Variation on the theme of the strongest and densest beer of Browar Stu Mostów. Black, opaque, brewed with the most dark and roasted malts combined with a lot of freshly roasted and ground coffee prepared by Etno Cafe. Filled with aromas of freshly brewed espresso, chocolate and caramel aromas. With time, he gains the notes of dark dried fruit and pumpernickel. Extremely essential and extremely tasting.
WRCLW Coffee Imperial Stout NITRO
As the Imperial adjective suggests, the beer is exceptionally intense and strong. The beer’s extreme versions with high extract make the hearts of beer enthusiasts beat faster.
One of the strongest styles in the world– Imperial Stout (Russian Imperial Stout). The origins of this historic beer date back to the turn of the 18th century and beginning of the 19 th century when London-based breweries started brewing this style. Imperial Stout was created for exactly the same reasons as today’s new wave styles: to meet the needs of consumers looking for new quality beers, specifically full-flavoured and full-bodied ones. With time, the style gained so much recognition all over Europe that it started to be exported to Sankt Petersburg. It wasn’t, however, until the 20th century that the beer gained its name of the Russian Imperial Stout. As the “Imperial” part of its name suggests, this is one of the strongest beers high in extract. Although it is brewed in many versions, it is the extreme version of this style high in extract that makes the hearts of any beer lovers beat faster. It is not an ordinary beer! It is a great event to have such a powerful beer to be brewed. Aged versions with added coffee are quite a treat!
It’s quite a challenge to produce such high extract. Taking into consideration thickness of the wort (30% extract) the efficiency of the production process slows down. Both the abilities of brewers and capacities of the equipment are tested. It’s nothing but extreme: the total amount of malts, the mix of dark and caramel malts and roasted and colouring malts, which bring about intense coffee, caramel, and freshly roasted cocoa beans. The wort itself tastes like sweet chocolate-coated brownie. It’s an amazing process to observe.
To produce adequate bitterness, we have used traditional, Continental hops, Magnum, and Tettnanger, to produce the herbal aroma that with time wonderfully oxidizes in dark, strong beers. Since Imperial Stout is slightly more malty, there is less hopping involved.
Nitrogen infused beer
The idea behind infusing beers with nitrogen rather than carbon dioxide is to increase its drinkability and change its structure into a more velvety one.
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.
This style itself 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. The process itself is very impressive!
Just a week before bottling, excellent coffee from the Wrocław-based coffee roasting house ETNO Cafe was added to the ready-made beer. This exceptional coffee is a mix of two selected varieties. Browar Stu Mostów brewers and ETNO Cafe coffee specialists have joined forces to select the best blend of two roasted varieties out of over 100 to match WRCLW Imperial Stout in the best possible way. This unique mix consists of 70% intense Brazilian Yello Bouron variety that releases the aromas of, among others, almonds and peanut butter, as well as a more subtle, sour and fruity Ethiopian variety of Yirgacheffe that brings to mind blackcurrant. In total, we have used as much as 20 kilos of roughly ground coffee and extracted precious ingredients by the use of HopGun to preserve the maximum freshness and taste. It’s an exceptionally coffee-like beer.
To learn more about coffee varieties, go to:
- Style: Imperial Stout
- Extract: 30,0 %
- Alcohol: 11,0 %
- IBU: 60
- Malts: Pilsner, Munich II, chocolate wheat, caramel 150 EBC, roasted barley, colouring
- Hops: bitter: Hallertau Magnum (DE), aromatic: Tettnanger (DE)
- Yeast: Danstar Nottingham
- Coffee: Etno Yirgacheffe (0.3%), Etno Yellow Bourbon (0.5%)
- Look: non-transparent, black, brown head of tiny bubbles
- Aromas: coffee, espresso, coffee pralines, chocolate, coffee liqueur, chocolate-coated wafers, prunes, cherries
- thick, oily, low saturation
- freshly ground coffee, chocolate, dark fruit
- Warming while swallowing, subtle roasted tones, sweetness
- Serving temperature: 12-17 ⁰C
- Glass: Tulip, Sniffter
Very intense and strong beer served with desserts only: Tiramisu with coffee sauce and forest fruit; bitter chocolate and coffee Belgian pralines