List of products by brand Browar Stu Mostów

"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 – Finback Brewery team from Queens, NYC, and with the addition of some of our favourite hops in the beer game delivered by Crosby hops."

"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!"

Tripel New England IPA, co-developed with Gross, with Idaho 7, two different types of Azzaca and Galaxy.

"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. "

"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, which resulted in an extremely full, well-balanced taste and intense fruit aroma. Don`t forget to try this one out!"

"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."

6-pack in a nice collector's box with 6 different beers made in collaboration with 6 top wolrdwide breweries.
1. NEIPA, collab Verdant; 2. DDH DIPA w. Strata, Citra and Motueka, collab Other Half; 3. DDH Sour IPA, collab Bellwoods; 4. Old School Imperial Stout, collab Whiplash; 5. DDH NEIPA w. coconut and lactose; 6. Imperial Pastry Stout with coca nibs, Pecan nuts and TOnka beans, collab 3 Sons Brewing.

"Sweet and sour fruit bomb enriched with mango, passion fruit and coconut. The addition of lactose effectively counteracts the acidity coming from the fruits and wort acidification in the kettle. The whole is “crowned” with an intense orange color, and topped with long-lasting foam. Deceptively reminiscent of a multivitamin juice. Extremely juicy and drinkable tropical blend! "

"It owes its unusual aroma to a blend of the American Strata and the New Zealand Pacifica hops, which resulted in intense notes of citrus, candy, grass and lychee. A light, round, velvety and highly drinkable beer, topped with a gorgeous, long-lasting white head!"

"Sweet and sour beer brewed with the addition of wheat malt, oatmeal, lactose and huge amounts of bananas, lychee puree and lime juice. Don`t forget to keep it cold and do not wait – drink fresh to fully enjoy its intense aroma filled with notes of tropical sorbet, multivitamine, and fresh lychee fruits. Tropical memories of summer enclosed in a can!"

"Untamed is our brand new DBW (Double Berliner Weisse) conditioned on insane amounts of Raspberry and Blackberry puree and our very best Madagascar Vanilla beans. Thick, sweet - sour, full of berry goodness and with just enough Vanilla so you can feel it but without crossing into the “pastry” territory"

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. "

"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."

"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!"

"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!"

"Another version from the "Bière de soif" series, which are hybrids that create a bridge between the world of wine, cider, local agriculture and beer. We present an almost one-year-old beer, which after a short fermentation in the tank, went to wooden barrels for a long time with a mixture of wild yeast and bacteria. We added huge amounts of fresh local apricots to the final product, and then we referred the beer in the bottle for a month! As a result, we received a product with a delicate orange color, with an intense apricot aroma balanced with a delicate hint of 'funky' with a rustic slightly herbal finish."

"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."

"Brewed with the Baltic Porter Day in mind in 2020. We have added very aromatic additives - roasted coconut and toasted Palo Santo wood, which introduces ... coconut aroma exactly! Together, they create an incredibly delicious combination, and everything is held together by an exceptionally velvety texture, thanks to nitrogen saturation in the beer."

"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."

"Imperial Stout is our birthday tradition - this year we used the addition of peanut butter and aged it in Four Roses bourbon barrels, which gave the aromas of vanilla, coconut and of course - American whiskey! The saturation with nitrogen smoothed its structure and combined it perfectly with the malt aromas, creating an incredibly delicious, dessert effect!"

"Light, straw-colored, bottom-fermented beer. The maltiness is countered by the herbal aromas of the German hop varieties. Classic Pilsner for every occasion "