamon, ginger, all spice, and nutmeg.<\/p>\n

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ART+13 Bread and Pumpkin Ale<\/h3>\n

It\u2019s the number one bread and pumpkin collaboration this fall! In collaboration with experts on pumpkin, we brewed Pumpkin Ale with a special mix of dry bread baked by Concept Stu Most\u00f3w, wheat and rye breads, rolls as well as beer pretzels.<\/p>\n

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ART+12 Mango, Strawberry and Raspberry Ale<\/h2>\n

Extremely fruity beer \u2013 ART #12 Mango, Strawberry and Raspberry Ale, the fruit of the collaboration between Polish Browar Stu Most\u00f3w and Norwegian Haandbryggeriet! Fruity flavours of mango, strawberries, and raspberries. The addition of 25% of fruits in natural, unprocessed puree and cold pressed juice has produced an impressive effect. The fruitiest beer that has ever been brewed by Browar Stu Most\u00f3w and Haandbryggeriet! Don\u2019t forget it is beer, though. So you\u2019ll find a slightly bitter finish and cereal tones. Cheers! Na zdrowie! Sk\u00e5l!<\/p>\n

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ART+12 Mango, Strawberry and Raspberry Ale<\/h3>\n

Full power of mango, strawberry and raspberry. The addition of 25% of fruit in natural, unprocessed puree and cold pressed juice has produced an impressive effect.<\/p>\n

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A<\/strong>RT+11 Double Cherry Rauchweizenbock<\/b><\/strong><\/h2>\n

The first Polish-Spanish collaboration with the top Spanish brewery, Naparbier. You can tell their Spanish temperament not only by the beers they brew but also by the labels they create. Our friends from Pamplona and Barcelona love challenge! So this time it was a real one! We\u2019ve combined Polish specialties: cherry-wood smoked malts and wild cherries (grown on a large scale both in Poland and Spain) and full-bodied, classic wheat bock. The effect is astounding! Such beer is brewed once in a year. Double Cherry Rauchweizenbock \u2013 czyli moc wi\u015bni i dymu czere\u015bni w w\u0119dzonym ko\u017alaku pszenicznym!<\/p>\n

Double Cherry Rauchweizenbock stands for the powerful aroma of cherries and smoked wheat bock!<\/p>\n

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ART+11 Double Cherry Rauchweizenbock<\/h3>\n

Polish specialties: cherry-wood smoked malts and wild cherries (grown on a large scale both in Poland and Spain) in full-bodied, classic wheat bock. The effect is astounding! Such beer is brewed once in a year.<\/p>\n

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A<\/strong>RT+10 Coffee Milk <\/b><\/strong>Amber Ale<\/b><\/strong><\/h2>\n

It\u2019s already the second beer brewed with coffee in the history of Browar Stu Most\u00f3w (the first one being ART#3). This time it\u2019s Amber Ale with lactose, roasted cocoa beans and exceptional coffee supplied by the Czarny Deszcz coffee roastery from Wroc\u0142aw. Our cooperation has coincided with the triumph of Filip Kucharczyk from Czarny Deszcz in the World Aeropress Championship. We have used exactly the same coffee variety, Colombia Rio Negro, to brew our beer as Filip used to win the championship. The coffee was added in the cold brew method to preserve its aroma and freshness.<\/p>\n

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ART+10 Coffee Milk <\/b><\/strong>Amber Ale<\/b><\/strong><\/h3>\n

It\u2019s already the second beer brewed with coffee in the history of Browar Stu Most\u00f3w (the first one being ART#3). This time it\u2019s Amber Ale with lactose, roasted cocoa beans and exceptional coffee!<\/p>\n

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ART+9 <\/strong>Oatmeal Hoptart<\/strong><\/h2>\n

Another milestone for Browar Stu Most\u00f3w. We have established cooperation with yet another American brewery, Bristol Brewing Company, located at the foothills of the Rockies, Colorado! What the locals drink there on hot summer days is lemonade. That\u2019s the reason why we have decided to create hops lemonade. No citrus added! We have used the most aromatic hops from the USA and Australia \u2013 Citra, Topaz and Galaxy used in the \u201clate hopping\u201d method. By adding velvety oatflakes, we have created light beer soured with lactic acid bacteria. Powerful refreshment recommended for Sourheads and Hopheads!<\/p>\n

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ART+9 Oatmeal Hoptart<\/strong><\/h3>\n

We have used the most aromatic hops from the USA and Australia \u2013 Citra, Topaz and Galaxy used in the \u201clate hopping\u201d method. By adding velvety oatflakes, we have created light beer soured with lactic acid bacteria. Powerful refreshment recommended for Sourheads and Hopheads!<\/p>\n

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\"MORE\"<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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\"brlo_but\"<\/a><\/td>\n\"\"<\/a><\/td>\n<\/tr>\n
\n

ART+8 Strawberry Berliner Weisse<\/h3>\n

ART#8 is a mix of German traditional style, i.e. light and refreshing beer fermented with lactic acid bacteria and new-wave German hops, Comet and Huell Melon, and a seasonal Polish touch: tasty strawberries.<\/p>\n

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ART+7 German Red IPL<\/h3>\n

IPL is what IPA is for Lagers. We\u2019ve brewed a red version with a caramel base and hopping similar to ART#1 with the use of such German hops as Saphir and Mandarina Bavaria.<\/p>\n

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\"\"<\/a><\/td>\n\"art6paraen\"<\/a><\/td>\n<\/tr>\n
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ART+ 6 Dinkelbier with carrots<\/h3>\n

Beer brewed with the culinary collective Food Think Tank. It combines the characteristics of grain and rustic taste of a spelt beer; bitterness and aroma of German and American hop varieties and unusual flavor … carrots. Carrot juice with apple and honey was the foundation of an essence created by the Food Think Tank added during maturation of beer. Surprising and unusual.<\/p>\n

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\"\"<\/a><\/td>\n\"apriparaen\"<\/a><\/td>\n<\/tr>\n
\n

ART+5 Imperial Apricot IPA<\/h3>\n

ART+5 Apricot Imperial IPA, the result of the first Polish-American collaboration. Along with the brewery from Pennsylvania – Pizza Boy Brewing, we brewed a strong top-fermented beer. High extract, light color and a huge impact of American hops in a rather dry version, infused with apricot puree and experimental hops mixture called Falconer’s Flight.<\/p>\n

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ART+4 White IPA<\/strong><\/p>\n

The beer\u2019s intriguing hoppy aroma brings to mind tropical fruit, passion fruit, citrus and flowery tones released in the intense hopping process inside lagering tanks. The hop varieties as well as bitter and sweet orange peels account for the beer\u2019s intense bitterness. Citrus cilantro gives this top-fermented beer its final touch. Brewed with a sense of humour.<\/p>\n

Consume with a smile. Taste it!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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\"\"<\/a><\/td>\n\"milk-en\"<\/a><\/td>\n<\/tr>\n
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ART+3 COFFEE MILK DARK LAGER<\/strong><\/p>\n

It\u2019s dark, bottom-fermented beer, with the addition at two stages of the superb Peru-Elmer Pena coffee of the Czarny Deszcz brand. A small amount of coffee was added after the process of cooking with hops, but a substantial amount went to the maturing beer, where by means of \u201ccold brew\u201d of coffee, we achieved incomparable aroma and taste of superb coffee – in beer!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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\"nigredo\"<\/a><\/td>\n\"\"<\/a><\/td>\n<\/tr>\n
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ART+2 NIGREDO. Chocolate Mint Foreign Extra Stout<\/h3>\n

Aromas typical for this beer style include: roasted cereal, freshly ground coffee and bitter chocolate against the backdrop of a subtly sweet smell of liquorice or molasses fruit.<\/p>\n

What we have added to the black substance of Foreign Extra Stout are: roasted cocoa beans, fresh chocoalte mint and dry peppermint used by alchemists for ages.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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\"art_bottle\"<\/a><\/td>\n\"\"<\/a><\/td>\n<\/tr>\n
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ART+1 Doppel Weizenbock German IPA<\/h3>\n

This dark-orange beer takes the best out of both (India Pale Ale and Weizenbock) styles: the pleasant banana- clove aroma and strength of double wheat bock and citric fruitiness of IPA released by new-wave varieties of German hops: Hallertau Saphir and Mandarina Bavaria.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

The ART brand stands for creative cooperation between talented and open-minded people. The brand builds bridges between people and beer styles, which serves as the best example of what craft […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1028","page","type-page","status-publish","hentry"],"yoast_head":"\nART+ Creative Collaboration - 100 Bridges Brewery<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/100mostow.pl\/en\/art\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"ART+ Creative Collaboration - 100 Bridges Brewery\" \/>\n<meta property=\"og:description\" content=\"The ART brand stands for creative cooperation between talented and open-minded people. 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