The biggest beer we brewed so far, dark, rich, sweet and decadent. Full of cocoa and white chocolate in the mash and with just enough butter cookies. 

High alcohol content is well integrated with all the adjunts playing their part without fighting with each other. It`s creamy, sweet and filled with raisins, Toblerone, Swish chocolate and Maria cookies notes.

	Pastry Imperial Stout with Cocoa Nibs, Cookies & White Chocolate Meet the biggest beer we brewed so far – dark, rich, sweet and decadent Imperial Stout! To enrich its aroma and give the beer even more sweetness in the production process, we added cocoa beans, white chocolate and butter cookies! It will be sweet, creamy, dessert-alike and... extremely (pastry) delicious!

Style

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 – this time we brewed more sweet and incredibly full-bodied pastry arrangement of this style. More decadent than ever! 

Malts/extract

It’s quite a challenge to produce such high extract. Taking into consideration thickness of the wort (35% extract) the efficiency of the production process slows down. Both the abilities of brewers and capacities of the equipment are tested.

We used up to 7 different malts searching for the sweetest side of Imperial Stout and left some roasted grain out this time with more focus on the traditional English and German caramel malts. 

Hops

To produce adequate bitterness, we have used Chinook variety. Since Imperial Stout is slightly more malty, there is less hopping involved – we add it only for the balance purposes. 

Adjunts: 

Brewed with huge amounts of cocoa nibs, white chocolate, butter cookies and milk sugar – lactose. Everything is felt separately, but also perfectly balanced – just like a good dessert should be.

Ageing: *  

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 bringing 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 10 degrees, no exposure to sunlight) and it’s going to produce noble oxidization notes.  

• Style: Imperial Pastry Stout NITRO
• Parameters
  • Extract: 35,0 %
  • Alcohol: 10,0  %
  • IBU: 25
• Ingredients:
  • Malts: Munich, Pilsen, Chocolate malt and a mix of English and German caramel malts
  • Hops: Chinook
  • Yeast: House Ale yeast
  • Additives:
• Appearance: dark brown, almost black with ruby ​​flashes and beige, fine bubble foam
• Aromas: malty, chocolate, maple syrup, molasses, cacao, maria cookies, swish chocolate 
• Mouthfeel:
  • thick, velvety smooth, 
  • sweet pastry alike 
  • Sweet, long lasting and a bit spicy

• Serving temperature: 12-17 ⁰C
• Glass: Tulip, Sniffter
• Foodpairing:
  

  Such a big and sweet beer is already a dessert by itself! Put on your warm winter pijamas, crack open a can, play your favourite record and chill.