List of products by brand Browar Stu Mostów

"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"

"Black, thick, sweet – and delicious as the best dessert. With fresh coconut flakes, Madagascan vanilla and cocoa. Brewed together with Latvians from the sensationally rated by Untappd website brewery Arpus."

"A collaboration with Romanian brewery Bereta. Beer brewed with barley malt and fluffy oatmeal, cold hopped, kettle and tank hopped, and treated to our proprietary secret sauce protocol. Hopped with CryoPop, Citra and Mosaic 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!"

"Multigrain IPA brewed with barley, oat, wheat and rye malts and delicious honey. Hops? An awesome blend of Yakima Valley Cryo and Pellet hops. A set of specially selected ingredients is complemented by our own yeast strain"

"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. "

"The result of collaboration with the Estonian brewery Puhaste. We brewed the beer with a blend of European malts and lactose, and conditioned it with freshly roasted coffee beans and Dulce de leche."

"An Italian pilsner from the Stu Mostów Brewery, brewed in collaboration with the friendly Roman Rebels brewery. Base malt plus Italian Futura hops… and even more Futura hops added during cold hopping. Anyone who appreciates an herbal, spicy character in beer will not be disappointed."

"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."

"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. "

"Double Berliner Weisse, Raspberry, Blueberry, Lemon"

"A delicious, sweet and tart Double Berliner Weisser brewed with barley malt, wheat malt and oatmeal. Infused with grapefruit and pineapple. Guaranteed tropical fruit notes and a citrus finish."

"New England IPA dry hoped with nice combination of american and new zealand hops and fermented with our new “Secret sauce” fermentation protocol. First time we did completely new dry hopping protocol – “Continuosly dry hopping” which builds an intense base of Ripe tropical fruit, melon and sharp fresh citrus on the nose. Nice smooth body and low bitterness."

"New England Double IPA brewed using the finest German barley malt and local oat flakes. Dry hopped with a blend of American hops and fermented using new fermentation protocols: Secret Sauce and Continuosly Hopping."

"A proposal for connoisseurs of pastry. A delicious beer from the Stu Mostów Brewery, full of smooth fruit character and pleasant sour sweetness. Fairly watered down with maple syrup. The aroma and flavour will make you think of more of this unique “pancake”."

"“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."

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."

"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."

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