List of products by brand Browar Stu Mostów

"The beer was created in cooperation with 3Sons brewery. What can you expect from it? Certainly a high extract, as high as 35 Plato! But also a whole range of specialty malts: chocolate, roasted and caramel. During the brewing process we added cocoa beans and lactose to turn up the dessert flavors more. After fermentation, the beer went into Bourbon barrels for a period of 18 months! Then after lagering, we infused it with tonka beans, roasted pecans and cocoa beans."

"A rich, sweet and decadent Imperial Stout inspired in one of the classic southern desserts. Brewed with milk sugar, cocoa nibs, pecan nuts and tonka beans"

"MADNESS is a sweet imperial stout created in collaboration with the Dutch brewery Moersleutel, which specializes in strong beers. It's a true dessert flavor bomb, enriched with crushed cocoa beans from Colombia, cinnamon from Ceylon, coconut flakes, and vanilla. The beer is intense, sweet, and strong, making it perfect for an evening relaxation. It's an ideal choice for fans of heavy, full-bodied stouts."

"Introducing a new dimension of beer's hop character. This is a DIPA rich in thiol aromas. These are natural compounds contained in both malt and hops, which undergo biotransformation during fermentation to compounds with a very pleasant aroma. We also used a brilliant blend of varieties: Simcoe, HBC 586 and Belma. The whole brew was created in cooperation with Belgian brewery DOK Brewing Co."

"The beer was brewed in collaboration with Donzoko brewery, in which we tweaked a version of Pilsner by using double decoction. We used Triumph hops in this version, which has been gaining popularity in recent years. It brings a pleasant citrus, peach, resinous and slightly spicy aroma. It was created from Nugget, EKG and Hellertau Mittelfruh varieties, making it perfect for bottom-fermented beers."

"This remarkable NEIPA is fermented using an innovative blend of yeast, which enriches the fruity hop aromas through the biotransformation mechanism of thiols. The main aromas resulting from this process are guava, mango, and citrus. Like typical NEIPAs, this beer is characterized by a cloudy appearance reminiscent of freshly squeezed orange juice. It is also heavily hopped, but with an emphasis on aroma rather than bitterness. Brewed in collaboration with the German brewery Frau Gruber."

"We are proudly introducing our next collab with one of a kind polish brewery Funky Fluid! 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!"

"BEER is a delicious Double India Pale Ale, created in collaboration with the Left Handed Giant Brewery from the UK. Fermenting with our own yeast strain resulted in a juicy beer with a Hazy IPA character. Three varieties of hops - Strata, Mosaic, and Australian Eclipse - are responsible for the beer's powerful hoppy flavor. This beer has an intense aroma and taste, making it perfect for fans of strong and rich double India Pale Ales."

"Biere de Table is one of the first non-fruit releases in the #Wild series. Brewed in collaboration with the Little Earth Project in November 2019. Our partner is a brewery located in Suffolk, famous for its historic and wild beers that are fermented with local wild yeast and bacteria. We couldn't miss this opportunity and decided that this beer would be co-fermented with our own wild yeast blend and Little Earth home strain, harvested from apple skins from their own farm in Sudbury, UK. We chose only the best barrels from this small vat, and then mixed them with 10 percent aged Saison fermented with brewing and wild strains. "

"ART+57 is the result of cooperation with Maltgarden brewery from Kolobrzeg. You have not drunk such a summer lemonade with grapefruit, tangerine, orange, yuzu and calamansi yet!" BB is January 2023

"This is already the second collaboration with the PINTA brewery in Wroclaw. This time, we decided to conduct an experiment. The beer was fermented using Scandinavian Hornindal yeast, which is extremely interesting due to its fast fermentation rate and high temperature at which it occurs. Thanks to this, the aromatic profile is unique and full of fruity esters. We went one step further and used the kettle sour method to acidify the wort, and after fermentation, we added incredibly aromatic calamansi, coconut flakes, and vanilla. The whole creates a delicious citrus dessert."

"The beer was created in cooperation with Puhaste brewery. Together with them, we selected a blend of malts, which is responsible for the beer's beautiful brown color and pleasant caramel and nut maltiness. We achieved a solid 35 Plato extract! After fermentation, the whole thing went into Bourbon barrels along with coffee beans, where it spent up to 12 months. Just before bottling, we added another portion of fresh coffee and vanilla. When poured into a glass you will see a beautiful coffee liqueur with additional notes of oak, nuts and vanilla."

"The beer was created in collaboration with Stigbergets Bryggeri. In this West Coast IPA we decided to use intense hopping with Cascade, Columbus and Strata varieties. Perceptible bitterness and high clarity play a major role. We already recommend buying another one, because the first one will go down fast."

"An old school Imperial Stout brewed with 6 different special malts and hopped with classic American hops. Big, bold and roasty with a lot of malty, chocolate notes. "

"Another instalment of the connoisseurs’ acclaimed line of beers inspired by light wines and ciders. Its base is a unique Saison style blend, barrel aged and then refermented with local raspberries, blackberries, plums – and Rondo grapes (during the brewing process we also used barley and wheat malts and oatmeal). Already bottled, Wild#16 was bottle conditioned for up to ten months."

"This dark version of a heavily hopped IPA is characterized by a distinct hop bitterness. The roasted notes are rather subtle and harmoniously blend with the hop aromas, and there is no noticeable burnt or ashy taste. The original idea behind Black IPA was to create a beer with a dark color, but with a taste resembling a regular IPA. In the case of this double version, known as Double India Pale Ale, Simcoe and Idaho 7 hops were used, heavily hopped during the cold process."

"We used a new technology at the Browar Stu Mostów, which involves preparing the mash in two stages. First, we made a brew from which we obtained a fairly thick wort. Then we poured another batch of malt into the resulting wort, which resulted in a very high concentration of both sugars and flavor in the resulting wort. This is definitely a more difficult technique than the one we have used so far, but the results will surprise you! This time we limit the cooking time which affects less caramelization of the sugar and the discovery of the underlying maltiness. The sizable addition of lactose emphasizes the dessertiness of this beer, and the addition of cherries and vanilla crown the whole dessert."

"An intense, strong and very dessert Stout with a lot of sweetness and the aroma of wholemeal cookies and brownie. Dark and very creamy. In short: it will be thick, sweet and expressive!"

"Our last season’s hit, which we decided to intensify this year and multiply by two. In this beer we used a very aromatic addition: roasted coconut and toasted Palo Santo wood – a delicious and incredibly seductive coconut."

"We continue our series of crazy dessert sours! Souring the beer in the kettle gave the beer the right sourness, while a fair amount of residual sugar was provided by the addition of maltodextrin and lactose, which are unfermented sugars. Another nod to dessertiness is the Hydra yeast, it is also the one that leaves a lot of saccharides. Complexity is lent by a proprietary blend of spices that includes cinnamon, cardamom, allspice, cloves and vanilla. The whole thing resembles a tart!"

Saison with Elderflower, Lemon Verbena and Acacia Honey. "10th beer from our rustic Wild series. We started the brewing process by creating a multi-grain base consisting of barley, wheat, rye and oats. We then hopped it with small amounts of our favorite German hops and fermented it with Belgian yeast strains in steel vats. After the first phase of fermentation, it went to oak barrels, in which our Wild number 8 - Bière de Table, was previously and we inoculated with a mixture of our home-made Brettanomyces yeast and LAB bacteria. When the secondary fermentation was completed, we conditioned the beer with the addition of local, hand-picked elderberry flowers and lemon verbena. After bottling, it is conditioned with the addition of 100% local acacia honey. "

"In the bottles of the latest beer from the WILD series we have sealed a blend of our barrel aged Saison and super aromatic “Inka” peaches and “Lutówka” cherries. The beer owes to them not only a wonderful aroma but also a beautiful “rose” color with a small but long-lasting white head. Ends with a truly wild & funky aftertaste. This is the beer we dream to drink in these fresh early spring days. Voilá!"

The “Bière de soif” series are hybrids that form bridges between the world of wine, cider andbeer. The final product is a blend of our barrel aged Saisonbase and huge amount of whole local Lutówka Cherries from the Gospodarstwo Rolne Ireneusz Rudnicki farmand Madagascar Vanilla beans. This cherries are also known as Schattenmorelleor Chatel Morel.

"“Fifteen” is characterized by a distinct aroma of plums from local orchards near Wroclaw. Its solid base is the Saison-style base aged in barrels. During the brewing of Wild #15 we used barley malt, wheat malt and oatmeal. In addition, we conditioned it in the bottle for six months to give it its unique character."

"Another instalment of the connoisseurs’ acclaimed line of beers inspired by light wines and ciders. Its base is a unique Saison style blend, barrel aged and then refermented with local raspberries, blackberries, plums – and Rondo grapes (during the brewing process we also used barley and wheat malts and oatmeal). Already bottled, Wild#16 was bottle conditioned for up to ten months."

"Release number 11 from our small and lovely barrel room. A Mixed Fermentation Bière de Garde, co fermented with an expressive Franco-Belgian yeast strain and our house Brettanomyces blend. The malt bill in this beer is more complex than our average standard in wild beers. Showcasing a blend of Pilsner, rye, wheat and 4 special caramel malts. Hopped with our very best German Tettnanger and Hersbrucker hops. Fermented first in steel tanks and then rested for a year in second use Bourbon barrel that previously contained one of our lovely Baltic porters. Bottled in early fall 2020 and bottle conditioned since then to get a fine, and elegant medium carbonation."

"We gathered grapes for this mixture in person from a small local vineyard located just 20 km away from the Brewery. On the same day, we merged them with the beer base and left them fermenting for more than 12 days. The beer is very similar to our favorite French wines of the "glou glou" Pet-NAT type. It is filled with aromas of cherries and red fruits, balanced with delicate nuances. It is a lively cherry-colored rose, long-lasting beer. Non-pasteurized and changing over time – ideal for bottle fermentation!"

"Whishing Well is a turbid IPA in which wheat in the form of wheat malt and wheat flakes was used in an amount of almost 50% of the total filling! Intensively hopped with an Australian – American – New Zealand schnitzel that gives a large amount of refreshing tropical and citrus aromas."

"The annual tradition of launching the Baltic Porter in January has been fulfilled. This year's Baltic Porter Festival will be celebrated with one of the three versions of this style performed by us. We divided the excellent base, which was aged in low temperatures for almost half a year, into three parts. We have added something special to each of them. We like freshly roasted coffee, so we decided to incorporate it into one of the versions. Vanilla and roasted nuts are perfect for a dark malt base, freshly roasted Brazilian coffee. We used just the right amount of Madagascar vanilla and roasted hazelnuts."

"The annual tradition of launching the Baltic Porter in January has been fulfilled. This year's Baltic Porter Festival will be celebrated with one of the three versions of this style performed by us. We divided the excellent base, which was aged at low temperatures for almost half a year, into three parts. We have added something special to each of them. What strongly distinguishes the Baltic porter from the imperial stout is the balance shifted towards caramel malts. A natural combination is the addition of roasted caramel (caramelized sugar) with caramel beer. Often, such compositions end up suppressing one of the ingredients, but this time we managed to find a golden balance. The sweet camel palette, both from malts and from the addition of roasted caramel, complements each ot...

"In our new WRCLW beer, we decided to recreate the taste and smell of a breakfast classic with a French origin, namely French Toast! To achieve this effect, we enriched the extractive and strong base of Imperial Stout with lactose, maple syrup, cinnamon and vanilla, which emphasized the character of the pastry. Finally, we saturated it with nitrogen to enhance the dessert feeling and top the beer with a fine bubble foam. So it will be thick, creamy and outstandingly dessert."